American Pie Council

2018 Amateur Entry

 

Key Lime Cheesecake pie

Key Lime Cheesecake Pie
Jeanne Ely, Mulberry, FL

Crust:
1 pkg. Oreo Key Lime Cookies
½ cup butter (melted)
Crush the Key Lime Cookies until finely crushed. Add melted butter. Press into the bottom of a 10” pie plate. Bake at 350 degrees for 10 minutes. Cool

Filling
4 8 oz. package cream cheese softened
1 1/5 c. granulated sugar
1 3/5 T. All-purpose flour
2 large eggs
1 T. lime zest
5 T. fresh key lime juice (about 15 key limes)
2 T. heavy cream
1 drop yellow food coloring
½ drop green food coloring
Beat cream cheese on low speed until creamy, gradually add sugar and flour beating until smooth. Add eggs 1 at a time, stir in lime zest, key lime juice and heavy cream. Remove about 1 ½ Cup of the mixture and place in a medium bowl. Stir in the food coloring until key lime color. Place half of the colored cream cheese in on cooled crust, add cream cheese filling on top of the colored cream cheese, place dollops of the rest of the colored cream cheese mixture on top of the regular filling and swirl together. Place pie in a water bath. Bake in a 325 degree oven for 1 hour. Turn oven off and let stand in the oven for another hour. Allow to cool.
Lime Curd
¼ Cup salted butter
1 Cup granulated sugar
2 large eggs
1 T. lime zest
5 T. fresh key lime juice
Blend all together in a medium sauce pan. Wisk constantly on a medium low setting until mixture thickens and coats the back of a spoon. Cool. Place on top of the cooled pie.

Garnish:

¾ cup heavy whipping cream
¼ cup confectioner’s sugar
¼ tsp vanilla bean paste

Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.


Jeanne Ely
Mulberry, FL
2018 Citrus Category