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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Key Lime Pie with Vanilla Bean Whipped Cream Recipe

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This recipe for Key Lime Pie with Vanilla Bean Whipped Cream is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
zest of 2 limes
1/2 cup key lime juice (Nellie & Joe's or Key West lime juice)
1 pre-baked graham cracker crust
Directions:
Directions:
Simmer sweetened condensed milk (3 hours). Beat yolks in a large bowl until thick. Add sweetened condensed milk, combining well.

Turn mixer to low and mix in half of the lime juice. Once the juice is in, mix in the other half and the zest.

Pour mixture into pie shell and smooth with large offset spatula.

Bake at 325º for 12-15 minutes until barley set.

Cool completely and serve with whipped cream.
 

Vanilla Bean Whipped Cream
Ingredients:  
Ingredients:  
1 1/2 cup heavy cream
1/4 - 1/2 cup powdered sugar
1 1/2 tsp. vanilla paste
Directions:
Directions:
Add the sugar and vanilla paste to the heavy cream. Whisk in a cold bowl until the cream starts to thicken. Stop just before it becomes fully whipped. It should be slightly thickened but not stiff. Pour it into cream pitchers and place in the refrigerator until needed.
Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:

 

 

 

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