Tropical Desserts
Key Lime Pah, Y'all.
Recipe for BeachBumHQ Key Lime Pie. (as close to authentic that I can give you.) Note: Be sure to have plenty of time for this to chill as instructed below. It DOES matter.
To make crust for Key Lime Pah, you'll need:
- 1 1/2 Cups crushed graham crackers
- 2 Tbs Sugar
- 1 tsp Brown Sugar
- 6 Tbs Unsalted Butter
To make the filling for Key Lime Pah, you'll need:
- 2 cans (14 oz) Sweetened Condensed Milk
- 5 Large Egg YOLKS
- 2/3 Cup Fresh Key Lime Juice (can substitute a quality bottled brand) Do not use regular limes or the stuff in the green bottle that looks like a lime.
To make topping for Key Lime Pah, you'll need:
1 cup chilled heavy cream. (Use instant topping if you must)
Prepare crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugars, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust on center rack of oven 10 minutes and cool in pie plate, preferably on a rack. Leave oven on.
Prepare filling - bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Then add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake on center rack of oven for 15 minutes. Cool pie completely on rack (filling will set as it cools), for BEST results cover and chill AT LEAST 7-8 hours.
Prepare topping:
Just before serving, use an electric mixer to beat cream in a bowl until it just holds stiff peaks. Serve pie topped with cream. Garnish with slivered almonds if desired