Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis
- 2 cups very finely chopped cashews
- 1 cup finely ground graham cracker crumbs
- 1/2 cup plus 2 ounces sugar
- 3/4 cup melted butter
- 3 cups sweetened condensed milk
- 9 egg yolks
- 1 1/2 cups Key lime juice
- 2 cups heavy cream
- 1 orange, zested
Preheat the oven to 325 degrees F.
Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Little Palm Island