Lime Pie or "Pay de Limón"

I'm into "easy" homemade recipes now. I just don't have the time to prep and cook like I used to and taking care of a rambunctious 3 year old by myself sometimes makes it difficult to plan out a fabulous recipe. But, that is not to say I am not cooking. I actually cook a lot more now, specially since I don't want my child to be eating too much junk or processed food. However, my recipes tend to be your homemade chicken nuggets, fish sticks, a gazillion ways to make macaroni, and other kid-friendly recipes.

Nevertheless, I thought of this recipe only because there was a sale on limes at my store (30 limes for .99 cents). These are your typical, Mexican limes, which look kind of Key Limes--they are very small, but they have the flavor of regular, large green limes. Only difference is that the little Mexican ones are a lot juicier and actually have seeds in them. So, I'm not calling this a Key Lime pie, but a distant, Mexican cousin of an American favorite dessert.

Note: although I only used one can of sweetened condensed milk (other recipes called for two!), this pie is very rich and sweet so just a small slice goes a long way.

INGREDIENTS (makes one 9" pie)

• 2 large egg whites
  
• 4 large egg yolks
  
• 1 (14-ounce) can sweetened condensed milk
  
• 1/2 cup fresh lime juice (Mexican or regular limes at your store)
  
• 1 tsp. lime zest
  
• 1 Graham cracker crust or homemade graham cracker crust
  
• Whipped cream (optional)

DIRECTIONS

Preheat oven to 375 degrees.


In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks.


In a large mixing bowl whisk together the egg yolks, lime zest and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined.

Gently spread the mixture in the prepared crust and bake until just set in the center, about 20 minutes.

Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. Before serving, garnish with whipped cream (if using).

Easy Guacamole

Everybody in the world has their own guacamole recipe and I think guacamole is one dip that is always a hit at any party and it is super easy to make. Some people like creamy guac, others more on chunky style, and I've even seen some with crumbled bacon and goat cheese! But below is, what I think, the best and easiest guac. This is specially a hit with the little ones who love to dip tortilla chips in it. Also, if you want your guacamole more on the spicy side, you can add a finely minced, seeded Serrano pepper. 

One final note: add one of the avocado pits to your finished guacamole before you refrigerate. I don't know why we do this, but according to my abuelita, the pit keeps the avocados from turning brown.

INGREDIENTS (Makes about 2 cups)

• 4 Haas avocados
  
• 1 lime, juiced
  
• 1 teaspoon salt
  
• 1/2 cup diced red onion
  
• 3 tablespoons chopped fresh cilantro
  
• 2 Roma (plum) tomatoes, seeded and diced
  
• 1 garlic clove, finely minced

DIRECTIONS


Peel the avocados and remove pits. Add avocados to a medium bowl. Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate at least 1 hour for best flavor then serve!