Key Lime Delight Pie
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tbsps
Sugar (confectioners')2 large
Egg Yolk6 tbsps
Water (cold)4 large
Egg (separated)1.25 cups
Heavy Whipping Cream1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 425 degrees F
2
Crust: Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal
3
Add the sugar, egg yolks, salt, and water
4
Mix to a soft dough
5
Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray
6
Prick the pastry bottom and chill
7
Trim off any excess pastry from around the edge of the pastry shell
8
Line the pastry shell with parchment and baking beans or beads
9
Bake the shell for 10 minutes
10
Remove the paper and beans/beads and return to the oven for 10 more minutes
11
Cool
12
Filling Preparation: Lower the oven temperature to 350 degrees F
13
Make the filling by beating the egg yolks in a large bowl until light and creamy
14
Beat in the condensed milk
15
Add the lime zest and juice
16
Mix well and continue to beat until the mixture is thick
17
Beat egg whites until they form stiff peaks
18
Slowly add the sugar just until combined
19
Fold into the lime mixture
20
Pour the lime filling into the baked crust
21
Bake for 20 to 25 minutes, or until filling is set and begins to brown
22
Remove and cool
23
Chill in refrigerator
24
Topping Preparation: Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract
25
Spoon or fill pastry bag to decorate edge of pie with whipped cream
26
Cut the lime slices from the center to the edge and twist
27
Arrange the lime slices between puffs of whipped cream
28
Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie