PRIZE WINNING KEY LIME PIE

K

Oh my gosh! Hands down, the BEST key lime pie I’ve ever had anywhere! I used fresh key limes and squeezed the juice. Everyone who tries it agrees that this is definitely a keeper! This is my 3rd time making it and it’s turned out perfect every time.

INGREDIENTS

Crust

  • 1½ - 2 cups of graham cracker crumbs*
  • ¼ cup sugar
  • 4 TBS butter. melted

Filling

  • 3 cups (24 oz) sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice (I use always Nellie and Joes Key Lime Juicesince I rarely see key limes)
  • 2 egg yolks
  • Zest from 1 lime (or key lime)

Whipped Cream

  • 8 oz heavy cream (very cold)
  • 1 TBS vanilla
  • 3-4 TBS powdered sugar

INSTRUCTIONS


  1. Preheat oven to 350 degrees.
  2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
  3. Add in sugar butter and pulse until combined.
  4. Press crumbs onto your pie plate, across the bottom and up the sides.
  5. Bake for 6-8 minutes or until golden brown.
  6. Allow crust to cool completely.

For Filling

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
  3. Scrape filling into your prepared (and cooled) pie crust)
  4. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
  5. Don't allow pie to brown.
  6. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.

Whipped Cream

  1. In your mixing bowl, whip the cream on high until stiff peaks begin to form.
  2. Add in vanilla and powdered sugar and whip until firm whipped cream happens.
  3. Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
  4. Sprinkle a little fresh lime zest over-top.
  5. Keep pie chilled until serving.

Source of PRIZE WINNING KEY LIME PIE Recipe @ soufflebombay.com

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