There really is nothing like the tart little Key Lime. It’s most famous vehicle, the Key Lime Pie is probably one of my favorite desserts – the flavors are so fresh and bright. It’s perfect for a springtime pot-luck or special family meal.
This recipe hails from my first cookbook, Crazy Sista Cooking and has been a staple throughout my cooking life. It’s relatively easy to make and always knocks everyone’s socks off. It’s never a bad idea to make two.
MAKES ONE PIE
2 cups finely crushed graham crackers
1 stick unsalted butter, melted
3 tablespoon sugar
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 egg yolks
½ cup Key lime juice, freshly squeezed, if available
1 (14 ounce) can sweetened condensed milk
Grand Marnier® Whipped Cream (see recipe below)
1 lime, thinly sliced for garnish
- Preheat oven to 350°.
- Combine cracker crumbs, melted, butter, and sugar in a small mixing bowl.
- Press evenly into a 9-inch pie pan with hands or the back of a spoon.
- Bake for 10 minutes or until lightly browned. Set aside to cool.
- In a small mixing bowl, dissolve gelatin in cold water, stir, and set aside.
- In a heavy sauce pan, combine egg yolks and lime juice and stir over medium-low heat for 10 minutes or until slightly thick and very hot. Be careful not to bring to a full boil.
- Add softened gelatin to lime juice mixture. Whisk well for one minute or until gelatin is dissolved.
- To quickly cool mixture, place sauce, pan in a large bowl filled with ice.
- When completely cool, gradually whisk in condensed milk, stirring until blended well and mixture becomes thick.
- Spoon into graham cracker crust and spread evenly.
- Cover filling with plastic wrap and refrigerate.
- When ready to serve, top pie with fresh, Grand Marnier Whipped Cream and lime slices.
LuLu clue: this is one of the few recipes for which I would substitute a bottled juice. A good quality Key lime juice is available in most large, grocery stores.
Grand Marnier® Whipped Cream
½ pint heavy cream, well chilled
2 tablespoons sugar
1 tablespoon Grand Marnier® liquor, optional.
- In a stainless steel mixing bowl, combine cream, sugar, and liqueur.
- Whip with an electric mixer on high until cream holds peaks. Be careful not to over whip cream or it will separate. Cream is properly whipped when you can drag a finger through it, and a trough remains.
LuLu clue: chill the stainless steel bowl and beaters before whipping the cream for quicker results.