Key Lime Pie

March 31, 2013 — 1 Comment

IMG_6659

After graduating college I lived in sunny Miami for a couple of years. Since I was only 3 hours north of Key West, I made it down to the island for quite a few weekend vacations. One thing I most looked forward to was enjoying a slice of key lime pie in Mallory Square. My favorite version of this famous pie is a lot of tart and a little sweet in a gingersnap crust. I love the combination of the key lime and ginger flavors. Homemade whipped cream balances out the tartness of the limes perfectly.

Image (33)

IMG_6565

Key Lime Pie

 Gingersnap Crust Ingredients

  • 35  gingersnap cookies (yields approx. 2 cups gingersnap crumbs)
  • 1/4 cup light brown sugar
  • 6 tablespoons butter, melted and cooled

Directions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Pulse the gingersnap cookies and brown sugar in a food processor until they are well combined and the crumbs are uniform in size. Transfer to a medium bowl and add the melted butter. Stir to combine thoroughly until the mixture is evenly moist, crumbly and holds together when you squeeze a handful.
  3. Press the crust mixture evenly on the bottom and up the sides of a 9-inch glass pie dish. Bake for 10 minutes. Cool the crust at least 10 minutes before filling.

Pie Filling Ingredients

  • 14 ounce can sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup key lime juice
  • 1 tbsp key lime zest

Directions

  1. In a large bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice and zest until well combined.
  2. Pour the mixture into the prepared pie crust.
  3. Bake for 15-17 minutes until the center is set.
  4. Remove the pie from the oven and let it cool on a wire rack.

Whipped Cream Ingredients

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Directions

  1. In your mixer bowl, whip the cream on medium/high with the whisk attachment until it is almost stiff.
  2. Stir in the sugar and vanilla. Whip until the cream holds peaks (about 2-3 minutes).

Enjoy!

Advertisements

Trackbacks and Pingbacks:

  1. Angel Food Cake with Orange Blossom Whipped Cream « Baking with Altitude - August 29, 2014

    […] make the orange blossom whipped cream, follow the whipped cream directions in my key lime pie recipe but substitute the vanilla extract for orange blossom […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s