Key Lime Pie

After my tropical vacation to Miami I had to do something to keep that tropical vibe going. I am missing that Florida air already! This bipolar Midwestern stuff is making me crazy! So what better way to bring back the flavors of Florida? Key Lime Pie, of course!

I give you Smitten Kitchen‘s key lime pie. It literally bursts with that lime-y flavor – just what I needed. I opted out of the traditional meringue topping and chose to try out Minimalist Baker‘s coconut whipped cream. If you decide to try it out I suggest buying multiple cans of coconut milk, in case you get a dud like I did! I went for it anyway, but I think I would have gotten much better results if the cream was a tad thicker.

Also, did you catch the finale of HBO’s Big Little Lies?! That mini-series was SO good! And the music selection definitely has my approval. Catch my playlist of all the great oldies played on the show on Spotify:

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Key Lime Pie

  • 7 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1/2 cups finely ground graham cracker crumbs (from about 10 crackers)
  • 2 tablespoons finely grated lime zest
  • 3 large egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup fresh lime juice from about 4 regular limes
  • 1 14-ounce can full fat coconut milk*
  • 1/4 – 3/4 cup powdered sugar
  1. Preheat oven to 350°F.
  2. Per Smitten Kitchen: Make crust: Combine graham cracker crumbs and sugar in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie plate. Bake crust until lightly browned, about 10 minutes.
  3. Per Smitten Kitchen: Make filling: Zest limes into the bottom of a medium bowl until you have about 2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 more minutes. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding any topping.
  4. Chill coconut milk overnight.
  5. The next day, chill a mixing bowl in the freezer 10 minutes before use.
  6. Per Minimalist Baker: Remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies.
  7. Per Minimalist Baker: Place hardened cream in the chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Add powdered sugar and mix until smooth – about 1 minute.
  8. Top key lime pie and enjoy!
    Recipe adapted via Smitten Kitchen + Minimalist Baker

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