Creamy and luscious, Lucy Buffett's Key Lime Pie is a great way of enjoying the official dessert of the Florida Keys at home.
Keyword: Key Lime Pie
Author: Lucy Buffett
1stick unsalted buttermelted
½cupKey lime juicefreshly squeezed if available
14ouncessweetened condensed milk
Grand Marnier ® Whipped Creamrecipe below
1limethinly sliced for garnish
GRAND MARNIER ® WHIPPED CREAM
½pintheavy creamwell chilled
1tablespoonGrand Marnier ® liqueuroptional
Preheat oven to 350 degrees.
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 brown. Set aside to cool.
In a small mixing bowl, dissolve gelatin in cold water, stir, and set aside.
In a heavy saucepan, 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 1 minute or until gelatin is dissolved.
To quickly cool mixture, place saucepan in a large bowl filled with ice.
When completely cool, gradually whisk in condensed milk, stirring until blended well and mixture become 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.
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.
Recipe from LuLu’s Kitchen: A Taste of the Gulf Coast Good Life by Lucy Buffett, copyright 2007, 2016 and reprinted with permission.