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Key Lime Pie

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This is one of my favorite pies of all time – classic graham cracker crust and a soft zesty key lime filling. Topped with a beautiful homemade whipped cream topping and some extra lime zest, this will quickly become one you add to your pie list every single year. 

I have a huge story about key lime pie, but I’ve included it in my 2019 cookbook Cake Confidence with my Key Lime Pie Cake and I don’t want to spoil it for a second! So, I shall torture you instead with oh, the most delicious pie of all time while we wait.

Anyone else make pies for Thanksgiving every year? YES!? Good. That’s how it should be. I love cake. I make it all the time. But really, there is no way to get around letting pie get it’s fair time in the dessert limelight (lime… get it? ;)).  I can pocket my cake pride and let pie have some time to shine for such a bountiful holiday such as Thanksgiving! It doesn’t rain on my parade at all, and I love having something different to dig into making in my kitchen each year.

This cake is pretty low-maintenance. There’s no dough-rolling, and I wish I could say it’s completely no-bake, but there is a bit of baking involved. For this pie, though, it adds a lot to the overall texture and flavor. Plus, the ingredient list is pretty chill, too.

Except for the key limes…

You’re going to need to juice a whole bag of those little devils. If you’ve ever done that before, you know exactly what I’m talking about. But NO! Don’t run away!!! You can always use bottled lime juice, or just put on a good song in your kitchen and zest away, embracing every last drip of key lime juice you earn.

I know you can easily just use limes. After all, there’s more juice per lime, an it’s less of a zesting/juicing craze to get your 3/4 cup of juice required for this recipe. However, there is a taste difference between key limes and regular limes. There’s more of a floral subtle mellow deliciousness behind those little guys, and I love it.

You decide. Either way, let’s get that 3/4 cup of juice going, shall we?

I mean, look at this pie!!! It’s worth every second.

First, you’ll need to create your crust. It’s very easy if you have a food processor. Just pulse up those graham crackers, add in a touch of sugar, pour in your melted butter, and press the crust into the pie dish. The more you press, the less crumbly your pie crust will be. You want it firm enough to make clean slices, so press it hard (I love using a metal measuring cup or the bottom of a tall drinking glass.

Bake, bake, bake. Just for a little bit. It toasts up the crust every so slightly, and gives it an almost nutty flavor.

Next is the filling. It’s is SO EASY. You really just need a whisk and a bowl. That’s it. You’ll only need 4 ingredients: sweetened condensed milk, sour cream, key lime juice, and key limes. Yep, that’s it. But we’ve already talked about how fun those key limes are ;). Stir it up, pour it in, and bake it for just a tad to set.

Let it cool on your stove or counter until it reaches room temperature, then let it set in the fridge for at least a couple hours.

Top with homemade whipped cream (homemade whipped cream is so easy to make, and you will never go back to the store-bought stuff) in whatever pattern you decide. I used a Wilton 1M piping tip to make this braid pattern, and then topped it off with more lime zest.

Here’s a quick video to show how I did the braid pattern:

 

Aaaaaand that’s it! You’re done! Wasn’t too bad, was it? Now get to work and prepare to always, always, always have someone request for you to bring it with you to every gathering you have ahead.

 

Key Lime Pie
 
Graham Cracker Crust, A Soft Key Lime Filling, and Light Whipped Cream on top make for the most perfect key lime pie!
Author:
Recipe type: Pie
Ingredients
  • Graham Cracker Crust:
  • 2 sleeves of honey graham crackers
  • 2 Tablespoons of sugar
  • 1 stick of butter, melted

  • Key Lime Filling:
  • ½ Cup Key Lime Juice (2 bags of key limes)
  • ¼ Cup Lime Juice
  • Zest from 5-6 Key Limes
  • 28 oz (2 14oz cans) Sweetened Condensed Milk
  • ½ Cup Sour Cream

  • Whipped Cream
  • 2 cups heavy whipping cream
  • ½ cup granulated sugar
  • ½ teaspoon vanilla

  • Key Lime zest & limes for garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. For the crust: Place graham crackers and sugar in a food processor and pulse until a fine powder forms. Add in the butter, then pulse a few times until a crust forms.
  3. Press firmly into a pie dish. I use a measuring cup or glass to help make everything even.
  4. Bake for 5 minutes, then let cool before adding in the filling.

  5. To make the filling: mix all the ingredients in a medium bowl until thoroughly combined. Pour into baked crust and spread in an even layer. Bake for 10 minutes, then let cool at room temperature until completely cool (about an hour). Place in the fridge for a couple hours to set completely.

  6. To make the whipped cream: Place metal mixing bowl and whisk in the freezer for 10 minutes. Pour in the whipping cream and sugar into the mixing bowl. Starting at low speed and gradually working your way to a higher speed, whisk until stiff peaks form. Add in vanilla and whisk again until stiff peaks form again. Place into a piping bag and pipe on braid (see video above) using a Wilton 1M piping tip. Add on more lime zest for garnish.

The post Key Lime Pie appeared first on Baking with Blondie.


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