skyhooks wrote:


>
> What simple and quick recipes can anyone recommend for evaporated and/or
> condensed milk? Google is definitely my friend, but I wanted to ask
> here first. Please note that I usually cook for no more than two
> people. TIA.
>

Key lime pie. This one includes directions for making the graham crust,
but you can use a purchased crust with a lot less hassle. A whole pie is
a lot for two, but since the milk and the store-bought crust keep for
ages in the pantry, I keep ingredients around for last-minute dessert.


Key Lime Pie
Recipe courtesy Joe's Stone Crab


Recipe Summary
Prep Time: 40 minutes
Cook Time: 20 minutes
Yield: 1 (9-inch) pie
User Rating: 5 Stars


Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup
plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them:
otherwise use regular limes)

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter
a 9-inch pie pan. Break up the graham crackers: place in a food
processor and process to crumbs. (If you dont have a food processor,
place the crackers in a large plastic bag: seal and then crush the
crackers with a rolling pin.) Add the melted butter and sugar and pulse
or stir until combined. Press the mixture into the bottom and sides of
the pan, forming a neat border around the edge. Bake the crust until set
and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk
attachment, beat the egg yolks and lime zest at a high speed until very
fluffy, abut 5 minutes. Gradually add the condensed milk and continue to
beat until thick, 3 or 4 minutes longer. Lower the mixer speed and
slowly add the lime juice, mixing just until combined, no longer. Pour
mixture into the pie crust. Bake for 10 minutes, or until the filling
has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20
minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until
nearly stiff. Cut the pie in wedges and serve very cold, topping each
wedge with a large dollop of whipped cream.



Dawn