We finally made it to Key West from Miami after seeing two car wreaks and getting stuck behind a slow-moving RV for what seemed like forever. We are staying at a cute bed and breakfast called the Popular House that is located on a quiet, tree-shaded street in the heart of Key West’s “Old Town.” The house was built in 1898 and is absolutely stunning. The hammock you see below is our own personal hammock during our stay.
The bed and breakfast is in a perfect location-within walking distance to Duval Street, but far enough away for some peace and quiet. In the front room is a loom that the owners actually still use and the wall is lined with giant spools of yarn.
This morning we woke up to a full breakfast with tons of tropical fruit and freshly squeezed juices.
Last night we ate at Santiago Bodega, a tapas style restaurant nestled among banana trees, hibiscus and palm trees. The food was incredible, especially the pinchos morunos (spicy marinated skewers of pork tenderloin with apple-mango chutney), goat cheese stuffed dates wrapped in prosciutto, yellowfin ceviche and smoked salmon carpaccio. I can’t wait to try to recreate some of these incredible recipes in my own kitchen! 🙂
Now on to the whole reason why I came down to Key West-the key lime pie! 😉 Mmmmm…one of my favorite tropical desserts! This one comes from the geniuses at Cook’s Illustrated. This simple summer dessert has only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. When Cooks Illustrated had their taste testers test the difference between the Key Limes and regular Limes in a pie, there was no difference in taste. This smooth, creamy and refreshing pie is sure to hit the spot!
Thanks to everyone that have given Andrew and I suggestions on what to do and see while we are down here in Key West! This is one of the reasons I love blogging so much is because of you! We would never know of these wonderful restaurants and hidden landmarks to see while we are here! 😉
Key Lime Pie
For the Lime Filling:
- 4 teaspoon lime zest
- 1/2 cup strained lime juice (from 3 or 4 limes)
- 4 large egg yolks
- 1 (14 oz.) can sweetened condensed milk
For the Graham Cracker Crust:
- 9 graham crackers (5 oz), broken into rough pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted and warm
For the Whipped Cream Topping:
- 3/4 cup heavy cream, chilled
- 1/4 cup (1 oz.) confectioners’ sugar
- 1/2 lime sliced paper thin and dipped in sugar
- To make the filling, in a medium nonreactive bowl, whisk the zest and yolks until tinted light green, about 2 minutes. Beat in the milk, then juice; set aside at room temperature to thicken, about 30 minutes.
- To make the crust, adjust an oven rack to the middle position and heat the oven to 325 degrees F.
- In the bowl of a food processor fitted with the metal blade, process the graham crackers until evenly fine, about 30 seconds (you should have about 1 cup crumbs). Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to a 9-inch glass pie plate, evenly press the crumbs into the pie plate and square off the top of the crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely.
- Pour the lime filling into the crust; bake until the center is set, yet wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (The pie can be covered directly with lightly oiled or oil-sprayed plastic wrap and refrigerated up to 1 day.)
- To make the whipped cream: Up to 2 hours before serving, whip the cream in the chilled bowl of an electric mixer to very soft peaks. Adding the confectioners’ sugar 1 tablespoon at a time, continue whipping to just stiff peaks. Spread the whipped cream evenly with a rubber spatula. Garnish with sugared lime slices and serve.
Yields: 8 servings