Key Lime Pie
Key Lime Pie
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 1 package graham cracker crumbs
- 3 tablespoons butter, melted
- 1 tablespoon Fustini's Persian Lime olive oil
- 15 oz can sweetened condensed milk
- 1 tablespoon grated lime zest
- 1/2 cup key lime juice
- pinch salt
- 2 egg yolks
- 1 teaspoon Fustini's Coconut balsamic
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon lime juice
- 1 tablespoon Fustini's Coconut balsamic
Directions
- Preheat oven to 350 degrees F. Place graham crackers into a food processor and process to make crumbs. Remove from the processor and add melted butter and olive oil. Stir to coat. Spread in the bottom of a 9-inch pie plate and place into the preheated oven for 15 mintues. Let cool completely before adding the filling.
- Mix all ingredients together until thickened - 5 minutes. Pour into cooled pie crust, cover and refrigerate for 2 hours. Remove, cover with whipped topping before serving.
- Whisk heavy cream in a chilled bowl for 30 seconds. Add powdered sugar, lime juice and Coconut balsamic and whisk for another 30-45 seconds or until just short of stiff peaks.
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