Southern Exposure Key Lime Pie

 

Bruce Monette of Niwot, Colorado, is a professional chef who has been baking pies for years. He sold this pie at two of his restaurants—Southern Exposure and the Calypso Grill—and now offers it to shoppers at the Boulder County Farmers Market. It took First Place honors in the Retail Cream Pie Category at the National Pie Championships.

 

1/2 cup real Key lime juice (bottled or fresh)
5 large egg yolks
1 can sweetened condensed milk
1 graham cracker crust
1 cup heavy whipping cream, chilled
   (preferably not ultra-pasteurized)
1/4 cup sugar
1 teaspoon double-strength true vanilla extract
Fresh lime zest

 

Mix lime juice, egg yolks and condensed milk with a wire whisk. Pour into pie shell. Bake for 10 minutes in a pre-heated 350 degree oven. Cool to room temperature. Chill in refrigerator.

To make whipped cream, whip cream with sugar and vanilla.

Garnish chilled pie with whipped cream and lime zest. Refrigerate pie until serving. These pies also freeze quite well. Thaw at room temperature for 1 to 2 hours.

 

Pie Tips:

Pie Pointers
Mixing and Handling Simple Pastry Dough
Pie Advice
As American as Apple Pie: A Short Pie History

 

Pie Recipes:

Angel Pie
Apple and Berry Pie with Oat Streusel Topping
Award-Winning Apple Pie
Boston Cream Pie
Black Bottom Banana Cream Pie
Blueberry Pie
Chocolate Pecan Pie
Lucky Lemon Cream Pie
Macademia Nut Pie
Meatless Mince Pie
Prize Pecan Pie
Pumpkin Pie Tarts
Shoo Fly Pies (multiple recipes)
Southern Exposure Key Lime Pie

 

Kate's Global Kitchen for November, 2000:

11/04/00     My, My American Pie: Pie-Making Pointers
11/11/00     Stuffing Tips and Free-Form Techniques
11/18/00     Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00     Turkey + 3 Ingredients = Luscious Leftovers

Holiday Special: Thanksgiving Headquarters: A to Z

 

Copyright © 2000, Kate Heyhoe. All rights reserved.

 

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This page created November 2000. Modified November 2006.

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