American Pie Council

2018 Amateur Entry

 

Creamy Key Lime Pie


CREAMY KEY LIME PIE
CRUST:
1 ½ cup cinnamon graham cracker crumbs
¼ cup sugar
1/8 teaspoon salt
6 tablespoons salted butter, melted
Butter flavor cooking spray
KEY LIME FILLING:
3 egg yolks
8 oz. cream cheese, softened
2 tablespoons pie filling enhancer or corn starch
1/8 teaspoon salt
½ teaspoon vanilla
1 can sweetened condensed milk
2/3 cup key lime juice
2 tablespoons lemon juice
1 tablespoon key lime rum cream, optional
WHIPPED CREAM TOPPING:
1 cup chipping cream
½ teaspoon vanilla
2 tablespoons powdered sugar
1 tablespoon powdered low fat milk
½ teaspoon cream of tarter
OPTIONAL TRIM: edible glitter, key lime gummy candy or key lime slices.
CRUST:
Stir together the crust ingredients. Spray cooking spray on inside of 9 inch pie plate. Press crust evenly on bottom and sides of the pie plate. Bake in pre-heated 350 degree oven for 6 minutes. Remove from oven to cool.
FILLING:
In a small mixing bowl of electric mixer, beat the egg yolks for 2 minutes until creamy. Add softened cream cheese and pie filling enhancer or corn starch and blend additional minute. Add the salt, vanilla cream, condensed milk and blend until well mixed. Add the juices and optional key lime rum cream and blend. Pour into cooled crust and bake in pre-heated 350 degree oven for 15 minutes. Remove from oven, cool and chill before topping with whipped cream.
WHIPPED CREAM:
In a small chilled mixing bowl, combine the whipped cream and beat until stiff. Spoon into a pastry bag fit with star-type tip and pipe over the edge of the pie. Sprinkle top with disco dust if desired and/or adorn with key lime gummy candy cut into tropical shapes or key lime slices. Chill until serving.




Jone Schumacher
Chapin, Illinois. 62628

Category: Citrus