tommy bahama’s key lime pie recipe

Celebrate National Key Lime Pie Day today 

with Tommy Bahama’s special recipe. 

Drop in to a restaurant near you, 

or whip one up for yourself! 

The one thing that everyone can agree on is that

 the Tommy Bahama Key Lime pie has 

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.

ciao! fabiana

photo credit: Tommy Bahama