Key Lime Pie – for Breakfast?

The Best Key Lime Pie - Ever

Absolutely!

I make key lime pie for special occasions such as my wife’s birthday, our anniversary, or anytime I need to get back on her good side. Okay, really I haven’t been in *that* pickle yet but it’s always good to have a back-up plan.

Regardless – if you want a delicious pie that isn’t too hard to make and will impress all of your friends and convert most of your enemies, try this one. Courtesy of Joe’s Stone Crab, I have yet to find a better, more user friendly recipe.

And yes, I made this for breakfast. There were no complaints.

Here we go: Preheat the oven to 350 degress F.

Graham Cracker Crust

1 cup plus 3 tablespoons of graham cracker crumbs

5 tablespoons melted unsalted butter

1/3 cup sugar

Filling

3 egg yolks

3 limes -zest from each. Save the limes!

1 can (14 oz.) sweetened condensed milk

2/3 cup freshly squeezed lime juice (use the limes, Luke…)

Topping

1 cup heavy cream

3 tablespoons of confectioners’ sugar

Directions:

For the graham cracker crust, grease up a 9 inch pie pan. I have used glass ones and dark gray ones – this recipe works either way.

In a bowl, mix the graham cracker crumbs and the sugar. Then pour in the melted butter and combine thoroughly. Press the mixture into the pie pan. Remember, you don’t want a really thick crust, but try to make it even. Bake the crust for 10 minutes or until slightly brown. Set aside on a wire rack to cool.

Did you leave the oven on? I hope so. Go back and turn it back on. It will really help out soon.

For the filling: using an electric mixer set to high speed, whisk the egg yolks for 5 minutes so they get light and fluffy. Carefully add the sweetened condensed milk. Whisk for 4 more minutes.

Reduce the mixer speed to low. Add the lime juice. Mix for about 30 seconds, no more than a minute. Pour directly onto the baked pie crust and bake the pie for 10 minutes or until set. Every time I have made this recipe, 10 minutes has been perfect. Just sayin’. Don’t overcook the pie! When done, cool the pie on your wire cooling rack.

Time to start the topping!

Again, using the electric mixer set on high speed, whip the heavy cream and confectioners’ sugar until nearly stiff. You are almost done. I know you want to eat right now, but wait – there’s more to do!

Put the pie and the bowl of topping in the refrigerator to cool even more. After 30 minutes or more, slice up the pie and dig in! Pairs well with ice cold sparkling water or champagne if you dare!

Happy eating!

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7 responses to this post.

  1. Yum!!!!!! I absolutely love Key Lime Pie Visit me at http://pattyabrdotcom.wordpress.com for my new blog The Fearless Cooking Club

    Reply

  2. Posted by D.J. Lutz on June 11, 2011 at 10:05 pm

    Thanks for reading! I am on the way to your blog now. Sounds very interesting!

    Reply

  3. […] Key Lime Pie – for Breakfast? (explodingpotatoes.wordpress.com) […]

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  4. found it hurray – can hardly wait to make it!

    Reply

  5. […] check out¬†Exploding Potatoes – Key Lime Pie for breakfast post Share this:FacebookEmailLike this:LikeBe the first to like this. This entry was posted in 4-H, […]

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