The Key (Lime) to My Heart

The key to unlocking the the history of this pie is surprisingly not key limes

Still shrouded in mystery the true history of key lime pie celebrates not the key lime but baking innovation. Listen to the podcast to learn about the many who claim fame for inventing the key lime pie and more!

Top view key lime pie

Recipe

Equipment

• Pie pan

• hand mixer

• Food processer

Prep Time:

Bake Time: 15 to 20 minutes (Additional 4 hours including creating lime zest décor/chilling)

Ingredients:

Crust:

• Nilla wafers

• 1/2 stick butter

• 2 tablespoons sugar

• A pinch Sea salt

Filling:

• Limes Juice (ANY KIND of lime!)

• Lime zest

• 5 egg yolks

• 1 egg white

• 1/8 tsp cream of tartar

• One 14 ounce can Condensed sweetened milk

Whipped cream

• 1 cup (divided) heavy cream.

• 1 tsp Pure vanilla extract

• powdered sugar

• 1 tsp cornstarch

Lime zest decoration

• "2" tablespoons lime zest

• 1 tsp sugar (superfine preferred)

Mise en place

• Rinse, dry and zest limes

• Measure/weigh lime juice

• 
  

Directions:

Make the crust

1. Break cookies into the food processor and process with the sugar and salt into fine crumbs.

2. Add the melted butter and vanilla and pulse until incorporate

3. Spoon mixture into pie pan and use your fingers or a spoon to press the crumb mixture into the plate and part way up the sides.

4. Use a flat bottomed cup to smooth the crumbs evenly

5. Refrigerate crust while you make the filing

6. Place oven rack in center of oven

7. Set oven at 350 degrees.

Make the filling

1. into a small bowl weigh or measure 1 egg white. Whisk in cream of tartar

2. Weigh or measure egg yolks.

3. Add sweetened condensed milk to egg yolks and whisk

4. Gradually whisk in lime juice and zest

5. With handheld mixer beat egg white on medium speed, gradually increasing the speed until stiff peaks form. Fold into the lime mixture

6. Scrape mixture into pie shell

7. Bake 15-20 minutes until set. Filling will wiggle only slightly

8. Cool pie on rack completely. Refrigerate for a minimum of four hours.

Make the whipped cream

1. At least 15 minutes before whipping cover and refrigerate bowl with 3/4 cup cream, vanilla and mixture beaters

2. In a small saucepan mix together powdered sugar and cornstarch,

3. Whisk in remaining cream

4. bring mixture to boil stirring occasionally until slightly thickened

5. Place mixture into a small bowl and allow to cool to room temp. Cover until ready to whip cream.

6. Using a handheld mixture whip the refrigerated cream, gradually increasing speed. Mix until beater marks begin to appear

7. continuing whisking by hand, adding the cream-cornstarch mixture in several additions whisking after each one. whisk until stiff peaks from.

8. Apply whipped cream onto pie

Crystal lime zest decoration(optional? I don't think so but you might!)

1. In a small bowl rub lime zest and sugar together

2. Spread onto a oven safe plate or pan

3. Place in the oven and turn on oven light.

4. Leave zest in oven for 4 hours moving zest around every hour or so to avoid sticking.

5. Sprinkle zest on top of whipped cream.

#abakingpod #letthemeatcake

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Aunt Sally's Key Lime Pie (Via CBS and promoted by Curry Mansion)