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Key Lime Pie Recipe COLINary
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This Key lime pie recipe is definitely one to try this summer. The sweet, buttery graham cracker crust pairs nicely with the tart, custardy filling. Topped with stabilized whipped cream, this pie will be easy to take to a picnic and share with friends and family. • Colin • SUBSCRIBE GET NOTIFICATIONS: http://bit.ly/COLINary • INSTAGRAM: / colinary_ • Key Lime Pie • Makes 8 servings • Ingredients • Crust • • 1 ½ cups graham cracker crumbs (170 g, from about 11 graham crackers) • • 2 tbsp brown sugar (25 g) • • 4 tbsp unsalted butter, melted (56 g) • Filling • • 4 egg yolks • • 1 can sweetened condensed milk (396 g) • • ½ cup Key lime juice (120 mL) • • 1 tbsp lime zest • Topping • • 1 cup very cold heavy cream (240 mL) • • 2 tbsp granulated white sugar (25 g) • • 1 tsp unflavored powdered gelatin • • 1 ½ tbsp cold water • • 1 tsp vanilla extract • • lime zest • Procedure • Crust • 1. Preheat oven to 350°F (180°C). In a food processor, place graham crackers and blend until fine crumbs form. Transfer the crumbs to a bowl and stir in brown sugar and melted butter. • 2. Firmly press the mixture onto the bottom and edges of an 8-9 inch pie pan, keeping the thickness even. • 3. Bake for 10 minutes and place on a wire rack to cool while making the filling. • Filling • 1. Whisk egg yolks and lime zest until pale and creamy. Stir in the condensed milk until well combined. Stir in the lime juice until well combined. • 2. Pour the filling over the crust and bake for 15 minutes or until the filling is set. Do not brown the filling. Place on a wire rack to completely cool, then cover and refrigerate for at least 4 hours (overnight is better). • Topping • 1. Place the heavy cream in the freezer for 5 minutes. • 2. Sprinkle gelatin over cold water and set aside. • 3. Add the sugar and vanilla extract to the heavy cream and beat the mixture on medium speed. Stop when mixture thickens. • 4. Microwave in 5-second increments until melted. Be careful to not let it bubble and spill. Begin mixing on high speed while pouring the gelatin in a slow, steady stream. Continue beating the cream until stiff peaks form. • 5. Use a piping bag fitted with a star tip to decorate the pie. Garnish with lime zest. • *Can be stored in the refrigerator for a few days. The gelatin in the whipped cream will prevent it from “weeping”, so the whipped cream can be made in advance and piped. • Music: Morning Sun by Nicolai Heidlas www.hooksounds.com/royalty-free-music/morning-sun/
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