American Pies

Recently, I discovered the simple joy that is the summertime pie. I mean, if you're going to bring a dessert to a backyard barbeque, it's got to be cold and fruity. That's all there is to it. With the Fourth of July coming up next week, I think it's high time you got busy in the kitchen. And by "get busy," I mean bake a pie, you dirty birds.

The difference between my lemon cream pie and my key lime pie is a mere citrus fruit. God bless easy. And America.

Lemon Cream Pie
-1 store bought graham cracker crust
-2 large eggs
-1 14 oz. can of sweetened, condensed milk
-1 cup of fresh lemon juice
-1 lemon, zest divided

1. Preheat oven to 350 degrees.
2. Mix together the eggs, condensed milk, lemon juice, and half of the lemon zest.
3. Add the mixture to the pie crust and bake for 18-20 minutes or until set in the center.
4. Chill the pie in the fridge for at least two hours.
5. Top the pie with homemade whip cream and the remaining lemon zest before serving.

Key Lime Pie 
-1 store bought graham cracker crust
-2 large eggs
-1 14 oz. can of sweetened, condensed milk
-1 cup of fresh lemon juice
-2 limes, zest divided
-1 cup of sour cream
-2 tablespoons of powdered sugar

1. Preheat oven to 350 degrees.
2. Mix together the eggs, condensed milk, lime juice, and half of the lime zest.
3. Add the mixture to the pie crust and bake for 18-20 minutes or until set in the center.
4. Chill the pie in the fridge for at least two hours.
5. Mix together the sour cream and powdered sugar. Top the pie with the sour cream mixture and remaining lime zest before serving.