Ina's Frozen Key Lime Pie

I love this pie to me it is the ultimate blazing hot summer day dessert! It is from Ina Garten's Barefoot Contessa Family Style. Since I am about to put one in my freezer for this weekend I thought I would pass along the recipe. It is super simple especially if you just buy a premade graham cracker crust, but if you do buy one make sure it is the larger size or you won't have enough room for all your filling.  Also, if you are worried about the raw egg Ina suggests combining the yolks with 1/2 cup of the lime juice used in the reicpe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest. Or if you don't have a candy thermometer to do that just bake your pie in a 350degree oven for 15-20 minutes until the pie is just set. Then cool the pie and freeze it as directed.

For the Crust:
1 1//2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted
For the filling:
6 extra-large egg yolk, at room temperature
1/4 cup sugar
1 (14ounce) can sweetened condensed milk
2 tablespoons lime zest
3/4 cup fresh squeezed lime juice
For the topping:
1 cup heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract

1.Preheat the oven to 350 degrees F.

2. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
3. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
4. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

My girls trying to stay cool on these way to hot summer days!

Mango and Red Onion Salad with Honey-Dijon Vinaigrette

Ok so this is one of my favorite salads. It is so simple but the taste is wonderful and it looks really pretty! It is my go to salad this summer. The homemade dressing is super simple and very tasty on a number of salads. This salad amount serves two, but can easily be doubled or tripled.

Mango and Red Onion Salad with Honey-Dijon Vinaigrette
1/2 small red onion, sliced in thin semi-circles
1 teaspoon white vinegar
4 cups mixed greens, washed and dried (I like boston or butter lettuce mixed with a more bitter like lettuce like arugla or red leaf lettuce) 
2 teaspoons cider vinegar  
1 1/2 teaspoons Dijon mustard  
1 1/2 teaspoons honey  
3/4 teaspoon poppy seeds  
1/4 teaspoon minced garlic  
1/8 teaspoon table salt  
Pinch ground black pepper  
3 tablespoons vegetable oil
1 mango, peeled and cut into thin slices

1. Place onions in a small bowl of cold water and add the white vinegar. Let sit for 15 minutes this will help take out some of the bite from the red onion. Drain onions.
2. Combine vinegar, mustard, honey, poppy seeds, garlic, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.
3. Place greens, red onion, and mango in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.

There is no way my girls will eat a salad, but this picture was too cute of 

my girls and their cousins playing so I had to put it in.