This is a very simple but very delicious Key Lime Pie. Many years ago I would travel to Florida alone. One trip I focused on finding the perfect Key Lime Pie. I did, in Deerfield Beach Florida at a little place called Pop's Fish Market. After having it several times over the week I asked for the recipe. A few tweaks and turns and I had made it my own. That pie has been on the menu at Sibley's ever since. This recipe makes a pie in either a large 12" tart pan with a removeable bottom or a 10" springform pan. This pie will easily feed 10-14, maybe more. I make my own graham cracker crust, it is much better than the store bought ones, but do what's best for you. The finishing touch is a mound of stabilized whipped cream. By taking the extra step to stabilize the cream this pie will hold it's form for several days in the refrigerator. Enjoy!
Graham Cracker Crust
oven @ 375 degrees
2 c. graham cracker crumbs
1/2 c. sugar
1/2 c butter, melted
pinch salt
Combine all ingredients. Firmly press into the bottom and up the sides of your chosen pan. Bake to golden brown 8-10 minutes. Allow to cool completely before filling.
Key Lime Filling
1 16oz.container cool whip
2 14oz cans Eagle Brand Sweetened Condensed milk
1 1/4c Key Lime Juice (Nellie and Joes)
In a large bowl combine the coolwhip, Eagle Brand and lime juice. Fold together until completely combined and smooth. The mixture will begin to thicken. Taste for tartness. If you prefer a tarter pie, add another 1/4 c. lime juice. Mound into the cooled crust, leaving the top somewhat level.
The pie can be frozen at this point. Allow to become hard befoe covering. Defrost for one day in the refrigerator befor topping with the whipped cream.
Whipped Cream Topping (Optional, but oh so good!)
1 c. heavy whipping cream
1 tsp. unflavored gelatin
4 tsp. cold water
1/4 c. powdered sugar
1 tsp pure vanilla extract
In a small saucepan combine the gelatin and water until melted. Set aside to cool but don't allow it to set. In a bowl whip the cream until soft peaks form. add the sugar, vanilla and gelatin mixture, whipping until stiff peaks. Either mound the cream on top of the pie or pipe it on with a large star tip. Refrigerate pie for 2 hours or overnight to set.
Before serving remove the sides of the tart or sprimgform pan. Place on a platter and enjoy!
Graham Cracker Crust
oven @ 375 degrees
2 c. graham cracker crumbs
1/2 c. sugar
1/2 c butter, melted
pinch salt
Combine all ingredients. Firmly press into the bottom and up the sides of your chosen pan. Bake to golden brown 8-10 minutes. Allow to cool completely before filling.
Key Lime Filling
1 16oz.container cool whip
2 14oz cans Eagle Brand Sweetened Condensed milk
1 1/4c Key Lime Juice (Nellie and Joes)
In a large bowl combine the coolwhip, Eagle Brand and lime juice. Fold together until completely combined and smooth. The mixture will begin to thicken. Taste for tartness. If you prefer a tarter pie, add another 1/4 c. lime juice. Mound into the cooled crust, leaving the top somewhat level.
The pie can be frozen at this point. Allow to become hard befoe covering. Defrost for one day in the refrigerator befor topping with the whipped cream.
Whipped Cream Topping (Optional, but oh so good!)
1 c. heavy whipping cream
1 tsp. unflavored gelatin
4 tsp. cold water
1/4 c. powdered sugar
1 tsp pure vanilla extract
In a small saucepan combine the gelatin and water until melted. Set aside to cool but don't allow it to set. In a bowl whip the cream until soft peaks form. add the sugar, vanilla and gelatin mixture, whipping until stiff peaks. Either mound the cream on top of the pie or pipe it on with a large star tip. Refrigerate pie for 2 hours or overnight to set.
Before serving remove the sides of the tart or sprimgform pan. Place on a platter and enjoy!
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