I can’t believe it’s already August. This means that where I live, in the United States that summer is coming to a close. And I can’t let it end without showing you how to make a bright and delicious Key Lime Pie. So let’s get started.
Key Lime Pie: Tartness to Sweetness Ratio
It is very important to realize that the only sweetness that this filling will receive is from the sweetened condensed milk. Because of this it is very important that you don’t add too much lime juice and also add a sweet enough topping on top. In this recipe I have 2/3 of a cup of lime juice and I meant to use stabilized whipped cream in this recipe but when I went to the store, I could not find unflavored gelatin which if you have seen or used my Stabilized whipped Cream recipe, this is a very crucial ingredient. So I decided to go with cool whip. Which is actually good for the recipe to balance the tartness.
I hope you all try this recipe. It’s so simple yet so impressive. It looks like it took all day but in reality it took longer to just sit and chill and set than to actually make the recipe. Follow my blog for more terrific recipes like this one and leave me a comment for any recipe that you would like to see next. I’ll see you guys next time, bye.
Key Lime Pie
A zesty, bright and creamy pie packed with lime flavor and perfect for summer.
Ingredients
For Crust
- 2 Packages of Plain Graham Crackers (252g)
- 1/2 stick of Unsalted Butter (57g)
- 2 TBSP of Granulated Sugar (28.3g)
Filling
- 2/3 of a Cup of Lime Juice (160ml)
- 1/2 of a Cup of Sour Cream (120g)
- 2 Egg Yolks (60g)
- 1 (14 oz) can of Sweetened Condensed Milk
- 2 Teaspoons of lime zest (28.3g)
Stabilized Whipped Cream (Or Cool Whip)
- 1 Cup of Heavy Cream (236.5ml)
- 1/2 of a Cup of Granulated Sugar (64g)
- 1/2 of a Package of Unflavored Gelatin (0.125oz)
- 1 TBSP of Cold Water
- 1 TSP of Hot Water
Decoration
- 8 halved lime coins
Instructions
Crust
- Place the graham crackers in a food processor and whiz those around until you get the texture of slightly irregular crumbs.
- Add the melted butter and blend until you get the texture of wet sand.
- Press into a 9 inch pie plate. Bake for 10 minutes or until golden brown.
- Set aside to cool.
Filling
- In a blender,blend together the sweetened condensed milk,egg yolks,and sour cream until smooth.
- While blending, slowly trickle in the lime zest and juice.
- Pour the filling into the pie crust, Bake at 350• for 15 minutes or until the pie jiggles slightly in the center but the edges are completely set.
- Place the pie covered in the fridge overnight.
Stabolized Whipped Cream
1. Bloom the geliton in cold water. Set aside to absorb for 5 minutes.
2. In the bowl of your stand mixer fitted with the whisk attachment or a hand beater, beat the heavy cream on high speed until it starts to get some volume. About 5 minutes.
3. Add the sugar in while mixing.
4. Continue whisking on high speed until it reached the soft peak stage. This is when the cream starts to gain peaks but the just fall back into the bowl when you stick the whisk in. About another 2-3 minutes.
5. Add the boiling water to the gelatin and stir until it dissolves. If there are a couple chunks that just won't deserve just remove them.
6. Add the gelatin mixture to the whipped cream while continuing to whisk.
7. Continue beating on medium speed until you reach the stiff peak stage. You want the whipped cream to stick to the beater in a glossy peak formation and stand up stiff on the beater and not collapse back down. But watch it carefully. you don't want to over whip it and make butter.
Decoration
- Place the Whipped Cream or Cool Whip Over the top of the pie or into a piping bag to decorate as you wish.
- Arrange the lime slices around the pie ontop of the whipped cream or cool whip.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.