The best key lime pie I'd ever had, until now, was from Steve's Authentic Key Lime Pies in Brooklyn. What can I say? It was delicious and authentic. I admit mine below was made with Mexican limes from the grocery store. But without doing a side-by-side taste test comparison, I'd say this baby is just as good as Steve's, and certainly more accessible. You will wow and amaze anyone you make it for, especially yourself.
This amazing pie has got that rich tart-sweetness and a smooth but substantial silkiness your tongue will love. So so so good. So just stop it and go make you some!
Crust:8 whole graham crackers , broken into smaller pieces
2 T sugar
5 T unsalted butter , melted
2 T sugar
5 T unsalted butter , melted
Filling:1/4 cup sugar
1 T grated lime zest
8 oz. cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
1 T grated lime zest
8 oz. cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.
Recipe from CooksCountryTV.com
5 comments:
that looks heavenly right now! If only I had some limes!!!!
Would you like to do a compare/ contrast? A friend of mine makes a fantastic key lime pie. I'm sure she'd share the recipe.
Yum, yum yum! I have been looking for something good to make for a Hen's kitchen tea party...I think this might be a winner. Thanks!
It was delicious! I was privileged enough to be one of the taste-testers.
As the picky key lime pie aunt, it more than met my approval. I keep thinking there can't be more good goody recipes to be found, but you sure pick them!
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