Growing up in Florida I have tasted my fair share {probably close to a thousand or so… ok that may be a slight exaggeration…} of Key Lime Pies. Some have chocolate, some have meringue, some are super tart, some are frozen and on a stick. However, I have never had a Key Lime Pie quite like the one served at Pot Roast and Pinot. Their version is creamy and tart- but not too tart -and served with homemade raspberry sorbet and raspberry sauce along with a dollop of whipped cream. Perfect end to a meal. Heck, a dessert this good should be the start of your meal!
The chef at Pot Roast and Pinot was kind enough to share his Key Lime filling recipe with me and paired with my simple and delicious graham cracker crust and fresh whipped cream it can be described with one word: perfection.
Read my restaurant review here.
Ingredients:
Makes one large 10-12 inch pie
For custard:
- 4 egg yolks
- 1 cup key lime juice
- 1 can sweetened condensed milk
For the graham cracker crust:
- 2 cup graham crackers, crushed
- 7 tbs butter, melted
- 3 tbsp sugar
For whipped cream:
- 1 cup heavy cream
- 1 tbsp brown sugar
- 1 tbsp vanilla
Garnish:
- small lime wedges
- lime zest
- raspberry sorbet
Directions:
1. Combine condensed milk, yolks and lime juice in food processor {or mixer}.
2. Blend until smooth.
3. Chill in refrigerator for 1-2 hours.
4. Mix melted butter with crushed graham crackers and sugar and pack on the bottom and sides of a cheesecake or tart pan.
5. Also chill in refrigerator for 1 hour.
6. Preheat oven to 350 degrees.
4. Mix melted butter with crushed graham crackers and sugar and pack on the bottom and sides of a cheesecake or tart pan.
5. Also chill in refrigerator for 1 hour.
6. Preheat oven to 350 degrees.
7. Pour custard into pan and bake on middle rack in oven for 40-45 min.
8. Remove, let cool at room temperature.
7. Refrigerate for 6- 8 hrs or overnight.
For whipped cream:
8. Remove, let cool at room temperature.
7. Refrigerate for 6- 8 hrs or overnight.
For whipped cream:
- Place mixing bowl and beaters in the freezer so they are chilled before mixing.
- Add heavy cream, vanilla, and brown sugar to a mixer and beat on high until smooth and soft whipped peaks form.
To plate pie:
- Spread whipped cream on top as if frosting a cake.
- Sprinkle with lime zest and top with wedges of lime.
- You could instead simply serve a dollop of whipped cream on top of each slice.
- Optional: serve with raspberry or strawberry sorbet.
Key lime filling recipe from Pot Roast and Pinot.
Start with real Key Lime Juice.
If you can’t find the juice most grocery store produce sections sell key limes in a bag.
It will take quite a few but you can juice them {like my awesome husband did above}.
Add egg yolks to a bowl
{I made a few Key Lime Pies so I had a bowl full- you only need 4}.
Don’t toss those egg whites that you separate out!
We made egg white omelettes and healthy breakfast burritos with them.
Add condensed milk, key lime juice, and egg yolks to a blender or food processor and blend until smooth.
{Mine was a little full!}
Pour into a bowl, cover, and refrigerate for an hour or two.
Crush 2 cups graham crackers {about 1 1/2 sleeves} in a food processor.
Add sugar and 7 tbsp melted butter to crushed graham crackers and stir to combine well.
Press into a cheesecake or tart pan { with a removable bottom} or use a traditional pie plate if you’d like.
Refrigerate for an hour to harden.
Remove filling and crust from fridge.
Scoop filling into pan up to the top {it does not rise so it will not overflow}.
Bake on the middle rack at 350 degrees for 40-45 minutes until filling is set but not browned.
I place a baking sheet on the bottom rack to catch any butter drips from the bottom of the pan
{or make sure you have an oven liner}.
Homemade whipped cream is my favorite!
TIP: Always place your bowl and beaters in the freezer to chill first.
This makes the time whipping your cream a lot faster.
Beat heavy cream, brown sugar, and vanilla on high until soft fluffy peaks.
Remove chilled pie from fridge and frost the top with whipped cream.
Whipped Cream is very important to this recipe- the sweet cream cuts the
tart pie and together they are a marriage made in heaven!
Sprinkle with lime zest and garnish with small lime wedges.
Slice and serve cold.
Oh yeah what could be better after {or before} a good meal than a big ol’ slice of pie?!
I am a sucker for a good crust. Not overly buttery not crumbly and dry but just right!
No matter how you serve and decorate your Key Lime Pie, as long as it has a smooth and tart filling, fresh baked crust, and homemade whipped cream, it will be a WINNER!
Congrats to Michelle, the winner of our Pot Roast and Pinot giveaway!
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Key Lime Pie is one of my husband’s and my faves. I make a killer key lime pie with graham. Thanks to your recipe.