Phoenicians Key Lime Pie Recipes

PHOENICIAN'S KEY LIME PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
• Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
• While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
• Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

KEY LIME PIE WHOOPIE PIES

Steps:

• For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
• Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
• Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
• For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
• Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.

THE ULTIMATE KEY LIME PIE

Steps:

• Make the graham cracker and cereal crust:
• Arrange a rack in the middle of the oven and preheat to 350°F.
• Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
• In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
• Make the filling:
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute. Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes. Add the ice cream and beat until smooth then add the lime juice and beat until combined. Pour the filling into the pie shell and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour. DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.
• Garnish and serve:
• Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
• In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.