Photo: Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis Recipe
Ingredients
- 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
Directions
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.
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By jmacdesigns
Mahtomedi, MN
on April 07, 2013
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Love this recipe for key lime pie....I did tweak it just a bit. I used 2.5 cans of the condensed milk, I used a 10 spring form pan AND I used 1 C sour cream mixed with 4 Tbls powdered sugar for the topping (applied once the pie had baked and cooled. Fabulous! Has anyone used key lime juice from a bottle? I know it's not the same, but after squeezing 2 pounds of key limes I was a bit tired of the whole thing. Best recipe for key lime pie!!
By jules.reinhart_...
San Jose, CA
on January 26, 2013
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This Key Lime Pie is a winner. Every time I make it for a get together, I always get lots of compliments and people asking me for the recipe. The one thing I change is the amount of butter they indicate for the crust. I use approximately 1/2 C. 3/4 C is to much and the crust ends up tasting too heavy.
By kgnash
Dallas, TX
on November 17, 2012
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This recipe is over the top! So tangy, yet unusually nutty, with the sweet coulis topping, the mouth feel is beyond compare. The custard is very rich and it may not be for kids, but adults will love every jaw-tingling bite. I have been making this for years and among our food-loving friends and family it is considered the gold standard for key lime pie. I have even been asked to bring it to this year's Thanksgiving dinner instead of the beloved pumpkin or pecan pie. One thing I learned is don't make it too often because the memory of this special pie magnifies over time.
Read all 22 reviews