Key Lime Pie VII
I never made Key Lime Pie before, and I swept the prizes at a pie bake off contest at work with this pie. I had several changes though.
I made the crust with 1/2 c roasted macadamia nuts, 4 T coconut oil, and 1 packet of crushed graham crackers: press into pan and bake 10 min.
For the filling, I used about twice as much zest.
For the topping, I used Emeril's recipe- mix 2 T powdered sugar into 1 c sour cream, and spread it on top after the pie has been chilled for about 2 hours in the fridge. In the morning a put a ring of zest around the outside of the pie, made an overlapping circle of lime slices, and put a few raspberries in the middle.
It was amazing, there was none left, and people were asking for the recipe! I will definitely make again!
1 user found this review helpful
Jul. 27, 2013