Eco Farms

Grower-Shipper-Packer

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Key Lime Pie

Ingredients for Crust 

Non-stick cooking spray 

Food processor 

Pie tin 9 inches in diameter and 1-1/4 inches deep 

Pie weight 

1 cup flour 

2 cups graham crackers ground finely in food processor 

½ cup brown sugar 

½ tsp. salt 

2 sticks of butter (aka 1 cup) chilled 

1 egg yolk 


½ tsp. vanilla


For Filling 

6 egg yolks 

2 eggs 

 1 ½ cups condensed milk 

1 ½ tablespoons coconut milk 

1/8 tsp. salt 

1 ½ tablespoons lime zest from Eco Farms Organic Limes 

2/3 cup juice freshly squeezed from Eco Farms Organic Limes 

1/3 cup key lime juice (fresh or bottled) 


Ingredients for Whipped Topping 

2/3 cup heavy whipping cream 

2 tablespoons sugar 


Directions: 

For Crust:

After finely grounding the graham crackers in a food processor, combine the flour, ground grahams, salt and brown sugar. Blend together in a food processor.Then add chilled butter, once the crust begins to form add the yolk and vanilla. 

Process just until everything is mixed together into a ball. Take out the dough and flatten. Roll it out with wax paper on both sides to keep the dough from sticking. Roll out thinly. 

Spray tin with non-stick cooking spray and lay the dough out inside the pan. Chill the crust for a minimum of 1 hour. Spray one side of a wax paper sheet and place against the pie crust. And place pie weight inside. Bake at 350 degrees Fahrenheit for 25-30 minutes. 


Directions for Filling:

In a large bowl combine all ingredients and whisk until fully combined, refrigerate until ready to use. Fill pie crust with filling and bake at 350 degrees for 15-20 minutes; or until the filling is set. It should be able to jiggle slightly, but not too much. 

Allow the pie to cool and then chill in refrigerator.


Whipped Cream Instructions:

Beat the heavy cream on high speed until it thickens; slowly add the sugar and continue to beat until it holds stiff peaks. Once chilled place on top of the pie. 

 Optional:Brown tips of whipped cream with butane torch.