Classic Key Lime Pie
Classic Key Lime Pie. Sweet, tart and puckery.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 1 9 inch pie
- 2 1/2 cup all purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter cut into small pieces
- 1/4 cup ice water more if needed
- 4 egg yolks
- 1 14 oz can sweetened condensed milk
- 1/2 cup key lime juice
- 1/2 cup heavy whipping cream
- 1/2 Tbsp sugar
Add flour and salt to food processor
Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
Empty onto a large piece of plastic wrap, press together to form a dough ball.
Chill for at least an hour.
When ready roll out disk onto a floured surface, must be about 1/8 inch thick and fit in 9 inch pie plate. Place rolled out disk in the 9 inch pie plate.
Line pie crust with aluminum foil and fill with dry beans, dry rice or pie beads.
Bake 20-25 minutes, until baked and golden brown.
Let cool 5 minutes, remove foil and beans/rice/beads.
Reduce oven temp to 350 degrees F.
In medium bowl whisk egg yolks, sweetened condensed milk together.
Add in the key lime juice, whisk completely.
Pour into baked pie shell.
Bake 15 minutes (at 350 degrees F).
Let cool 30 minutes and then refrigerate over night (8 hours minimum).
NOTE: DO NOT LAY SARAN WRAP ON THE PIE FILLING, IT WILL STICK.
In large bowl of mixer which the cream and sugar until light and fluffy.
Transfer to piping bag and pipe design of choice onto pie or just spread it over the top of pie.