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DEL.ICIO.USKey Lime Pie - from Ray's on the River
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From the menu of . . . Ray's on the River
6700 Powers Ferry Road, Atlanta
770-955-1187
Q: My family recently ate at Ray's on the River for dinner. We loved the Key lime pie; it was quite unusual with a nutty crust. Can you help?
- Patricia Cross, Duluth
A: Chef Gregg McCarthy lets us in on his secret for his version of this classic pie. Macadamia nuts and toasted coconut give this crust wonderful flavor and texture and the Key lime chiffon filling is light and airy.
Hands on time: 40 minutes Total time: 55 minutes Serves: 10
Ingredients:
-
FOR THE CRUST:
1 cup whole macadamia nuts, lightly toasted
1 1/2 cup graham cracker crumbs
2 tablespoons granulated sugar
1/2 cup sweetened flaked coconut, toasted
Pinch salt
4 tablespoons ( 1/2 stick) butter, melted
FOR THE FILLING:
2 tablespoons, plus 1/2 cup Key lime juice, divided
1 1/2 teaspoons powdered gelatin
6 ounces (just under 1 cup) granulated sugar
16 ounces sweetened condensed milk
12 ounces heavy whipping cream
Lime slices and fresh raspberries for garnish (optional)
Instructions:
To make the crust: Preheat oven to 325 degrees. In a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. In a bowl, combine the nut mixture, sugar, coconut and salt. Add the melted butter and mix well. Press into a 10-inch pie pan. Bake for 10 to 15 minutes, or until lightly brown. Remove and cool to room temperature.
To make the filling: In a small bowl, place 2 tablespoons of Key lime juice and gelatin, stir and set aside to let the gelatin soften. In a small saucepan on medium heat, add 1/2 cup Key lime juice and sugar. Bring the mixture to a light simmer, stirring well, until the sugar dissolves. Remove from the heat and add the gelatin mixture and mix well. Mix in the condensed milk, transfer to a bowl and cool in the refrigerator. In an electric mixer, whip the cream to stiff peaks. Gently fold the whipped cream into the Key lime mix until combined. Fill the crust with the Key lime mix, cover lightly and place in the freezer. Freeze overnight. Remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. Garnish with a slice of lime and fresh raspberries.
To make the filling: In a small bowl, place 2 tablespoons of Key lime juice and gelatin, stir and set aside to let the gelatin soften. In a small saucepan on medium heat, add 1/2 cup Key lime juice and sugar. Bring the mixture to a light simmer, stirring well, until the sugar dissolves. Remove from the heat and add the gelatin mixture and mix well. Mix in the condensed milk, transfer to a bowl and cool in the refrigerator. In an electric mixer, whip the cream to stiff peaks. Gently fold the whipped cream into the Key lime mix until combined. Fill the crust with the Key lime mix, cover lightly and place in the freezer. Freeze overnight. Remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. Garnish with a slice of lime and fresh raspberries.
Notes:
Key limes are smaller, more yellow and milder than the Persian limes found in most markets. Look for them at the DeKalb Farmers Market and other farmers markets.
Nutrition:
Per serving: 552 calories (percent of calories from fat, 55), 7 grams protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.
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Recipes from: Ray's On The River