Valerie Aikman Smiths Key Lime Pie Food
VALERIE AIKMAN-SMITH'S KEY LIME PIE
Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted from Citrus: Sweet and Savory Sun-Kissed Recipes Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs. Add melted butter and pulse until well combined.
- Pour crumb mixture into a 9-inch pie pan and press it evenly over bottom and sides of pan. Bake until golden, 10 minutes. Transfer to a wire rack; let cool.
- Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Pour in lime juice and whisk until well combined and smooth. Pour into cooled piecrust.
- Bake pie until filling is set, about 15 minutes. Transfer to a wire rack and let cool completely. Cover and refrigerate at least 6 hours and up to 24 hours.
- Just before serving, pour cream into a bowl. Using a handheld mixer, beat cream until stiff peaks form.
- Pile cream on top of cold pie, sprinkle with coconut flakes, and garnish with lime zest. Cut into wedges to serve.
5-INGREDIENT QUICK FROZEN KEY LIME PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
FROZEN KEY LIME PIE
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
- For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
- For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
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