Key Lime Pie

March 15, 2016

 

 

I made this recipe last year In "Intro to Baking" at Ai campus, and I never used any other recipe since then. It sure is a keeper and taste super delicious. I’m in love with citrus desserts, lemon bars, orange cheesecake, grapefruit ricotta cake, oh my!! delicious. I heard it’s a "National pi Day" today so why not share something I enjoy and It's “KEY LIME PIE".

 

Summer and key lime pie go together, and it is not summer yet, but spring is around the corner so why not!!!! Key lime pie is the type of dessert that takes barely any effort, which makes it perfect for easy entertaining. Oh! And they’re totally kid-friendly.

 

The buttery, slightly crisp texture and tart flavor are the distinct contrast I like in my pies. The filling is tart, sweet, and creamy. Exactly as the key lime pie should be…

 

 

 

 



Cream cheese acts as the base of the filling recipe, giving the filling a subtle cheesecake flavor, also providing structure, as well as richness. Besides those two, we’ve got sweetened condensed milk, which is an obvious must in any key lime pie and key lime juice. You would think it's tart but it's not… It's sweet, with a hint of tartness. 

I use store-bought key lime juice. I find it in the juice aisle. You can simply juice regular limes too. 

 

Key Lime Pie

 

Yield: 8 servings

Total prep time: 15 min

Bake time: 15 min plus cooling time 8 hrs

 

For crust

2 cups graham cracker crumbs

2 tablespoons sugar

6 tablespoons unsalted butter, melted

 

For filling

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

1/2 cup (4 oz) cream cheese

1/2 cup fresh or bottled

Key lime slices and whipped cream

 

For garnish:

3/4 cup chilled heavy cream

1/3 cup confectioners sugar

 

:Directions

Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up the side of a 9-inch glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.

 

Whisk together condensed milk, cream cheese and yolks in a bowl until combined well.

Add key lime juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes.

Cool pie completely on rack (filling will set as it cools), then chill overnight.

 

Just before serving, beat cream with sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

 

Notes:

Pie (without topping) can be chilled up to 1 day.

 

Up to 1 day in advance, you can prepare the crust ingredients and the filling ingredients. Store each covered tightly in the refrigerator until ready to assemble and bake.

 

Key lime pies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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