Key Lime Pie with a Twist
This key lime pie is delicious. Instead of the traditional graham cracker crust, it is made from our Naked Vanilla cake baked twice.
Servings 0
Ingredients
- 3 egg yolks
- 2 Tbs key lime zest
- 2/3 cup key lime juice
- 1 can sweet and condensed milk
- 8 Tbsp butter melted
- 2 cups Outraegous Naked Vanilla Cake crumbs
Instructions
Crust
- Preheat oven to 250 degrees.
- Slice 1/2 in slices of Outrageous Baking Naked Vanilla cake. Lay it on a baking sheet, and bake for about 2 hours, or until crunchy.
- Turn the oven up to 350 degrees now.
- Once cooled, put pieces into a food processor or blender. Pulse until they are fine crumbs. You will need 2 cups total.
- Add the melted butter to the food processor and pulse until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
Filling
- In a stand p mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high until fluffy. About 3 minutes.
- Slowly add sweet and condensed milk and continue to beat on medium until thickened, about 3 minutes.
- Reduce the speed to low and add the lime juice slowly. Mix until just combined. Do not over mix.
- Pour the filling into the crust and place the pie pan on a cookie sheet. Bake for 15 minutes.
- Remove from the oven and cool on a wire rack for 30 minutes.
- Refrigerate for 1 to 2 hours before serving.
- Serve with whipped cream on top, and enjoy 🙂
