Post by j385 on Nov 12, 2023 14:42:16 GMT -5
Ok this is not my idea but you can't fight a bear and win. This is Joe’s granddaughter Laynee, Yes, I know my looks funny but I just blame mom’s unconventional ways back then. Back to the subject, I am supposed to post my Award winning key lime pie recipe. Yes, I did win several blue ribbons with this recipe. Honestly it's not my recipe but my great aunts and she should have been a bakery chef somewhere she is that good. Anyway my mistake was having papa pick us up and the base, Ok for real here he is the only one who can get on the base without waiting for us at the gate. On of the perks of having him HaHaHa! We are here for the holiday, unexpected so WE got them Mom was having a fit because she was stuck mowing somewhere. No big deal we will be here until the 1st so it’s just her. Talked to dad and he kind of flat out told me I best have my big girl drawers on because mom has been testy lately, will not post my reply. No joke there she is in one of her moody day things. We did go out to where she was and I really got nailed for not telling anyone we were coming, pee on her that's the fun of just popping up. Mom and family will be here shortly we having lunch ad papa's, at present he and husband are out at the grill cooking away. Oh crap its almost 2 already better get this done food will be ready at 2
Ok on to the recipe.
Blue Ribbon Key Lime Pie
This is for a 9 1/2 inch pie (you can cut in half the filling for an 8 inch pie using a store crust)
Crust:
1 1/2 cups Graham cracker crumbs (you can sub equal amounts of finely chopped pecans)
1/3 cup sugar
6 T. melted butter
Filling:
2 14 oz. cans sweetened condensed milk
1/2 cup sour cream
3/4 cup Key Lime juice (try to use fresh here)(it will take the whole bag of limes)
zest of 3 key Limes
3 egg yolks, no whites
Topping:
8 oz. heavy whipping cream
1/4 to 1/2 cup powdered sugar (depends on your sweet tooth)
1 t. vanilla
Crust:
In your pie dish add: the cracker crumbs and sugar, whisk together, add the butter and incorporate well. No dry spots or it will fail when baked. Form to the edges and press down bottom and sides (I use the bottom of the measuring cup). Place on cookie sheet and bake in a 375 degree oven for 5 min. Remove from oven and let cool to room temperature.
Filling:
In a bowl add all the filling ingredients and whisk together well, pour into shell. Bake in a 350 degree for 10 min. Allow to cool completely then refrigerate overnight.
Topping:
Add all to a cold bowl and whip until it reaches stiff peaks. Using a bag, pipe any design along the edge of the pie you want. You can also just set a bowl out and let people put on what they want.
Its now ready to eat .
This is from memory, but I do make this almost once a month for my husband and our friends, everyone raves about it but all credit goes to Miss Joyce.
Ok if I’m using bottled lime juice (I use Nellie and Joe’s Key Lime Juice from Walmart) and add 1/2tsp of citric acid for the fresh twang taste. I also use zest of 1 plain lime on the top of the filling before cooking. It’s just better to me. It's not in the recipe but it makes it just a bit snappier.
Also, if you pour the filling in a hot crust it will curdle and just be nasty.
On the cold bowl, put your beaters and bowl in freezer for 30 minutes before use.
I hope you try it because you will enjoy it.