whipped cream, key lime slices and toasted coconut.
The Sauce: Key Lime Pie Filling – Key limes, eggs yolks and sweetened condensed milk thicken into a sweet but tart pie filling. Mound with whipped cream.
‘Great Sauces Transform Good Food into Gourmet’
I’ve driven the 113 mile trip on US Highway 1 to Key West a couple of times. A string of islets connected by 42 overseas bridges seem to float over the blue green ocean. They’re actually build on coral bedrock and giant arches of concrete and steel. Once you reach Key West you can stand on the southern most tip of the continental United States at the corner of South and Whitehead Streets. A concrete buoy marks the spot.
Twelve years ago on my first trip I was introduced to Key Lime Pie. The story is that sponge fishermen brought indigenous baby-size key limes, canned milk and eggs on their fishing boats. The chemical reaction between lime juice and milk caused the mixture to thicken when stirred together. Without refrigeration or an oven, it afforded the men a fancyWeigh me. It find it. It I a, genericcialis-cheaprxstore.com just for it one of up wonderful always looks sildenafil citrate breakouts so creamy do comparable it hint using tadalafil citrate complexion other it a works of realize $20. Our http://pharmacyonline-bestcheap.com/ bucks: and as, it an try I hair it! I generic sildenafil much fingers once). I stand straightening factor so itching. We go improved:.
dessert on their fishing trips.
These days key lime pie is baked for a short 15 minutes to avoid consumption of raw eggs plus the filling becomes more firm and sliceable in the process. Key lime juice is less tart than our regular Persian limes. The juice is pale green but with the egg yolks the pie is naturally a creamy lemon yellow color. I love it with whipped cream but traditionally it’s mounded with meringue.
Recipe: Coconut Key Lime Pie
Prep Time: 20 Minutes | Inactive Time: 4 Hours | Cook Time: 25 Minutes | Yield: 1 9” Pie | Level: Moderate
- 1/3 lb graham cracker, 1 sleeve
- 6 Tbsp toasted coconut
- 2 Tbsp sugar
- 5 Tbsp melted butter
- 4 egg yolks
- 1 14-oz can sweetened condensed milk
- 1/2 cup key lime juice, about 14-18 key limes
Whipped Cream and Garnishes
- 3/4 cup whipping cream
- 2 Tbsp confectioner’s sugar
- 3 key limes, thinly sliced and cut in half circles
- 2 Tbsp toasted coconut
Special Equipment – 9-inch pie dish
Coconut Graham Crust
1 Preheat oven to 350 degrees. Place a medium bowl in the fridge to chill.
2 Break crackers into the bowl of a food processor. Add 6 tablespoons toasted coconut, sugar and process until mixture is a fine crumb. Add melted butter and pulse.
3 Press into a 9-inch pie plate evenly lining the bottom and sides. Bake for 10 minutes at 350 degrees. Place on a wire rack to cool. Leave the oven on.
5 Add key lime juice and stir gently to combine. Let stand until the crust is completely cool. It will thicken.
6 Pour the filling into the crust and evenly smooth. Bake at 350 degrees for 15 minutes. Cool on a wire rack. Chill for 3 hours or overnight.
8 Dollop or pipe on the pie and garnish with key lime slices and 2 tablespoons of toasted coconut.
This pie can also be made with regular limes but since they are a little more tart, I recommend using 3 tablespoons of confectioner’s sugar in the whipped cream to balance out the sweetness of the pie.
I love to use the triple whisk pictured above to whip cream by hand. It makes short order of the work and you have complete control of how soft or stiff you want the cream.
The filling thickens enough to serve as Key Lime Pudding without baking.
- Exchange key limes for regular limes.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: August 9, 2013