I’ve loved Key Lime Pie from the first day we met and it’s true, the first time I had it was in the great state of Florida. There is much debate about which is the proper recipe but this is my favorite. Although…I wouldn’t turn down any Key Lime Pie come to think of it. Key limes are pretty widely available these days and they are imported from Mexico. But you can either buy the limes – those tiny, round, green and yellow gems, or buy the juice in a bottle, or use regular limes. If I lived in Florida I would definitely have a Key Lime tree.
This is pretty easy. This recipe makes one pie but of course I played around with jars and mini springform pans. You could use pretty glasses too. Let’s go!
- 1-2/3 cups ground almonds
- 1/3 cup ground coconut flakes (I recommend the flakes, not the shredded, sweetened coconut)
- 4 tbsp melted butter
- 2 tbsp sugar
Mix this all together and press into pan. No bake, remember?
Now for the filling. Again, it’s easy. Using an electric mixer, mix the four ingredients below until smooth.
- 1 14-oz can sweetened condensed milk
- 1 8-oz room temperature cream cheese – this is important. No cheating or you’ll have lumpy filling.
- 1/2 cup key lime juice
- 2 tsp lime zest
Pour this into your pan or vessel of choice and you are done! I told you…easy. Now there is one more optional trick. If you want the pretty whipped cream swirls you can stabilize your whipped cream with plain gelatin. A nice touch.
- 1/4 cup cold water
- 1 tsp unflavored gelatin
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 1/2 tsp vanilla
Chill your bowl and beaters in the freezer prior to mixing. Your whipped cream will whip up faster. Here are the steps:
- Sprinkle 1 tsp gelatin over the cold water and allow to soften for 5 minutes.
- Heat the water in the microwave about 30 seconds and stir to dissolve gelatin, heat a little longer if your gelatin is not dissolved.
- Allow mixture to cool – it should not be warm when you add it to the whipped cream.
- Remove bowl and beaters from the freezer and add the whipping cream, sugar and vanilla. Whip until you have soft peaks.
- Slowly add the gelatin/water mixture in a steady stream to your whipping cream. Beat until you have stiff peaks and pipe immediately onto your pie. I used a very large star tip.
- Garnish with lime zest, coconut flakes and lime slices.
And now you can plan your next tropical vacation. I hope it includes Key Lime Pie.