Key Lime Delight Pie
- 2 cups all-purpose flour
- 1/2 cup chilled unsalted butter, diced
- 2 tablespoons sugar
- 2 large egg yolks
- Pinch kosher or Hawaiian salt, ground
- 4 to 6 tablespoons cold water
- Cooking spray
- 4 large eggs, separated
- 1 (14-ounce) can condensed milk
- 3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
- 2 tablespoons sugar
- 1 1/4 cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 Key or regular limes, thinly sliced
- Lime zest and mint leaves
Preheat the oven to 425 degrees F.Crust:
Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.Filling Preparation:
Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture.
Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.Topping Preparation:
Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy John Michael Lerma, St. Paul, Minnesota