Key Lime Pie
Posted on Saturday, September 25th, 2010
JPW asked me if I wanted a bag of fresh key limes from a co-worker. I said SURE. But then I didn’t know what I was going to make with all the key limes. I’ve never made anything with key limes. So I searched the internet and lovely Paula Deen came to the rescue. This pie filling made TWO pies. We have a lot of pie to eat.
Recipe: Key Lime Pie
Ingredients Crust:
- 2 cups graham cracker crumbs
- 1/4 cup firmly packed brown sugar
- 1/2 cup butter, melted
- Pie:
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1 (12-ounce) can sweetened condensed milk
- 3/4 cups key lime juice 1 tablespoon key lime zest
- 1 pint half-and-half
- Fresh lime slices. for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine cracker crumbs and brown sugar.
- Stir in melted butter.
- Press the mixture firmly into bottom and up sides of a 10-inch spring form pan.
- Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
- Pie Filling In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened.
- Gradually add the sugar, beating until soft peaks form.
- Add condensed milk and beat until stiff peaks form.
- Beat in lime juice, lime zest, and half-and-half.
- Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust.
- Cover and freeze for 4 to 6 hours or until firm.
- Cut into wedges and garnish with fresh lime slices, serve cold.
Quick Notes
I used two pre-made pie crusts, which was good since I wasn’t expecting it to fill two pie crusts.
Number of servings (yield): 12
Meal type: dessert
I wrote down this recipe when Alena mentioned it too! I made scones this weekend instead of muffins, but plan to make them when my parents visit next weekend. Glad yall liked them too!