Key Lime Pie with Chocolate Graham Cracker-Almond Crust

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On our recent trip to Disney World, my husband developed a new fondness for key lime pie. Yay! I was happy to make one and this one in particular because the chocolate crust made it a little bit unusual. This recipe was adapted from Food and Wine, contributed by Elissa Bernstein. I used regular limes (as opposed to key limes) and it was very good. I have found that room temperature fruit produces the most juice. Using the juicer attachment on my stand mixer made the process fairly quick as well. We ate it with friends after a Mexican meal- a great alternative to the more typical flan or tres leche cake. It was also a nice make-ahead dessert. TASTY.

For the crust:

  • 6 tablespoons unsalted butter, melted, plus more for greasing
  • 1 cup chocolate graham cracker crumbs (from 9 whole crackers)
  • 1/2 cup finely ground almonds
  • 1/3 cup sugar

For the filling:

  • 1 1/4 cups fresh lime juice, preferably key lime juice (from 25 key limes or 9-10 limes at room temperature)
  • 1 teaspoon finely grated lime zest (about 1 1/2 limes) (use a microplane to zest)
  • Two 14-ounce cans sweetened condensed milk
  • 2 large eggs at room temperature, lightly beaten

For the whipped cream:

  • 1/2 cup cold heavy cream
  • 1/2 cup cold sour cream
  • 2 teaspoons sugar
  • Key lime slices, for garnish (optional)
  1. MAKE THE CRUST: Preheat the oven to 375° and butter a 9-inch deep-dish ceramic pie plate, or a 10-inch standard glass pie plate. In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. (I use the bottom of a dry measuring cup to do this.) Bake for about 20-22 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature.IMG_4007
  2. MEANWHILE, MAKE THE FILLING: In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20-30 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.
  3. MAKE THE WHIPPED CREAM: In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie. Garnish with the key lime slices (if using) and serve.

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Smoky Tomatillo Salsa

Smoky Tomatillo Salsa

This is an AMAZING salsa. I made it as a topping for No-Bake Vegetarian Enchiladas, but it would be great for any dish with Mexican flavors. We need to make it for our next taco night- even though roasting and charring the vegetables set off my smoke detector! The results were worth it. 🙂 This recipe is from Food and Wine, contributed by Josef Centeno.

  • 2 tomatillos, husked and rinsed
  • 1 medium tomato (I used 2)
  • 1/2 medium onion
  • 1 serrano chile, stemmed
  • 1 tablespoon extra-virgin olive oil
  • 2 large dried chipotle chiles, stemmed and seeded
  • Hot water
  • 1 cup lightly packed cilantro
  • 3 tablespoons fresh lime juice
  • Kosher salt
1. Preheat the oven to 500°. On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.
Smoky Tomatillo Salsa
2. Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes. Transfer the chiles and 1/4 cup of their liquid to a food processor and puree.
3. Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth. Add the cilantro and lime juice and pulse until the cilantro is minced. Season the salsa with salt, transfer to a bowl and serve.

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