Bruce Monette of Niwot, Colorado, is a professional chef who has been baking pies for years. He sold this pie at two of his restaurants—Southern Exposure and the Calypso Grill—and now offers it to shoppers at the Boulder County Farmers Market. It took First Place honors in the Retail Cream Pie Category at the National Pie Championships.
1/2 cup real Key lime juice (bottled or fresh)
5 large egg yolks
1 can sweetened condensed milk
1 graham cracker crust
1 cup heavy whipping cream, chilled
(preferably not ultra-pasteurized)
1/4 cup sugar
1 teaspoon double-strength true vanilla extract
Fresh lime zest
Mix lime juice, egg yolks and condensed milk with a wire whisk. Pour into pie shell. Bake for 10 minutes in a pre-heated 350 degree oven. Cool to room temperature. Chill in refrigerator.
To make whipped cream, whip cream with sugar and vanilla.
Garnish chilled pie with whipped cream and lime zest. Refrigerate pie until serving. These pies also freeze quite well. Thaw at room temperature for 1 to 2 hours.
Kate's Global Kitchen for November, 2000:
11/04/00 My, My American Pie:
11/11/00 Stuffing Tips and Free-Form Techniques
11/18/00 Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00 Turkey + 3 Ingredients = Luscious Leftovers
Holiday Special: Thanksgiving Headquarters: A to Z
Copyright © 2000, Kate Heyhoe. All rights reserved.
This page created November 2000. Modified November 2006.
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