Clay’s Key Lime Cream Pie
Submitted by Pen1954 on June 27, 2012 at 3:09 pm

DESCRIPTION
Big, Tangy, Key Lime Sugar Pie

SUMMARY
Yield 12 Servings File under Cream Pies, Key Lime Pie, Lime Pies

INGREDIENTS
Crust:

1 - 10 to 14 ounce box of lemon or vanilla wafer cookies
1/2 to 3/4 Cup of Macadamia nuts
4 Tablespoons of Key Lime Sugar
1/2 cup of Shredded Coconut
8 Tablespoons of melted butter

Key Lime Cream Filling:

**1 1/2 Cups of Key Lime Sugar**

6 - egg yolks
3 - Tablespoons of Key Lime Sugar
2 - 14 ounce cans of sweetened condensed milk
1 - Cup of fresh Key lime Juice
8 - drops of Key Lime Oil or Key lime essence ( I use Kermit's of Key West Florida, Key lime Oil - They have real cold pressed Key Lime Oil)
1 Cup of Sour Cream
1 Pint of cream
2 Tablespoons of Key Lime Sugar
3 Tablespoons of powdered sugar
1 tsp of Key Lime Juice
Key Limes for garnish

INSTRUCTIONS
This recipe is double portion sized for a large deep dish pie plate. You could cut the recipe in half or make two small pies. You must first get real Key Limes - Concentrated Key Lime Juice from the bottle does not have the same flavor as fresh because it has been cooked. Commercial Key Lime Pie makers who distribute Key Lime Pies thoughout the country many do not cook their pies because they say that cooking changes the flavor of the pie? So I would assume that no uncooked eggs have been added or they added sterlized powdered eggs to the mix? Also if you do use bottled Key Lime Juice you will only need half the amount as per recipe. You will need to get at least 30 Key Limes to make 1 cup of Juice. First Step: Food Processor - pour 1 1/2 cups of sugar into processor, wash Key limes, dry and zest 26 of the Key Limes into sugar. Incorporate zest into processor to make Key Lime sugar. The sugar will take on a nice Key Lime flavor and the zest is pulverized into the sugar. You may also add Key Lime Oil or Key Lime essence to this if you have it. This is probably the hardest part of making the pie but this added step enhances the flavor and is well worth the effort.

Making the Crust:

Pour 1 box of lemon wafer or vanilla wafer cookes into the food processor, blend until a nice course texture. (You may want to add a few drops of lime oil or essence if you are using vanilla wafers) Take out wafer crumbs and place into a large bowl. Add 1/2 to 3/4 cups of macadamia nuts into food processor, add 4 Tablespoons of Key Lime Sugar to Macacamia Nuts and blend until a nice fine course texture. Take out nuts and add to bowl. Mix in 8 Tablespoons of melted butter and 1/4 cup of coconut. Mix together and press into pie plate. Once formed - sprinkle the rest of the coconut on the bottom of the plate and place into oven at 300 degrees for 10-15 minutes. Take out and cool.

Filling:

In a bowl beat 6 egg yolks with 3 tablespoons of Key Lime Sugar until light and fluffy then start adding the two cans of sweetened condensed milk. Continue to beat until light and fluffy. Add the 1 cup of Key Lime Juice into mixture beat in until smooth. **This is where my recipe is different from most. I then add my filling into a double-boiler and heat mixture up until it reaches 180 degrees to make sure eggs are cooked. Allow mixture to cool. Once mixture is cooled beat in 1 cup of sour cream. Pour into pie plate and allow to set - usually overnight.

Cream Topping:

With a wisk, beat in 2 tablespoons of Key Lime Sugar, 3 tablespoons of powdered sugar with a teaspoon of key lime juice. Beat until desired - I like soft peaked. Layer over Pie or pipe around edges and garnish with half slices of Key Limes. Enjoy!!

***For a changed look in Key Lime Pie, try a layered look! Add 1/2 cup of Key Lime Juice, 1/2 cup of water, 1/2 cup of Key Lime Sugar from recipe, add cornstarch or I like to use non-flavored gelatin such as Knox to the mixture. Heat mixture and allow to set seimsoft. Pore over Key Lime Pie filling and allow to set. Mix 12 ounces of cream cheese to 1/2 cup of sugar or to your taste. Mix until fluffy, spread over semisoft Key Lime Jell. Spread cream topping as per recipe. You now have a layered Key Lime Cream Pie!!! I do not use artifical colors or dyes to the Key Lime Pie since true Key Lime is not green but has it's own true color. This recipe also works well with lemon and wild blueberry jell or huckleberry jell layered cream pie.