I have just returned from a wonderful trip to Chicago where I met with many Ankrsrum Team from Sweden and around the world. One of my fave treats while visiting there is always the Key Lime Pie for dessert at Foca De Chaos. With that said yesterday was International Pi (not pie) Day and St Patrick’s Day is only days away so I could not imagine a better recipe to share this week than a green pie. Easy to make and keeps well in the fridge for a few days.
Accessories: Ankarsrum Mixer with Plastic bowl, Citrus Press and Blender
Yield: One 9 inch pie
Ingredients for Crust:
- 1 1/2 cups graham crumbs (I crushed in blender
- 1/3 cup melted butter
- 2 tbsp. sugar
Ingredients for Filling:
- 1 cup fresh squeezed key lime or regular lime juice
- 2 tbsp. cornstarch
- 1 300 ml can Condensed Milk
- zest of 1 lime or 6 key limes
- 2 tbsp. whipping cream
- 2 eggs
Ingredients for Whipped Cream:
- 1 1/2 cup whipping cream
- 1/4 cup icing sugar
- bit more grated lime zest for garnish
For the crust crush crumbs in blender to make 1 1/2 cups. Place this in the plastic bowl and add the melted butter and sugar. Once well blended press this into a lightly greased pie pan and bake in 350 degree oven for about 8 minutes, do not over bake.
While this is baking grate the limes needed with a zester. Due to the wonderful design of the citrus press you can grate your lime and then still easily juice it. Juice on low with slightly warm or at least room temp limes to get the most juice out of each can substitute part with bottled lime juice concentrate) but fresh is best. In a small sauce pan whisk together the lime juice and the cornstarch them add the remaining ingredients. Bring to a boil over low heat stirring constantly until it thickens pour into the baked crust and refrigerate for at least 3 hrs to cool and set.
In the plastic bowl pour the whipping cream and add the icing sugar. Whip till thickened with the multi whisks, please note this is one of the rare occasions you will use the balloon whisks as these are meant for liquid batters only. Watch closely as this is where the power of the Ankarsrum can cause you to have butter instead of cream if not nearby to oversee the progress. Top the cooled pie with a dollop of cream and garnish with the reserved lime zest.Enjoy this pie, Key Lime Pie is one of my favorites and I believe this recipe is as good as anything I have had in a restaurant. This is also really good if topped with Meringue instead of Whipped Cream for a lighter version.