Oh so Creamy and Fluffy Key Lime Pie

Submitted by Chef C.H.

"We recently went to the Gaylord Texan Hotel over Christmas and had a slice of heaven in the form of a key lime pie delivered to our room. It wasn't to tart or to sweet and was oh so creamy. I was trying to recreate it for my DH birthday and hopefully got pretty close. He liked it - asked me to put some back so it wasn't totally eaten up by the family :). I also made some key lime sauce from debloves2cook recipe #166790 and put it on the plate as part of the presentation. Gave each plate a great look as well as a little lime kick. Cook time is refridgeration time. See the bottom of the instructions for a gluten free pie crust variation."

 

• Ready In: 4hrs 30mins
• Ingredients: 9
• Yields: 1 pie
• Serves: 8-12

ingredients

• CRUST

• 1 1⁄2 cups graham cracker crumbs
• 3 tablespoons sugar
• 5 tablespoons butter, melted

• FILLING

• 5 egg yolks
• 3 egg whites
• 1 (8 ounce) package cream cheese, at room temperature
• 1.5 (21 ounce) cans sweetened condensed milk
• 2⁄3 cup key lime juice (ex ( Nellie & Joe famous Key West key lime juice)
• sweetened whipped cream (to garnish) or Cool Whip (to garnish)

directions

1. CRUST:

2. Preheat oven to 350.
3. Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
4. Bake for 8 minutes or until golden.
5. Remove from oven and let cool completely.
6. Turn the oven down to 300.
7. *~OR Use a store bought deep dish graham cracker crust~*.

8. FILLING:

9. Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
10. In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
11. Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
12. Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
13. Remove from oven. Cool and refridgerate until firm, at least 4 hours.

14. TO SERVE:

15. Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.

16. GF VARIATION:

17. Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
18. Continue with directions above.

Reviews

[simsdmd]

I have made this pie once and they want it at every get together now. What the other review says is true, the filling fills two pies. Not a problem though, we got to keep one of them for ourselves. I did add the zest from 4 limes but otherwise made directly as the recipe states and they turned out perfectly.

 

[Svenja S.]

The pie is still in the oven so I can't yet say how it tastes, however, the recipe made enough filling for two pies. I used an electric mixer to blend the juice/cream cheese/condensed milk/egg yolks because a whisk would've had a hard time incorporating the cream cheese. Maybe this created extra fluff, I don't know. But anyway, if anyone else is going to take such a step as I, make two pie shells for sure. Also, mine puffed up considerably in the oven, so take care when filling the pie shell.