Key Lime Pie
| Crust |
Filling |
2/3 cup (150 mL) all purpose flour
2/3 cup (150 mL) graham cracker crumbs
2/3 cup (150 mL) flaked sweetened coconut
1 tbsp (15 mL) granulated sugar
1/3 cup (75 mL)unsalted butter, melted
|
1 10 oz (300 mL) tin sweetened condensed milk
5 large egg yolks
2/3 cup (150 mL) fresh lime juice
2 tsp (10 mL)lime zest
|
| Topping |
|
1 cup (250 mL) whipping cream
2 tbsp (30 mL) sugar
1 tbsp (15 mL) instant skim milk powder
1/2 tsp (2 mL)pure vanilla extract
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|
Crust
Preheat oven to 375 °F (180 °C). Combine flour, graham cracker crumbs, coconut and sugar. Stir in melted butter and
blend until an even, crumbly texture. Press crust into a lightly greased 9-inch (23 cm) pie plate.
Bake for about 12 minutes, until coconut browns lightly and let cool.
Filling
Reduce oven temperature to 325 °F (140 °C). Whisk together all ingredients until smooth and pour into cooled pie shell.
Bake for 20 minutes, until set. Cool to room temperature then chill completely, at least 4 hours.
Topping
Whip cream until a soft peak forms and then stir in sugar, skim milk powder and vanilla. Dollop cream over chilled pie and serve..
Tips
- Adding coconut to the classic crust of this key lime pie adds that little extra texture and taste that works so well with the
tart lime filling.
- This pie filling does have more of a citrus green colour to it, due to the use of real lime juice and egg yolks.
For a greener tone, add a touch of Kelly green food colour paste using a toothpick.
- Skim milk powder is the trick to stabilize whipped cream.
You can whip the cream and assemble the pie a full day ahead and it will stay frothy and whipped.