Non-traditional Key Lime Pie

Name: Non-traditional Key Lime Pie
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: 1 serving(s)
Ingredients: 1 1/2 cups cinnamon graham cracker crumbs (or more if you like a thicker crust); 1/3 cup melted unsalted butter; 3 egg yolks (beaten for about 5 minutes until lemony in color and frothy); 1 (14 ounce) can sweetened condensed milk; 10 tablespoons fresh key lime juice (OR 5 TBS each regular lime juice and fresh lemon juice); 2 teaspoons grated lime zest, preferably key limes; 1 cup heavy cream (whipping); 3 tablespoons confectioners' sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon grated lime zest, preferably from key lime

Submitted by Danny Beason

"Prepared by Nashville's "Caterer to the Stars" Laure Jabus, YUM! Catering"

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photo by Boomette

Ready In:: 4hrs 15mins
Ingredients:: 10
Serves:: 1

ingredients

Ingredients for crust
1 ¹⁄₂ cups cinnamon graham cracker crumbs (or more if you like a thicker crust)
¹⁄₃ cup melted unsalted butter
Ingredients for the filling
3 egg yolks (beaten for about 5 minutes until lemony in color and frothy)
1 (14 ounce) can sweetened condensed milk
10 tablespoons fresh key lime juice (OR 5 TBS each regular lime juice and fresh lemon juice)
2 teaspoons grated lime zest, preferably key limes
Ingredients for whipped cream topping
1 cup heavy cream (whipping)
3 tablespoons confectioners' sugar
¹⁄₂ teaspoon vanilla extract
¹⁄₂ teaspoon grated lime zest, preferably from key lime

directions

Preheat oven to 350 degrees.
Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
Press the mixture into an 8-inch pie pan.
Bake the crust for 5 minutes.
Remove the crust from the oven, but leave the oven on.
Meanwhile, prepare the filling.
Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
Gradually beat in the lime juice and zest.
Pour the mixture into the crust.
Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
Remove the pie from the oven.
Set the pie on a rack to cool to room temperature.
Refrigerate the pie, uncovered, for at least four hours before serving.
When ready to serve, make the whipped topping.
Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
Place on top of pie and serve!

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Reviews

Since I didn't have key lime, I used 5 tbs each lime juice and lemon juice. I had to bake it longer, maybe 15 more minutes. Cause the filling was not cooked through. The taste is wonderful. With or without the whipped cream topping. Thanks Danny :) Made for Bargain Basement tag game

Boomette

RECIPE SUBMITTED BY

Danny Beason

Knoxville, Tennessee

I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren. I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.

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