Non-traditional Key Lime Pie |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 1 |
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Prepared by Nashville's Caterer to the Stars Laure Jabus, YUM! Catering Ingredients:
1 1/2 cups cinnamon graham cracker crumbs (or more if you like a thicker crust) |
1/3 cup melted unsalted butter |
3 egg yolks (beaten for about 5 minutes until lemony in color and frothy) |
1 (14 ounce) can sweetened condensed milk |
10 tablespoons fresh key lime juice (or 5 tbs each regular lime juice and fresh lemon juice) |
2 teaspoons grated lime zest, preferably key limes |
1 cup heavy cream (whipping) |
3 tablespoons confectioners' sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon grated lime zest, preferably from key lime |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
3. Press the mixture into an 8-inch pie pan.
4. Bake the crust for 5 minutes.
5. Remove the crust from the oven, but leave the oven on.
6. Meanwhile, prepare the filling.
7. Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
8. Gradually beat in the lime juice and zest.
9. Pour the mixture into the crust.
10. Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
11. Remove the pie from the oven.
12. Set the pie on a rack to cool to room temperature.
13. Refrigerate the pie, uncovered, for at least four hours before serving.
14. When ready to serve, make the whipped topping.
15. Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
16. Place on top of pie and serve!
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