"This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida."
After scouring the internet for a suitable Key Lime Pie recipe, that phrase caught my eye. After all, Donald Trump wouldn't attach his name to anything that wasn't perfection. I'm quite pleased with how it turned out, although, I might add another minute or two on the bake time as the center didn't quite set up as well as the exterior. Overall, it's one for the books.
Key Lime Pie
Source: Jeff O'Neill
Ingredients
- 3/4 pound graham crackers
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice
- 1 lime , grated zest
- 1 cup heavy or whipping cream , chilled
- 2 Tbsp. confectioners' sugar
- 1/2 tsp. vanilla extract
Directions
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Just found your blog through Audrey's links. Love it. Now I've got to bake some more! I make that same fudge and it is always great. I'm gonna try this keylime pie soon!
ReplyDeleteI'm about ready to make another key lime pie again, Terry - it's definitely hot enough to!
ReplyDelete