Recipe of Today: Key Lime Pie

Ingredients:

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsps melted butter

Key Lime Pie Filling:

• 2 cans sweetened condensed milk (14 oz)
• ½ cup sour cream or Greek Yogurt
• 2 zested key limes 
• ¾ cup key lime juice
• 2 egg yolks

Whipping Cream:

• 8 oz heavy whipping cream
• 2 ½ tsps vanilla extract
• 3 ½ tbsps powdered sugar

Instructions:

Graham Cracker Crust: 

• Preheat oven to 350°F. Melt butter and set aside. Finely shred graham crackers with a rolling pin in a food processor, blender, or freezer bag until the same size. Add sugar and pulse a few times until combined, pour in butter and beat or pulse a few times with a fork until combined.

• Pour the crust mixture into a 9-inch deep pie pan and press into bottom and top by hand, evenly. Bake for 6-8 minutes until golden and not browned. Remove from oven and cool completely on wire rack.

Key Lime Filling:

• Preheat oven to 350°F. Pour lime juice, sweetened condensed milk, sour cream, egg yolks, and zest into the mixing bowl of your Kitchenin KM50 Stand Mixer and beat on low speed until combined, then increase to medium-high for 2-3 minutes. Scrape down the sides once or twice. Whisk until batter thickens.

• Pour key lime filling into cooled graham cracker crust. Bake at 350°F for 15-20 minutes, until the center is set but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cool down for 30 minutes. Put it in the fridge for at least 3 hours - it still tastes good if you take it out early, but not so good if you let it sit longer in the fridge. 

Whipped Cream and Garnish:

• Start to make the whipped cream while your pie is cooling. Pour cold whipped cream into the mixing bowl of your KM50 Stand Mixer and beat until stiff peaks form. Add vanilla extract and powdered sugar and mix on low speed until combined, then increase speed to medium-high and whip until thick, almost to the light butter stage.

• Scoop out and place in piping bag with star tip. The whipped cream in the bag can be kept in the fridge until ready to decorate the pie. Garnish with whipped cream stars, a little key lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and cool any leftovers. Enjoy!