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Key LimeRock Pie
From the LimeRock Inn
Rockland, Maine
Crust Ingredients:
1 cup ground vanilla wafers
¼ cup ground granola (plain)
5 tablespoons butter (melted)
Preheat oven to 350 degrees. In a mixing bowl blend
together dry ingredients. Pour melted butter over
mixture. Using a wooden spoon, gently mix ingredients
until wet.
Lightly spray non-stick coating inside a 9 inch pie pan.
Pour crust mixture into pan and press mixture along the
sides of the pan using a fork. Then press remaining
mixture evenly on the bottom of the pan to form a crust.
Bake for 5 minutes and set aside to cool.
Filling Ingredients:
3 egg yolks
1 teaspoon key lime zest
14 ounce can sweetened condensed milk
½ cup key lime juice (fresh if possible)
Using an electric mixer at full speed beat egg yolks and
zest for 5 minutes or until mixture has a shiny luster.
Slowly pour condensed milk into the mixture and beat
for another 3 minutes or until thickened. Reduce
mixture to low and add juice just enough to combine.
Pour the filling into the cooled pie crust and bake for 12
minutes or until the filling is completely set.
Serving tips: After pie has cooled to room temperature,
refrigerate for an hour and serve chilled with crème
fraiche or whipped cream and garnish as desired.
From the LimeRock Inn
Rockland, Maine
Crust Ingredients:
1 cup ground vanilla wafers
¼ cup ground granola (plain)
5 tablespoons butter (melted)
Preheat oven to 350 degrees. In a mixing bowl blend
together dry ingredients. Pour melted butter over
mixture. Using a wooden spoon, gently mix ingredients
until wet.
Lightly spray non-stick coating inside a 9 inch pie pan.
Pour crust mixture into pan and press mixture along the
sides of the pan using a fork. Then press remaining
mixture evenly on the bottom of the pan to form a crust.
Bake for 5 minutes and set aside to cool.
Filling Ingredients:
3 egg yolks
1 teaspoon key lime zest
14 ounce can sweetened condensed milk
½ cup key lime juice (fresh if possible)
Using an electric mixer at full speed beat egg yolks and
zest for 5 minutes or until mixture has a shiny luster.
Slowly pour condensed milk into the mixture and beat
for another 3 minutes or until thickened. Reduce
mixture to low and add juice just enough to combine.
Pour the filling into the cooled pie crust and bake for 12
minutes or until the filling is completely set.
Serving tips: After pie has cooled to room temperature,
refrigerate for an hour and serve chilled with crème
fraiche or whipped cream and garnish as desired.
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