Key Lime Pie

Adam and I take every chance we get to go to Trader Joes, last week we went to dinner at my Grandparents and TJ’s is on the way to their house. So we stopped. I spotted a bag of key limes and wanted to give it a try. I know Adam LOVES key lime pie and I am always up for a new mission

I decided to use the recipe for Peabodys blog, I haven’t tried tons of recipes from her blog, but all that I have I have loved. This recipe didn’t let me down either, although I am not a large key lime fan, Adam said this was very good.

I figured this would also be a great way to participate in this Junes tasty tools event. (I will be posting Mays tasty tools in the next few days too!) I have loved this event so far. Although I don’t have a juicer and don’t really know a need for one, I knew my mom had one and I made this pie at her house, so I borrowed her juicer.

Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust (From: Peabody)

• 1/2 cup key lime juice, fresh if possible
• 1/4 cup heavy whipping cream
• 1/3 cup Mascarpone cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1 to 2 teaspoons finely grated lime or key lime zest, divided
• 5 egg yolks
• whipped cream, for garnish
• 1 coconut-pecan graham cracker pie shell (recipe follows)

Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325° for 15 to 20 minutes.

Coconut-Pecan Graham Cracker Crust

• 1 ¾ cups crushed graham cracker crumbs
• 1/3 cup sweetened coconut flakes
• 1/3 cup sugar
• 1/3 cup pecans
• 7-8 TBSP melted butter

In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP. Pour contents into a pie pan and press to form a shell. I used 4 mini pie shells.

Bake crust for 10 minutes at 400F. If you are using the mini pie pans, pre baking is not necessary.

Tagged as: Dessert, Pie, Sweets