Key lime pie is a staple in southern Florida and especially in the Keys. When I first visited Key West I OD’d on everything key lime from fudge to cakes, shakes and more.
Serves 4-6
2 cups/241g pecans (substitute any non-salted nut you prefer)
2-3 tablespoons/29-43g melted unsalted butter or nondairy equivalents
1-2 tablespoons brown sugar (more or less depending on your sweet tooth)
2- 8 ounce/225g package of softened cream cheese
1- 14 ounce/435ml/400g can sweetened condensed milk
1/2 cup/125ml key lime juice (substitute regular lime juice)
1 teaspoon/5ml vanilla
zest of one lime
juice of 1 lime or 1/2 tablespoon/7ml key lime juice
1 cup/250ml whipping cream, whipped
Place the nuts in the food processor and run until the nuts are finely ground. With the blade running add the sugar then the melted butter or margarine. If making individual pies, divide the nut mixture evenly. Press into ramekins or custard cups.
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If using a 9 inch/23 x 4cm pie plate, dump the nut mixture in and press firmly on bottom and sides. Place in the refrigerator for 20-30 minutes or the freezer for 10-15 until the “crust” has hardened.
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While the crust in setting up place the softened cream cheese in the bowl of a food processor fitted with the metal blade. Process the cheese for 1-2 minutes. The cheese will be light and airy. Add the sweetened condensed milk. Process for another minute until smooth and creamy. Add the key lime juice and vanilla. Process for another 20-30 second’s. Pour the key lime pie mixture into the firmed shells.
Place in refrigerator for at least 3-4 hours or 20-30 minutes in the freezer (longer if you want them partially frozen). Whip the cream with lime juice and spread on top of the pie. Add the zest of a lime for garnish.
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