Desserts featured National Pie Championships

Easiest & BEST Key Lime Pie EVER

So yeah…I won the National Pie Championship in 2013 with this Key Lime Pie, and while I’m still super proud of that pie, it didn’t take me long before I realized that there was an easier way to make the same pie in half the time.

The original pie, “Sittin’ on a Sandbar Key Lime Pie”, was simple enough, but it relied on old traditional mixing and cooking methods.  I beat the cream cheese until it was smooth, added in the sweetened condensed milk, and even beat the eggs in one at a time.  However, the pie was temperamental.  If I mixed it in my stand mixer the cream cheese wasn’t always the smoothest and the lumps drove me crazy! Soooo…I needed a solution.

The solution…my blender!  On a whim, I threw all the ingredients into the blender at the same time and pureed.  The result…a super smooth custard in less than 30 seconds!!

With that one little change, I can now make & bake 5-6 key lime pies every 15-20 minutes!

Sittin' on a Sandbar Key Lime Pie

Ingredients

  • 1-prepared graham cracker or vanilla wafer cookie crust
  • 8 oz cream cheese-softened
  • 1 can sweetened condensed milk
  • 3/4 c. key lime juice
  • 3/4 c. cream of coconut (NOT coconut milk)
  • 2 whole eggs
  • 2 egg yolks
  • 1 c. heavy whipping cream
  • 1/2 c. powdered sugar
  • lime slices

Instructions

  1. Preheat oven to 325 degrees.
  2. In a blender, combine cream cheese, sweetened condensed milk, lime juice, cream of coconut, and eggs. Puree until smooth.
  3. Pour custard into pie crusts and bake at 325 for 15-20 minutes. When done, the pie will still jiggle in the center, but will not stick to your finger when touched.
  4. For the whipped cream, beat heavy cream and powdered sugar until stiff. Pipe rosettes onto the cooled pie and garnish with lime slices.
  5. Pictured with an optional strawberry sauce.
  6. 2 c. frozen strawberries-defrosted and smashed
  7. 1 c. sugar
  8. 1/4 c. cornstarch
  9. 2 TBSP lemon juice
  10. Combine all ingredients and cook over medium low heat until thick and bubbly. Puree in food processor or blender. Pour into a squeeze bottle to garnish plates.
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