Sunday, September 03, 2006

Key Lime Pie

We got this recipe from Bon Appetit magazine a few years ago. Its simple and fabulous. If you can get your husband to juice those teeny tiny key limes, then its even better!

But first, a little history...

Community Bakery in Little Rock makes fabulous desserts. Sometimes Sean and I go there when we have a night to ourselves, without the children. Sean's favorite is always the same, French Silk Pie. Mine, on the other hand, is the Key Lime Tart. Of course, I started working on the recipe. I knew if I could figure out just what was in it, I could make it at home and charge my family $3.50/slice. I'd be rich!

It was at that time our current Bon Apetit issue arrived. In it was a recipe for a two-layer Key Lime Pie. We tried it. I recognized the first layer to be the same as the Community Bakery Tart. The second layer is a cream cheese layer. The cream cheese layer is very good, and Sean considers it essential. If this dessert were being made just for me, and me alone, I would leave it off. We always make it with the cream cheese layer.

I have made the crust as the recipe states, with granola, but usually I just make a simple graham cracker crust.



Two-Layer Key Lime Pie

8 servings

Crust
3/4 cup granola (with no raisins or other dried fruit)
3/4 cup graham cracker crumbs (from about 6 whole graham crackers)
1/4 cup butter
3 tablespoons sugar

Baked Layer
1 14 oz. can sweetened condensed milk
1/2 cup fresh Key Lime juice or lime juice
3 large egg yolks

Chilled Layer

1 8-ounce package cream cheese, room temperature
1/2 cup sweetened condensed milk
1/4 cup fresh Key Lime juice, or lime juice
2 tablespoons sugar
1 teaspoon vanilla extract

Sweetened whipped cream

FOR CRUST: Prehaeat oven to 350 degrees F. Using on/off turns, blend granola in processor until coarsely ground. Transfer granola to meduim bowl. Mix in graham cracker crumbs, melted butter, and sugar. Press crumb mixture over bottom and up sides of a 9 inch diameter deep dish glass pie dish. Bake until crust is golden brown, about 8 minutes. Reduce oven temperature to 300 degrees F. Remove crust from oven and cool completely.

FOR BAKED LAYER: Whisk condensed milk, lime juice, and egg yolks in medium bowl to blend. Pour into pie crust. Bake until custard is set, about 25 minutes. Cool to room temperature.

FOR CHILLED LAYER: Using electric mixer, beat cream cheese, condensed milk, lime juice, sugar, and vanilla in large bowl. Pour over cooled baked layer, smooth top. Cover and chill until firm, at least 4 hours. Pipe sweetened whipped cream decoratively around edges of pie. Cut into wedges and serve.

2 comments:

Kristine said...

Being pregnant, I love, love, love Key Lime Pie! Thanks!

Val said...

Oooo... I haven't even thought about pregnant pie yet! That sounds as good as frozen yogurt! ;)

It looks wonderful Laurie!

Val