Mile High Key Lime Pie
Recipe by Catherine Pla
Serves 8-10
Mile High Key Lime Pie
Crust
2 c vanilla wafer crumbs
8 T unsalted butter, melted
Filling
3 14-oz cans sweetened condensed milk
5 egg yolks
16 oz sour cream
1 c key lime juice (Aunt Nellie’s) or regular lime juice
1⁄2 c lemon juice (or lime)
1⁄2 t kosher salt
1 t vanilla bean paste or extract
Whipped Cream
2 c heavy cream, cold
3 T confectioners’ sugar
1 t vanilla extract
Preheat oven to 350 degrees.
Mix vanilla wafer crumbs and melted butter in a medium bowl. Press onto the bottom and sides of a 9” spring form pan.
Combine all filling ingredients in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth.
Pour filling mixture into the prepared crust and bake for 45-50 minutes until the filling is set but still jiggles a bit in the center. Remove pan from the oven and cool completely on a wire rack.
Refrigerate uncovered at least 4 hours or overnight.
When ready to serve, whip cream with sugar and vanilla until soft peaks form. Spread (or pipe) the whipped cream on top of the pie. Garnish with lime zest.