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Key Lime Pie with a Twist
This key lime pie is delicious. Instead of the traditional graham cracker crust, it is made from our Naked Vanilla cake baked twice.
Course
Dessert
Prep Time
15
minutes
minutes
Cook Time
23
minutes
minutes
Crumbs for crust
1
hour
hour
Total Time
1
hour
hour
38
minutes
minutes
Ingredients
3
egg yolks
2
Tbs
key lime zest
2/3
cup
key lime juice
1
can
sweet and condensed milk
8
Tbsp
butter
melted
2
cups
Outraegous Naked Vanilla Cake crumbs
Instructions
Crust
Preheat oven to 250 degrees.
Slice 1/2 in slices of Outrageous Baking Naked Vanilla cake. Lay it on a baking sheet, and bake for about 2 hours, or until crunchy.
Turn the oven up to 350 degrees now.
Once cooled, put pieces into a food processor or blender. Pulse until they are fine crumbs. You will need 2 cups total.
Add the melted butter to the food processor and pulse until the crumbs are evenly coated.
Press the mixture into the bottom and up the sides of a 9-inch pie pan.
Filling
In a stand p mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high until fluffy. About 3 minutes.
Slowly add sweet and condensed milk and continue to beat on medium until thickened, about 3 minutes.
Reduce the speed to low and add the lime juice slowly. Mix until just combined. Do not over mix.
Pour the filling into the crust and place the pie pan on a cookie sheet. Bake for 15 minutes.
Remove from the oven and cool on a wire rack for 30 minutes.
Refrigerate for 1 to 2 hours before serving.
Serve with whipped cream on top, and enjoy :)