In My OPINION , the only “ pie” worth mentioning is one that is pastel green and has a Graham cracker bottom - #PiesNPastels , we’re so spring here ! I am celebrating this new beginning ( Spring) at Alex’s parents house today . There will be Lobsters and oysters and whatever other shell fish the matriarch can get his hands on . I mean seems excessive for just a mild April , 23 , day but, 1.that’s right , it’s excessive and 2. us ~Mainers ( ill probably get punched for titling myself as that) go through a lot in the winter - so a sunny celebration whenever we can get it , will take it . It will be chaotic . It will be great . And it will be even better because, I am bringing this crowd pleaser, the Key Lime Pie , for Desert , which seems like the perfect final offering after a sunny and 55 degree end of April day / lobster bake . honestly it’s perfect . It’s light , it’s refreshing , its spring and it’s coming very well dressed ( we ARE still talking about the PIE ) ! It’s like the really cheeky friend who always wears matching sets . Anyway , it was effortlessly easy to make , I mean , besides me having to hand whisk my own whipped cream but if your bowl is chilled for at least 3 hours - she’ll whip . so, in that case - if you have an electric hand mixer - use it . If you don’t - CHILL THAT BOWL . Either way though, chill the bowl . My grandmother taught me that - there is a story that goes along with that too but, it’d take up too many characters . Something like her going back and forth to the store because she thought she had bad cream , she couldn’t get it to whip … UNTIL… the ~chilled bowl ! She was amazing . #ChillURBowlbbb.
Okay, the pie . I used a combination of bottled Key West Key lime juice (I will upload a picture of it below ) , and fresh limes .
Ingredients
For The Crust :
10-12 graham crackers
4 tablespoons coconut oil
2 tablespoons butter
1/4 cup brown sugar
hearty pinch of salt
For The filling :
3 large egg yolks
1 can sweet condensed milk
2 teaspoons grated lime zest
1 cup fresh squeezed lime juice ( 8-10 limes ) ( if you only have the 7 limes, this is where you can substitute 1/4 cup of key west lime juice )
1/4 cup full fat Greek yogurt
For the whipped topping :
CHILLED BOWL - At least up to 2 hours 1 cup heavy whipping cream
1 tablespoon confectioner sugar
1/4 cup white granulated sugar
1 teaspoon cardamom
1 teaspoon vanilla extract
1/4 cup full fat Greek yogurt
more lime zest - a tablespoon or so
If you haven’t already done this ( which you should have) place your whipped topping bowl in the freezer for later .
MAKE THE CRUST -Preheat oven to 350 . Take your 12 graham crackers and place them in a large zip lock bag and crush them with a rolling pin until most of them are considerably Coarse crumbs , you can also skip the zip lock bag and the rolling pin and just crush them w your hand into a bowl - either way, you want coarse crumbs . Some bigger pieces are OK .
Place crumbs in a bowl and add your salt , sugar, melted coconut oil, melted butter and mix until crumbs are well coated . Pour your crumbs into a 9 inch pie plate and press them firmly , shaping them to the plate. Put in the oven until the crust is lightly browned , around 10-15 minutes . Remove from oven and set aside to cool , leave the oven on .
MAKE THE FILLING - In a large bowl , vigorously whisk your egg yolks until pale and fluffy-ish, 3 minutes . add your can of condensed milk and whisk a few more times until mixture is looking light and Airy ! Using a rubber spatula, fold in the lime zest and lime juice . Now fold in your full fat greek yogurt until everything is combined . Pour your filling into your already baked crust and Place back in the oven for 25 minutes , you want the filling to barely jiggle once done . YOU DO BOT WANT IT TO BROWN , so keep an eye on it and maybe place it on a lower rack .
Remove the pie and let cool completely .
MAKE THE TOPPING: Take your chilled bowl out of freezer . add your 1 cup of heavy whipping cream to the chilled bowl, add vanilla, sugar and cardamom . Whisk on high with whatever vessel you chose to use , until stiff peaks form . Now fold in your yogurt and extra lime zest until well incorporated . top as much or as little of the topping as you please ( I added a lot) . Garnish w lime zest and a few thinly cut limes , if you want ! Chill in fridge until ready to serve .
Comments