Celebrate National Key Lime Pie Day today
Drop in to a restaurant near
you,
or whip one up for yourself!
The one thing that everyone can agree on is
that
long been a guest favorite and the
perfect ending to any meal.
Originally, the remote island of Key
West wasn’t easily accessible. Transporting food and other supplies was
challenging, so local products like Key limes and foods with long shelf lives,
such as sweetened condensed milk became essential foods on the island. Now the
official pie of the state of Florida, with origins dating back to the early 20th century, one could say Key Lime pie is as American as apple pie.
Tommy Bahama’s Famous Key
Lime Pie
Serves 8
Ingredients:
1 10" graham cracker crust
1 egg white
2 1/2 cups sweetened condensed milk
9 large egg yolks
1 cup key lime juice
1 lime, sliced into 8 equally-sized "wheels"
White Chocolate Mousse Whipped Cream as desired (see recipe below)
Preheat oven to 350° F.
Brush egg whites onto uncooked pie shell using a pastry brush,
making sure the shell is evenly coated. Pour off any excess egg whites.
Place pie shell in oven and bake for 5 minutes. Shell should look
golden brown.
Let cool at room temperature.
While the shell is cooling, mix the egg yolks and condensed milk
together using a wire whip until incorporated.
Pour the key lime juice into the mixture of yolks and condensed
milk, slowly mixing with the wire whip until incorporated.
Add the key lime pie mixture into the cooled pie shell.
Adjust the oven temperature to 250° F and bake pie for 25-30
minutes. The finished pie should have a "Jell-O"-like consistency.
Place on a cooling rack for 30 minutes at room temperature.
Place in refrigerator for at least 2 hours before serving.
Cut into 8 even slices when serving.
For the White Chocolate Mousse Whipped
Cream:
8 fl. oz. heavy cream
3/4 oz. powdered sugar
1/4 tsp. pure vanilla extract
1/2 tbsp. instant white chocolate mousse
Using an electric mixer, combine heavy cream, powdered sugar and
vanilla extract in a mixing bowl.
Using the whisk attachment, beat cream mixture on high speed for 2
minutes.
Add the white chocolate mousse to the cream mixture and mix until
it reaches the consistency of stiff peaks.
Place the whipped cream into a piping bag with an open star tip.
When serving, pipe it onto each piece of key lime pie. (If you do
not have a piping bag, you can simply dollop a generous scoop of the whipped
cream onto the center of each piece.)
Cut a slice in your lime "wheels," twist and place in
the center of each piece.
