July 4th is just around the corner! American Independence Day is celebrated on the 4th of July every year, because it represents the day that the Declaration of Independence was adopted and that the United States became an independent nation.

People love to throw big celebrations on the 4th of July with plenty of food and fireworks. However, 4th of July celebrations don’t have to be limited to merely grilling burgers and hot dogs.  Let’s get creative this Independence Day!

To me, nothing screams summer as much as key lime pie, but with the heat, key lime pie can get a bit…messy. Soooo, my solution…find a less messy way to enjoy my favorite summer treat.

When I set out learning to make cream puffs (for a network audition), I had no idea that I would love making them as much as I do.  In fact, I taught a group of 4-H kids, ages 7-15, last summer.  They loved it and their pate choux (dough) and fillings came out wonderfully.  In teaching them to make a few basic fillings, it dawned on me that I could take my favorite key lime pie filling, tweak it just a bit and make a killer cream puff filling.  Sooooo, I went home and did just that!

Ingredients

Cream Puffs
1 c. water
½ c. butter (not margarine)
1 c. all purpose flour
1 c. eggs (approximately 4)
1 pinch salt
1 tsp vanilla extract

Key Lime Filling
½ c. sugar
1 egg
1/3 c. key lime juice
Pinch of salt
3 TBSP butter
1 c. heavy whipping cream
½ c. powdered sugar

Directions

In a sauce pan, combine sugar, egg, lime juice, and sauce.  Whisk until blended.  Add butter.  Cook over medium heat, stirring constantly until mixture is thick and bubbly.  Remove from heat, transfer to a bowl, and refrigerate until cool

In a large bowl, beat whipping cream and powdered sugar until peaks form.  Fold whipping cream into chilled key lime curd.  Cover and chill while cream puffs are baking.

In a medium sized sauce pan, bring water and butter to a simmer over medium heat.  Add flour and with a wooden spoon, stir very quickly in one direction until the flour has absorbed all liquid.  Cook for an additional 1-2 minutes.  Transfer the dough to a mixing bowl fitted with a paddle attachment.  Allow the dough to cool 4-5 minutes. With the mixer running, add the salt and eggs, one at a time, until everything is completely combined.  Spoon the dough into a piping bag fitted with a large round tip.

Pipe 2 inch round mounds onto a parchment or silicone covered cookie sheet.  Using wet fingers, tap down the point at the top of each mound. Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and continue baking for 30 minutes.  Remove from oven and allow to cool completely before filling.

Spoon chilled filling into a piping bag fitted with a small filling tip.  Using a knife, split each cream puff without cutting completely through. Fill the cavity of each puff with key lime cream.  Dust with powdered sugar and serve.

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