This week I am going to do a series on Hosting a Dinner Party and Still Enjoy Your Guests. Whew, long title I know. I explain myself in the video but I will give a quick overview here as well. I love to have people over for dinner and do it all the time. The whole reason that I have people over is because I want to see them, not spend my evening in the kitchen. So this week, I am cooking an entire meal (we call this Greek Feast, it is one of my all time favorite meals ever. Easy, delicious, and healthy) that is a perfect menu for a summer (anytime really) get together. You can make almost everything ahead of time. All week long I will give you some tips and tricks on how to throw a party that your guests will ooh and ahh over. At the end of the week, I will give you a printable shopping list and a game plan so that you can create this meal at your home.
TIP – When I start my cooking for a dinner party, I usually always make the dessert first. Desserts can almost always be made ahead of time. I like having an entire course checked off my list so that cooking the rest of the meal doesn’t seem like such a big task. If you do a little bit each day, by the time your party rolls around, you only have to make the last minute things and everything else is done.
This is an untraditional Key Lime Pie. Most Key Lime Pie recipes have sweetened condensed milk in them and this one does not. It probably should be called Lime Curd Pie, but let’s not be picky. This recipe comes from my Nonnie and it is my brother’s favorite dessert and a top 5 for my husband. This is a great dessert for a party (or to bring to party) because you can make everything ahead of time and it will keep in the fridge for about 4 days without the whipped cream. If you stabilize the whipped cream, you can do the entire dessert the day before.
I also cannot always find key limes at my grocery store. Use regular limes. I won’t tell, if you don’t tell.
Make your graham cracker crust. This one is 1 1/2 cups graham cracker crumbs, 1/2 cup sugar, and 6 Tablespoons of melted butter. I give detailed instructions here. Bake the crust in a 375 degree oven for about 9 minutes.
In the top of a double boiler (I don’t have one, so I use a saucepan filled halfway with water and a large metal bowl on top) combine the sugar, eggs, and lime juice.
Whisk constantly over medium heat. When the mixture starts to thicken, add one piece of butter at a time. Whisk constantly until the butter has melted. Add one piece at a time until you have added all of the butter. The lime curd will be thick.
Add the softened gelatin (I sprinkle the teaspoon of gelatin over some water, 2 Tablespoons maybe until it has dissolved) to the lime mixture.
Strain your lime mixture to guarantee that there are no egg pieces in your lime curd.
Add the lime zest.
Pour the lime curd into the cooled crust. Let chill for at least 3 hours before serving to let the filling set up. Garnish with whipped cream and extra lime zest.
This is a gorgeous and refreshing summer dessert. One that people will beg for the recipe for.
See you tomorrow to start on the next part of our Dinner Party Series.