Key Lime Pies

I think I have a thing for citrus fruit.
I find myself purchasing at least a few lemons, limes, and grapefruit at the store every week of so.
(I guess I won't get scurvy anytime soon--thank goodness.)

This recipe reminds me of summer.
And I really like summer.
(I absolutely love spring, but I really like summer.)

To make this dessert even better, 
I found inspiration to make whipped cream with a slight hint of coconut.
(Can you say tropical beach calling my name.)

Key Lime Pies
(adapted from Epicurious & fleurdesel)

makes 6 individual pies or 1 large pie

1 1/2 cups graham cracker crumbs, from 1 package graham crackers (about 9-10 crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

1 (14 ounce can) unsweetened condensed milk
4 large egg yolks
1/2 cup fresh Key lime juice

1/2 cup heavy whipping cream
2 tablespoons coconut milk, chilled
4 tablespoon sugar
Key lime slices for garnish

To make the pie crusts:

Preheat the oven to 350 degrees.  Stir together the graham cracker crumbs, sugar, and melted butter until well combined.  Press the mixture into six individual prepared or one prepared pie plate evenly on the bottom and sides.

Bake the crusts for 10 minutes.  Remove from the oven and let cool completely.

Whisk together the condensed milk and egg yolks in a bowl until well combined.  Add the lime juice and whisk until combined.

(these little guys were a pain in the a** to juice)

To assemble:

Pour the filling into the crusts and bake for 15 minutes.  Cool the pies completely.  Chill, covered, for 6-8 hours.

Once the pies are chilled, make the whipped topping.  In the bowl of a stand mixture, combine the heavy whipping cream, coconut milk, and sugar.  Beat on medium-high for 5-8 minutes or until stiff peaks begin to form.

Garnish the pie with the whipped cream and a lime slice.


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