Sunday, October 30, 2011

Key Lime Pie

After making a fabulous Apple Pie last week, I wanted to try my hand at some more varieties of pie. I checked Joy of Baking and the Key Lime Pie just jumped at me. Of course I had never eaten one before and didn’t even know what it was. But the description was enough to reel me in. I tried to search for Key limes but could not get them anywhere so I substituted for the Persian limes (and now I at least know the difference between a lime and a lemon)

I must say that I did not love this pie but I surely liked it. It was a bit too tart for me and I think cutting back a little on the lime juice would be perfect. I did add more sugar to the whipped cream than the recipe called for and this was to balance the tartness a little. Because we rarely use lemon in desserts in India I am not a fan of them. But if you a like a combination of tart and sweet this is definitely a good recipe. It is smooth, creamy and the crust is amazing.

Recipe Source - Given as is from Joy Of Baking with my comments in red.

Ingredients - Makes 1 - 9 inch (23 cm) pie

For the Crust
1 1/4 Cup (125 Grams) Graham Cracker Crumbs (I used Crushed Digestive Biscuits)
2 Tbsp(30 grams) Granulated White Sugar
5 - 6 Tbsp (70 - 85 Grams) Unsalted Butter, Melted
For The Filling
3 Large Egg Yolks, Room Temperature
One 14 - Ounce (390 Grams) Can Sweetened Condensed Milk
1/2 Cup (120 ml) Key Lime Juice (I used Regular Limes) ( I would reduce this to 1/4 Cup as I don't like anything too tart)
2 Tsp Grated Lime Zest (Outer Skin)
For The Topping
1 cup (240 ml) Cold Heavy Whipping Cream (Double Cream) (35-40% Butterfat Content)
2 Tbsp (30 grams) Granulated White Sugar (I used 4 Tbsp)

1. Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.  

Make The Crust
1. Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling

Make The Filling
1. In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes).
2. Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest. 
3. Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.

Make The Topping
1. Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.
Happy Eating!!

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