Next Level Key Lime Pie Recipes

Steps:

• To make the pastry, tip the flour, almonds, ginger, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs, then add the egg yolks and pulse until the pastry comes together. Tip out onto a work surface and knead into a ball. Roll it out on a lightly floured surface until it's the right size to line a deep 25cm tart tin with a slight overhang. If the pastry cracks, use the trimmings to patch it up. Chill the tart in the fridge for at least 30 mins or, if there's room, in the freezer.
• Heat the oven to 180C/160C fan/gas 4. Prod the base of the tart with a fork, then line with foil and fill with baking beans, rice or dried beans. Bake for 10 mins, then take out of the oven, discard the foil, and bake for another 20 mins until biscuit brown.
• While the tart case is baking, make the filling. Whisk the condensed milk with the egg yolks, icing sugar and lime zest, then pour in the juice gradually until completely mixed. When the tart case is ready, remove from the oven and lower the temperature to 160C/140C fan/gas 3. Trim away the overhanging pastry, pour in the filling and bake for 25-30 mins until just set with a very slight wobble. Leave to cool completely in the tin and chill for at least 1 hr. Will keep chilled for up to two days.
• To serve, make the topping by whisking the double cream with the light brown sugar, vanilla and a pinch of sea salt until it holds its shape, then fold through the soured cream until completely combined. Release the tart from its tin and spoon billows of the cream neatly on top of the tart. Finish with a sprinkling of pared lime zest, then serve in slices.

Steps:

• For the crust: Pulse the flour, pecans, shortening and butter in a food processor until it looks like coarse cornmeal. Then with the processor running, drizzle in the cold vodka 1 tablespoon at a time until it forms into a ball. Take it out and divide in half. Place on a piece of plastic wrap and pat each piece into a disk. Wrap and place in the fridge for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Roll out 1 piece of pie crust on a lightly floured surface slightly larger than your pie tin. (Reserve the other half for another use.) Place into the tin, trim the edges and crimp the edges decoratively. Place a piece of parchment inside the pie shell, fill with pie weights or dried beans and bake for 30 minutes. Remove the pie weights and continue to bake until the pie crust is golden brown, another 10 minutes. Remove from the oven and allow the crust to cool completely.
• For the filling: Combine the sweetened condensed milk, lime juice, sour cream, egg yolks and lime zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes. Scrape the filling into your cooled pie crust.
• Bake until the filling only wiggles a bit in the center when you gently shake the pan back and forth, 15 to 20 minutes. Don't allow the pie to brown.
• Cool the pie on your counter for at least 15 minutes, then place in the freezer for an hour.
• For the whipped cream: Put the cream cheese, powdered sugar, tequila and vanilla in the bowl of a stand mixer fitted with the whip attachment. Whip on high speed until creamy and smooth. Scrape down the mixing bowl. Add the cream and start on low speed to incorporate, and then turn to high speed and whip until stiff peaks form.
• Scrape the whipped cream into a pastry bag fitted with a decorative tip and decorate your chilled pie. Garnish with a sprinkle of fresh lime zest over top.

Steps:

• Preheat oven to 325 degrees F.
• To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
• To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
• To serve, slice the pie and serve with whipped cream or serve plain.