Key lime, summer time

Let me preface this by saying, quite emphatically, that I do not know how to cook. But, I enjoy cooking nonetheless, and since this is my blog, I suppose I can write about it if I feel so inclined, lack of expertise be damned. Let me also preface this by saying this is not going to be a cooking blog. It just so happens that my first entry is cooking-related, but believe me – I have neither the skill nor the motivation to delve into cooking too much.

Last week, I happened to have a craving for limes. Something about them just seems summery to me, I suppose. The next thing you know, I was asking my mom to pick up the ingredients for key lime pie.

This is the kind of recipe I love because it is impossible to mess up (yet, for a cooking novice like me, still semi-confusing – I had to ask my mom how you knew when the egg yolks were “fluffy.” I mean – what does that look like, really?). There are basically 4 ingredients, and if you buy a pie crust instead of getting fancy and making one (which, of course, is a waste of time you could be tweeting or reading celebrity gossip blogs), it will take you like 10 minutes to put the whole thing together. And it’s delicious, if I do say so myself.

Also – my favorite thing about this recipe? It’s from a refrigerator magnet. It’s literally so simple that it can be printed on a tiny magnet. And if you don’t believe me – here’s the proof:

And, in case you can’t read the refrigerator magnet, here’s the recipe:

1 14oz can sweetened condensed milk

3 egg yolks

2 teaspoons grated lime zest

1/2 cup of key lime juice

1 graham cracker pie crust

Whipped cream and lime slices

In a mixing bowl, beat egg yolks until pale and fluffy. Gradually add condensed milk and lime juice; whip until thick. Fold in lime zest. Pour mixture into pie crust; bake for 10 minutes at 350 degrees. Remove from oven and cool completely; refrigerator for an hour. Decorate with whipped cream and sliced limes. Cut and serve!

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