{In The Kitchen} Hawaiian Inspired Key Lime Pie Recipe

key lime pie

by Kendra Thorton

When I visited the Hawaiian island with my husband, we had a dessert that was absolutely to die for at the Plantation House. I was so grateful I got to take the recipe home with me back to my East Coast friends and family. There is something said about an authentic treat from one of my previous travels; it really warms my home and brings my family together.

The best thing is that it is so simple to make as well! If you can’t indulge in this dessert at the Kapalua Resort, one of the top hotels in Maui, create it in your own home and get the same feel and taste!

Key Lime Pie Recipe (inspired by the chefs at The Plantation House)

Pie Crust:

Use 1 pre-made graham cracker crust in a pan from the store or make your own.

Ingredients for one 8 or 9 inch pie pan or plate:

1 1/2 cups graham cracker crumbs, ground finely

6 tablespoons butter, melted

1/3 cup sugar

Combine all ingredients in a mixing bowl and mix thoroughly. Then, place the mixture into the pie pan. Press the mixture evenly on the bottom and side surfaces of the pan. Bake in the oven at 350 degrees Fahrenheit for 10 minutes or until lightly browned. Check at 7 or 8 minutes. Let cool to room temperature for about 1 hour.

Pie Filling Ingredients:

4 egg yolks

1 can or 14 ounces of condensed milk

1/2 cup key lime juice or more to taste

Preheat the oven to 325 degrees Fahrenheit. In a mixing bowl, combine egg yolks and condensed milk. Whip until fully combined. Slowly add key lime juice. Pour mixture into pie pan on top of cooled crust. Bake for approximately 20 or 25 minutes, but check the pie at 15 or 20 minutes because the pie should not get browned and overcooked. Cool the pie on a rack for about 15 minutes and then refrigerate. The refrigeration time is best at 6 or more hours so that the pie will be completely set before serving.

Optional Topping

2 cups heavy whipping cream

2 tablespoons of powdered sugar

1 lime

In a mixing bowl, whip the cream and sugar until the whipped cream forms light peaks. Please note that whipping the cream is best done right before serving the cooled pie. Zest the lime and put in a small bowl and set aside.

Zesting the lime is a simple process of grating on the small grate setting; otherwise, thin peels about an inch or less long using a peeler will look pretty as well. The zest is mainly used for decoration, so the peeled slivers are also attractive. After topping the pie with the whipped cream, sprinkle some of the lime zest or peeled slivers across the top.

I hope you enjoy this just as much as my family and I do!

Kendra Thornton is a travel advocate, TV spokesperson, PR businesswoman, proud wife and mama of 3. She is a long-time travel expert who has been packing her bags and traveling the world since she was 3 months old! She mixes her excitement for travel by bringing the taste of authentic cuisine to her own home with some of her unique recipes.  You can follow her on Twitter at @KendraThornton.

 

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