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!
- 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
- Preheat oven to 325 degrees.
- In a blender, combine cream cheese, sweetened condensed milk, lime juice, cream of coconut, and eggs. Puree until smooth.
- 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.
- For the whipped cream, beat heavy cream and powdered sugar until stiff. Pipe rosettes onto the cooled pie and garnish with lime slices.
- Pictured with an optional strawberry sauce.
- 2 c. frozen strawberries-defrosted and smashed
- 1 c. sugar
- 1/4 c. cornstarch
- 2 TBSP lemon juice
- 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.