Key Lime Pie
Key lime pie is one of my husband’s favorite desserts and I have been wanting to make this pie for the longest time. And since we are now, well through the holidays and with the anticipation of Spring (yes, I know it’s still a little far off) this particular pie says spring to me. It is tart and sweet, and it has a real freshness about it and it makes me fall in love with the sunshine all over again.
Making Graham Cracker Crust
Now this is a Key Lime Pie, short of actually having any Key Limes in it. Key Limes, which is associated with the Florida Keys, was nowhere to be found around here, so my delicious Key Lime pie is made with plain-old Limes and it’s still taste fantastic to me.
Making Pie Filling
Key Lime Pie (makes 1 pie)
Ingredients:
Graham cracker crust:
125 grams Graham crackers (4.4 oz or 8 1/2 sheets)
30 grams sugar (2 tablespoons)
85 grams unsalted butter, melted (3 oz or 6 tablespoons)
Pie filling:
3 large egg yolks, at room temperature
395 grams sweetened condensed milk (14 oz can)
2 teaspoons lime zest (approx. regular 1 lime)
120 milliliter lime juice (4 fluid oz or 1/2 cup) (approx. 2 1/2 regular limes)
Pie topping:
240 milliliter cold heavy whipping cream (8 fluid oz or 1 cup)
30 grams sugar (2 tablespoons)
1 handful sweetened coconut
Directions:
Graham cracker crust: Preheat oven to 350 degrees F (177 degrees C). Spray or butter a 9 inch (23 cm) pie dish. Place butter into small saucepan and melt over low heat. Place Graham crackers in a food processor and process into fine crumbs. (If you do not have a food processor, place crackers into a sealed plastic bag and break-up crackers by beating them with a rolling pin). Add sugar to crumbs and pulse to combine. While food processor is running, pour melted butter into crumbs. Place moist cracker crumbs into pie dish, press crackers up along side of dish and then out over the bottom of dish. Bake in oven for 10 minutes or until set and golden. Remove from oven and set aside.
Pie filling: Beat egg yolks until thickened and pale yellow (3 min). Gradually add sweetened condensed milk and continue beating until light and fluffy (3-5 min). Scrape down sides and add lime zest and lime juice, beat until fully incorporated. Pour filling into pie crust and bake for 10-15 minutes or until filling is set. Allow to cool down to room temperature and then refrigerate for several hours or overnight.
Pie topping: Preheat oven to 350 degrees F (177 degrees C). Place coconut in a single layer on a small baking sheet and toast for 4-10 minutes, keeping a close eye on them. Remove toasted coconut from oven and set aside.
Beat whipping cream and sugar until cream is starting to thicken (almost stiff peaks). Place mounds of whipped cream onto pie filling and top with toasted coconut. Can be stored in refrigerator for a few days. Enjoy!
Key Lime Pie without topping
Source: slightly adapted from Joy of Baking
My Danish Kitchen 