Key Lime Pie with Spiced Rum
Recipe by
Key lime pie (or regular lime pie, because let’s be honest…key limes are freaking hard to find) is one of those quintessential summer desserts. That creamy filling that makes the back of your cheek feel that oh-so-addictive tart punch. The graham cracker base that beautifully compliments the citrus. It’s a classic for a reason. But even the classics can benefit from some flavor enhancements. As with baking, there are some components that shouldn’t be altered much, and in this case that’s the filling (although a little extra rum never hurt anyone). But the crust and whipped cream are opportunities to get playful.
Make it by Feel:
Key components: A crust that’s just as good as the filling. A whipped cream that’s slightly unexpected.
Visuals: crust that packs down together well. a pie with a slight jiggle in the center once cooked. stiff peaks when whipped cream is beat.
Textures: a sandy crust that can be packed down. a creamy filling that’s on the thicker side. whipped cream that holds stiff peaks once beat.
Measure if You Wish
Ingredients
filling:
- 3/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 2, 14 oz cans of sweetened condensed milk
- 4 ounces softened cream cheese
- 4 egg yolks
- 2 Tablespoons spiced rum
- 1 teaspoon lime zest
crust:
- 12 full graham cracker sheets
- 1/2 cup roasted & salted pistachios
- 6 Tablespoons melted butter
- 2 Tablespoons granulated sugar
Whipped cream:
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Directions
- Preheat the oven to 350 degrees
- Make the crust: Combine graham crackers and pistachios in the food processer and blend until sandy. mix in the sugar and melted butter. Transfer to a pie dish and pack down and up the sides. bake for 10 minutes then remove from oven while leaving the oven on
- Make the filling: Whip the cream cheese in a mixer until well whipped, then add the sweetened condensed milk and egg yolks one by one. then add the zest and spiced rum. pour into crust.
- Bake the pie for 20-22 minutes or until the center still has a slight jiggle
- Remove the pie and let it cool completely. once cooled, cover and let it chill in the fridge for at least 2 hours before serving.
- Make the whipped cream: While the pie is cooling, add the cold cream, sugar, rum and vanilla to a mixer fitted with a whisk attachment and beat until stiff peaks form, about X mins
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