Sunday, June 26, 2011

Key Lime Pie

I have never been a big fan if citrus desserts (lemon meringue pie is one of my least favourite thing to eat...), but last year on my honeymoon I tried key lime pie and that completely changed my opinion of citrus based dessert.

We were in Key West, Florida and since I like to try local delicacies, I just had to try Key Lime Pie (I also tried conch fritters, but that was not quite as good). We tried it at a local restaurant and also on our cruise ship. The one on the cruise was to die for and I just had to have the recipe! Luckily the recipe was in their cookbook which we were able to purchase onboard.

I must of made this recipe half a dozen times since purchasing the book and everyone whose tried it has loved it. It's a nice summery recipe and it could easily be done as individual pies (great idea for a potluck!). I promise that this one will be a crowd pleaser!

Tip of the week:

If you only have graham crackers on hand and no graham cracker crumbs, here is a quick way to turn your crackers into crumbs. Place the crackers in a large ziploc bag and seal it.
Using a rolling pin, roll over the bag until the crackers are completely crushes. and voila! you've got some graham cracker crumbs!
Key Lime Pie 
(Savor The Royal Caribbean International Cookbook, Volume 2)

Pie Crust:

Graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter


1 cup sweetened condensed milk (Eagle Brand)
5 egg yolks
1/2 cup freshly squeezed lime juice (4-5 limes)


3/4 cup whipping cream
3 tablespoon confectionner sugar
1 to 2 tablespoons lime zest
Preheat oven to 350F
Mix graham crackers crumbs, sugar and melted butter inside your pie plate.
Press the mixture in the pie plate and around the edges.
Place in the oven and bake for 7 minutes.
Place condensed milk in a mixing bowl, and beat at low speed, adding egg yolks once at a time
Add lime juice, and mix thoroughly.
Place mixture in the graham cracker crust pie shell.
Bake for 15 minutes or until a skewer inserted comes out clean.
Let cool and refrigerate for 2 hours.

In a medium sized bowl, beat the cream and the confectioner's sugar until soft peak form.
Top the pie with the whipped cream and the lime zest
Served chilled.
Serves 10

1 comment:

  1. I'm thinking of purchasing that cookbook, but I'm wondering if it has the marinara sauce recipe in it?