Saturday, 28 July 2012

Lindsay's Key Lime Pie


The first time I made this pie was for my daughter Lindsay's 28th birthday. She is not a dessert gal but loves this pie as it is slightly tart and with the sweetness of the whipping cream its just a perfect combination.


Ingredients
Crust
2/3 cup toasted slivered almonds
1 cup graham cracker crumbs
1/4 cup white sugar
¼ teaspoon salt
1/4 cup butter, melted
Filling:
4 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice (key limes if you can get it)
3/4 cup cold heavy cream
1 Tbsp. grated lime zest
Topping:
1 cup whipping cream
1 Tbsp. confectioners’ sugar
½ teaspoon vanilla extract

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Pulse the almonds, graham cracker crumbs, sugar and salt in a food processor until finely ground. Pour in the melted butter and mix until evenly moistened.

3. Press into a 9-inch pie plate.
4..Bake the crust in the preheated oven until golden brown, 10 minutes.
5.While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
6.Bake in the oven at 325 degrees for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
7.To make the topping whip the cream, confectioners’ sugar, and vanilla until stiff. Garnish with some more lime zest.or sliced limes.


Link to Recipe: Lindsay's Key Lime Pie


To make the crust in a food processor combine crumbs, sugar, salt and almonds

pulse until finely ground
melt butter
combine butter and crumbs

Place crumb mixture in a 9 inch pie plate 
press into pan
You will need approx 20 -30 key limes
  
Juice  approx. 20 - 25 limes

Combine lime juice, cream, lime zest and condense milk

Mix on high for 3-5 minutes

Pour into crust and bake

Directions
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
3.Bake the crust in the preheated oven until golden brown, 10 minutes.
4.While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
5.Bake in the oven at 325 degrees for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
6.To make the topping whip the cream, confectioners’ sugar, and vanilla until stiff. Garnish with some more lime zest.

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