Homemade Graham Crackers rolled out ⅛ inch before baking, cut into small circles and baked for 10-12 minutes
from 2 key limes (or limes)
freshly squeezed key lime juice (or limes)
green food coloringIn a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until light and fluffy, about 1 minute. Add 2 cups of the powdered sugar and beat for 2 to 3 minutes until fluffy. Add lime zest, lime juice and remaining powdered sugar. Beat for another 1-2 minutes, scraping down the bowl as needed. If desired, add a little green food coloring.
the key lime pie creme to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the graham crackers, and top with the remaining graham crackers, pressing down until the filling reaches the edges.
or chill in the fridge for a firmer creme filling.
When keylime custard is cooled completely, add a few drops green food coloring and mix it well. In medium sauce pan stir together sugar and corn starch, stir in keylime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours
KeyLimePie is one of those regional classics- obviously originating in Key West, Florida. Using any other lime juice does not bring the same flavor or result, and this pie is not intended to be "green" either, but almost a butter yellow color
I think that homemade KeyLimePie must be one of the world’s best kept secrets. Mascarpone’s creaminess mellows the astringency of the lime and the topping holds its shape better than the traditional whipped cream