Southern Exposure Key Lime Pie
Bruce Monette of Niwot, Colorado, is a professional chef who has been baking pies for years. He sold this pie at two of his restaurants—Southern Exposure and the Calypso Grill—and now offers it to shoppers at the Boulder County Farmers Market. It took First Place honors in the Retail Cream Pie Category at the National Pie Championships.
1/2 cup real Key lime juice (bottled or fresh)
5 large egg yolks
1 can sweetened condensed milk
1 graham cracker crust
1 cup heavy whipping cream, chilled
(preferably not ultra-pasteurized)
1/4 cup sugar
1 teaspoon double-strength true vanilla extract
Fresh lime zest
Mix lime juice, egg yolks and condensed milk with a wire whisk. Pour into pie shell. Bake for 10 minutes in a pre-heated 350 degree oven. Cool to room temperature. Chill in refrigerator.
To make whipped cream, whip cream with sugar and vanilla.
Garnish chilled pie with whipped cream and lime zest. Refrigerate pie until serving. These pies also freeze quite well. Thaw at room temperature for 1 to 2 hours.
Pie Tips:
Pie Pointers
Mixing and
Handling Simple Pastry Dough
Pie
Advice
As American as Apple
Pie: A Short Pie History
Pie Recipes:
Angel
Pie
Apple and Berry Pie with Oat
Streusel Topping
Award-Winning Apple
Pie
Boston Cream
Pie
Black Bottom Banana Cream
Pie
Blueberry
Pie
Chocolate Pecan Pie
Lucky Lemon Cream
Pie
Macademia Nut
Pie
Meatless Mince
Pie
Prize Pecan
Pie
Pumpkin Pie
Tarts
Shoo Fly Pies (multiple
recipes)
Southern Exposure Key
Lime Pie
Kate's Global Kitchen for November, 2000:
11/04/00 My, My American Pie:
Pie-Making Pointers
11/11/00 Stuffing Tips and Free-Form
Techniques
11/18/00 Better Tasting Turkeys:
Drowning and Browning the Bird
11/25/00 Turkey + 3 Ingredients =
Luscious Leftovers
Holiday Special: Thanksgiving Headquarters: A to Z
Copyright © 2000, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created November 2000. Modified November 2006.
