Friday, November 28, 2014

Keylime Pies


Keylime pies

...and here I thought that my life, post morning school-run, will be hunky dory!
I was wrong...
I have been busy with my own 'thing'... doctors appointments, X-rays, Ultra-sounds and MRI.
...  next is to see a specialist about the knee injury I had been having since July, as well as for him to look at the small lump above my right ankle, the doctors were clueless and curious to find out what it is :(. 
Nervous?... yes I am :( Hoping and crossing fingers, toes and whatever I can cross ... that its nothing but a small fat deposits accumulating and growing at a very slow rate.

I could do with 2 of these keylime pies to calm my nerves.....

limes

Health issues aside...

Limes is a 'comodity' here.  Price of a kilo of limes very rarely drop, par with lemons. 

To me.. limes are so refreshing, fragrant and deliciously put me in a relax mood. 

I am waiting patiently for my pot of Tahitian lime to give me abundance of fruits, but that is not happening at the moment for I can only see a '1 teeny weeny' fruit... :(
well hope for better harvest next year, for now I have to close my eyes, grit my teeth and pay top dollar, if I wanted to indulge in keylime pies  :( 

Keylime pies


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Keylime Pies

serve 6

300g condensed milk
3 egg yolks (lightly beaten)
2/3 cup lime juice

250g Arnott's Buttersnap cookies
65g butter

fresh cream
some lime slices for garnishing
  1. Processed biscuits into fine crumbs. 
  2. Melt butter and mix with crumbs. 
  3. Press onto the base of a loose pan or glass. 
  4. Set aside to cool.
  5. Mix condensed milk, egg yolks and lime juice in a heatproof bowl. 
  6. Using double boil method, place the bowl on top of a pot of boiling water, making sure the base of the bowl did not touch the boiling water. 
  7. Keep stirring until the mixture thicken (into custard). 
  8. Pour the custard into the pie flan or glass. 
  9. Set aside to cool. 
  10. Refrigerate. 
  11. Serve with fresh cream and lime slices.