The first key lime pie I ever made was a disaster. I don’t think that I have ever had one before, and really just went by the recipe that I found in my Top Secret Recipes cookbook, and it was not quite what I expected. And then I saw PeaBody’s post on Key Lime pie, and decided that it was worth a second try, and it was. The recipe got rave reviews and was worth it.
I had read in America’s Test Kitchen, that when it comes to key limes and baked goods like key lime pies that it didn’t make a huge taste difference if you used real key limes versus just limes. So the second time I made the pie, I made it with plain old limes (when you have squeezed 30+ key limes by hand for a pie that didn’t turn out your hands will remember the pain).
Anyways, the first time I made key lime pie I forgot to save a piece for Misha’s Aunt, the second time I made key lime pie I made two (well five actually, but four of them were minis). I brought her over her very own baby key lime pie, complete with whipped cream and zest. She loved it, and then teased me that I didn’t work as hard for this one because it wasn’t “real key lime pie”. So she never really got her key lime pie.
So, I planned way ahead and in June wrote down in the calendar to make a key lime pie for her birthday (well, to remember to request that that was the dish that I bring to her birthday dinner). So, in October I asked the family if I could do dessert for her birthday, and last saturday I spent squeezing 1.5 bags of key limes for 2.25 pies. Misha’s Aunt had a little baby (heart-shaped) pie all to herself.
Key Lime Pie with Coconut-Pecan Grahm Cracker Crust
1/2 cup key lime juice, fresh if possible
1/4 cup heavy whipping cream
1/3 cup Marscapone cheese, room temperature
1 can (14 oz) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime
5 egg jokes
whipped cream, for garnish
1 coconut-pecan grahm cracker pie shell (recipe follows)
- Whisk sweetened condesnsed milk with the egg jokes.
- Whisk on Marscapone cheese.
- Stir in whipping cream and lime juice.
- Stir in 1 to 1 1/2 teaspoons lime zest.
- Pour into a prepared grahm cracker crust and bake at 325 for 15-20 minutes.
- Serve with whipped cream and a dash of lime zest, and enjoy!
Coconut-Pecan Grahm Cracker Crust
1 3/4 cups crushed grahm cracker crumbs
1/3 cup sweetened coconut flakes, toasted
1/3 cup sugar
1/3 cup pecans, toasted
7-8 Tablespoons melted butter
- Toast coconut flakes and pecans.
- In a food processor, blend together grahm cracker crumbs, coconut, sugar, and pecans. Make sure that none of the coconut is visible.
- Add about 7 Tablespoons melted butter, pulse a few times. Add more butter if necessary.
- Pour contents into a pie pan and press to form a shell.
- Bake crust for 10 minutes at 400. Note: Prebaking is not necessary if you are using mini pie pans.
This is the best key lime pie that I have ever had, not that it is that many. Though, FIL asked for all of the leftovers, and had seconds. In my book, that means that dessert was a sucess.
I’m not sure if the key limes versus limes made a huge difference. I made them too far apart to tell.
I am proud of myself for making one of PeaBody’s amazing dishes.