Yield: (1) 9” Pie
Graham Cracker Crust Ingredients:
1 cup Graham Cracker Crumbs
1½ Tbsp. All Purpose Flour
1 Tbsp. Granulated Sugar
1/2 stick Unsalted Butter, melted
Key Lime Custard Ingredients:
(3) 14 oz. cans Sweetened Condensed Milk
13 each Egg Yolks
8 oz. Key Lime Juice (Available in supermarkets or specialty kitchen stores)
Key Lime Whipped Cream Ingredients:
2½ cups Heavy Cream
1/2 cup Granulated Sugar
5 each Zest of Key Lime, finely grated
Graham Cracker Crust Procedure:
Combine first 3 ingredients in mixer using paddle on lowest speed. Add butter in a steady stream until mixed evenly.
Key Lime Custard Procedure:
Mix all 3 ingredients in mixer with paddle attachment; set aside and refrigerate.
Key Lime Whipped Cream Procedure:
Place all ingredients in bowl and whip until stiff peaks form.
Set aside in refrigerator.
Assembly:
Make shell in fluted 9” pie mold (with removable base), by pressing graham cracker crust mix in sides of mold until it is evenly applied throughout mold. Pour key lime custard mix in shell until it reaches the top of the sides. Bake at 200°F until custard is set, or approximately 30 minutes, then refrigerate for 2 hours. Cool and unmold the pie. Place key lime whipped cream on top to form a big dome. Spread evenly with a spatula and refrigerate until served.
Recipe Author: Ritz-Carlton Hotel
Original Photograph By: Ritz-Carlton Hotel
Photograph Retouched By: Recipe Spy
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf