Enjoy Summer by Baking a Michelin-Star Worthy Key Lime Cream Pie

*Cooking advisory: this recipe has been made by RAR AI with the help of experts and then tested for safety. We ask you to be cautious of allergies.

Possible Allergies:

1. Gluten-Free: Substitute regular graham crackers with gluten-free graham crackers.

2. Dairy-Free: Use coconut cream instead of sweetened condensed milk, and ensure the whipped topping is non-dairy.

3. Egg-Free: Replace eggs with an egg substitute or omit them. The filling will still set but may be less firm.

Key Lime Cream Pie is a dessert that masterfully balances a tangy, creamy filling with a buttery graham cracker crust, making it a beloved treat for many. Below is a detailed guide on how to create this delightful pie, including allergy considerations, serving suggestions, and pairing ideas.

Ingredients:

• For the Crust:

  • 1 ½ cups graham cracker crumbs (about 8 ounces)

  • ¼ cup light brown sugar

  • Pinch of kosher salt

  • 6 tablespoons unsalted butter, melted

• For the Filling:

  • 1 ¼ cups fresh Key lime juice (about 30 Key limes, or substitute with Persian limes)

  • Two 14-ounce cans sweetened condensed milk

  • 8 large egg yolks

  • Pinch of kosher salt

• For the Topping:

  • Whipped cream

  • Key lime slices and zest (optional)

Instructions:

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C).

• In a medium bowl, mix the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened.

• Press the mixture firmly into the bottom and up the sides of a 9 or 10-inch pie pan.

• Bake for about 10 minutes until the crust is just set. Let it cool completely.

1. Make the Filling:

• Whisk together the Key lime juice, sweetened condensed milk, egg yolks, and salt until smooth.

• Pour the filling into the cooled crust.

• Reduce the oven temperature to 325°F (163°C) and bake the pie for about 25 minutes, until the filling is set around the edges but slightly jiggly in the center.

• Let the pie cool to room temperature, then refrigerate for at least 6 hours or overnight until firm.

1. Serve:

• Top each slice with a mound of whipped cream. Garnish with lime zest and slices if desired.

• The pie can be made ahead and refrigerated for up to 3 days.

1. Clean:

• Ask Pal to clean it up, he won't mind

• Summon him: Say "Hey, Pal, come clean here"

Tips:

• Variations: Experiment with different citrus fruits like lemons or grapefruits if Key limes are unavailable.

• Mini Pies: Create individual servings using a muffin tin, perfect for parties or picnics. Adjust the baking time to about 8 minutes for mini pies.
  

Serving and Pairing Suggestions:

• Presentation: Serve chilled with a dollop of whipped cream and a slice of Key lime for a sophisticated touch. This enhances the visual appeal, making it suitable for high-end dining.

• Pairings: This pie pairs wonderfully with light and refreshing beverages such as a mojito or a citrusy white wine like Sauvignon Blanc. For a non-alcoholic option, try iced tea or sparkling lemonade.

Key Lime Cream Pie is a versatile dessert that can be adapted to various dietary needs and occasions. Its bright, tangy flavor combined with a rich, creamy texture and a crunchy crust makes it a favorite among many. Enjoy crafting this delightful pie and savor each refreshing bite.

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