Key Lime Cloud Pie

By Lady Butterfly

Ingredients

• CRUST
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• PIE
• 4 egg yolks
• 3 eggs
• 1/2 cup unsalted butter, cut up
• 1/2 cup plus 2 teaspoons sugar, divided
• 1/3 cup Key lime juice
• 1 tablespoon plus 1 teaspoon grated lime peel, divided
• 2 1/4 cups heavy whipping cream, divided

Details

Servings 8

Preparation

Step 1

1. Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.

2. Whisk egg yolks and eggs in medium bowl.

3. Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.

4. Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and temperature reaches 165°F. to 170°F., whisking constantly.

5. Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.

6. Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.

7. Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator.



PER SERVING: 590 calories, 50.5 g total fat (30 g saturated fat), 6 g protein, 31.5 g carbohydrate, 325 mg cholesterol, 190 mg sodium, .5 g fiber