AuthorHeather WallaceCategorypieDifficultyBeginner<font size="4"><b>Want something sweet yet tart at the same time?</b></font>
This key lime pie is the perfect combination. White chocolate chips give the sweet little something along with the sweetened whipped cream that compliments the lime flavor.
When I crave pie I crave one's like this...where the fresh citrus flavors that burst in your mouth and tickle the edge of your tongue. I've never been a fan of the traditional pies like apple, but give me one of these and I can eat the whole pie myself! The next time you have to make a pie for a get together make this one instead of the boring ones you normally make...or buy. No store bought pie can compare with a homemade one...and bonus, this one is extremely easy to make!
Preheat oven to 350°.
In a food processor pulse 1 packet of graham crackers (about 12 crackers), 1/4 cup of granulated sugar, and 1/3 teaspoon of salt until crumbs form.
Slowly pour in 5 tablespoons of unsalted butter that has been melted, pulse until combined.
Firmly press into a 9-inch pie pan making sure to spread evenly and up the sides of the pan.
Bake until golden, 12- 14 minutes and cool on a wire rack.
In a stand mixer combine 3 large egg yolks, 1 14-ounce can of condensed milk, and 1/2 cup of key lime juice.
Blend until smooth and pour into cooled pie crust. Bake for 15 minutes.
Allow to cool slightly (at least 10 minutes) then take a piece of plastic wrap and cover pie making sure that it slightly touches the custard filling. This makes sure you don't get a film on top of the pie.
Refrigerate at least 1 hour-more if possible.
Carefully remove plastic wrap from pie to make sure custard doesn't rip.
When ready to serve, make whipped cream.
In a clean stand mixer whisk 1 cup of cold heavy cream and sprinkle with 2 tablespoons of powdered sugar, continue to whisk until stiff peaks form.
Scoop into a pastry bag fitted with a star tip and pipe onto pie. You can also use a ziplock bag if you don't have pastry bags. Just snip one corner of the bag to form a hole for the cream to come out of.
Zest 1 lime and sprinkle on top of the pie along with 1/3 cup of white chocolate chips and decorate with lime slices.
Refrigerate any leftovers.
Ingredients
Directions
Preheat oven to 350°.
In a food processor pulse 1 packet of graham crackers (about 12 crackers), 1/4 cup of granulated sugar, and 1/3 teaspoon of salt until crumbs form.
Slowly pour in 5 tablespoons of unsalted butter that has been melted, pulse until combined.
Firmly press into a 9-inch pie pan making sure to spread evenly and up the sides of the pan.
Bake until golden, 12- 14 minutes and cool on a wire rack.
In a stand mixer combine 3 large egg yolks, 1 14-ounce can of condensed milk, and 1/2 cup of key lime juice.
Blend until smooth and pour into cooled pie crust. Bake for 15 minutes.
Allow to cool slightly (at least 10 minutes) then take a piece of plastic wrap and cover pie making sure that it slightly touches the custard filling. This makes sure you don't get a film on top of the pie.
Refrigerate at least 1 hour-more if possible.
Carefully remove plastic wrap from pie to make sure custard doesn't rip.
When ready to serve, make whipped cream.
In a clean stand mixer whisk 1 cup of cold heavy cream and sprinkle with 2 tablespoons of powdered sugar, continue to whisk until stiff peaks form.
Scoop into a pastry bag fitted with a star tip and pipe onto pie. You can also use a ziplock bag if you don't have pastry bags. Just snip one corner of the bag to form a hole for the cream to come out of.
Zest 1 lime and sprinkle on top of the pie along with 1/3 cup of white chocolate chips and decorate with lime slices.
Refrigerate any leftovers.