𝒀𝒐𝒖𝒓 𝑮𝒖𝒊𝒅𝒆 𝒕𝒐 𝑴𝒂𝒌𝒊𝒏𝒈 𝒕𝒉𝒆 𝑷𝒆𝒓𝒇𝒆𝒄𝒕 𝑲𝒆𝒚 𝑳𝒊𝒎𝒆 𝑷𝒊𝒆 𝑪𝒂𝒌𝒆!
Key Lime Pie is an American dessert pie. It is probably derived from the

"Magic Lemon Cream Pie" published in the a promotional brochure by Borden, a producer of condensed milk, in 1931. The recipe is attributed to Borden's fictional spokesperson, Jane Ellison, and includes condensed milk, lemon juice and rind, and egg yolks. It is covered with meringue, baked, and served cold.
According to the pastry chef Stella Parks, users of the recipe altered it with local ingredients; she describes it as a stunning reminder of how deeply America's traditions are shaped by advertising.
Listen to this! Florida statue 15.052, passed in July 2006, designates Key lime pie "the Official Florida State Pie"
I am proud to say that I had accomplished the true desirable Key Lime Pie Cake at the event, that anyone tasted the cake, stopped me and claimed - the best Key Lime Pie Cake they've tasted! It was perfect they said! Their comments are music to my ear!
I am incredibly grateful for it!
With that, I am going to share with you my very own Key Lime Pie recipe.

Key Lime Pie Recipe
Makes: 9” round pie
Prep time: 25 mins
Cooking time: 14 minutes
By: WestBocaSweets
Ingredients:
⅓ of a 1 lb box of graham crackers
5 tablespoons melted unsalted butter
⅓ cup sugar
3 egg yolk
2 teaspoon lime zest
1 (14 oz) can sweetened condensed milk
⅔ cup freshly squeezed Key lime juice or store-bought
1 cup heavy or whipping cream chilled for toppings
2 tablespoons confectioner’s sugar
Directions:
Preheat the oven to 350 degrees F - for the graham crackers.
Place graham crackers in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on the wire rack, leave the oven on.
For the filling. In an electric mixer with a wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on the wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the toppings. Whip heavy cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges with a large dollop of whipped cream. Enjoy!
Notes:
I used half lemon juice and half lime juice to bring my twist to it. I added 2 more minutes in the oven to bring the pie set as desired.
To obtain the desired Key Lime Pie Cake, similar to the photo on my website, I’ve tripled this measurement to get the three-layered cake.
Add 2 cups of all-purpose flour sifted into the above ingredients
Ingredients to make frosting for covering the cake: combined block of cream cheese and 6 cups of powdered sugar and half a cup of lime juice. Mix one cup of powdered sugar at a time and mix well. Add a teaspoon of vanilla extract.
This Key Lime Pie Cake serves 30-35 generously, while the Key Lime Pie serves 9 generously.
Please be sure to place your order two weeks in advance.
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