The Recipe: Coconut Key-Lime Pie from the November 2010 issue of Everyday Food. Recipe online here.
Substitutions: None.
The Verdict: I'm kind of speechless over this one. First off, you should not know what goes into key lime pie. It's essentially an egg yolk omelet rounded off by loads of condensed milk and topped with whipped cream. Hello, heart attack. But if you can ignore that, this pie is unbelievable. Creamy, coconuty and even better the next day (especially if you eat it directly out of the fridge by the spoonful). My husband actually said it's the best thing I've ever made. I'm not sure I disagree.
No comments:
Post a Comment