Skip to main content

Key Lime Pie, As Requested


I honestly can't remember ever having had a Key Lime Pie. And I really have no idea where R got the idea of one, but that's what he requested for his birthday picnic dessert...after we hiked the archery range with his friends. Well, first, he asked me to bring a Baked Alaska up there! I nixed that idea.

So, I called around to locate Key Limes to no avail. Someone suggested I could buy just the juice. Done! It seems there are a few varieties of pie - one with condensed milk, one without. A friend who currently lives in Florida asked about the texture of my pie: "like a cheesecake or a custard." It was sort of in between that.

And I used gluten-free graham crackers since two of our guests have gluten-sensitivities. This was an easy dessert to make and I made two more the following day. Phew. 

Ingredients makes two 8" pies
slightly adapted from this recipe on Epicurious.com

Crust
  • 2 C crushed graham crackers (gluten-free, if needed) 
  • 1/2 C ground almonds
  • 8 T butter, melted

Filling
  • two (14-ounce) cans sweetened condensed milk
  • 8 large organic eggs
  • 1-1/2 C Key Lime juice

Topping
  • 2 C organic heavy whipping cream
  • 1 t Key Lime juice


Procedure

Crust

Preheat oven to 350°F.

Stir together crushed graham crackers and butter in a bowl with a fork until well-combined. Press mixture evenly onto bottom and up sides of an 8" glass pie plate.

Bake crust for 10 to 12 minutes. Remove pans to a wire rack and let cool while you make the filling.

Filling
Separate egg whites and yolks. (You can save the whites to make meringues - like these Lavender-Salted Meringues!) Whisk together egg yolks, condensed milk, and Key Lime juice. Whisk until the mixture thickens slightly.

Pour filling into crusts and bake for 15 to 18 minutes. The center will still be slightly jiggly. Turn the oven off and prop the door open. Let pie stand in the oven for another 10 minutes. Remove from the oven and let cook on a wire rack. Once completely cool, cover and refrigerate overnight or for, at least, 6 hours.

Topping
Just before serving, beat whipping cream and Key Lime juice in a bowl with a hand-mixer until it just holds stiff peaks. Serve pie topped with cream.


The wind proved challenging in lighting the candles...and I didn't have sixteen of them. Whoops.


The boys cut and served. Some slices were less than photogenic, but it all tasted good, I hear!


Aunt Pia got the perfect piece!


And R was happy. That's all that mattered to me!

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn