Creamy Key Lime Pie with Berry Topping
Pie for the 4th Folks, I meant to get this to you earlier to show you what my pie plans were fo...
Folks, I meant to get this to you earlier to show you what my pie plans were for the Fouth of July, just in case you didn't have one or needed an extra one. I just love a good key lime pie. Nothing sez summertime to me better than a tart lime or lemon dessert, perfect for cookouts and BBQ foods and this pie is just the ticket.
Luscious tart lime flavoring with a frothy, whipped cream topping that is loaded with fresh summer berries, one that screams patriotism - perfect in fact for any national holiday.
Kinda got in the spirit with watching some of the Olympic trials going on and I am so looking forward to the Summer Olympics in London. Lets go USA - Go Red, White & Blue and lets get to eating a piece or two of this fine spirited pie.
Summer Berry Key Lime Pie
1 pre-cooked graham crust or make your own using -
1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
2 tablespoons brown sugar
1/3 cup granulated sugar
Key Lime Filling:
3/4 cup key lime juice
2 -14 oz cans condensed milk
2 large whole egg yolks
3/4 cup whipping cream
1/2 cup sour cream
2 1/2 tablespoons confectioners' sugar
1/4 cup sugar
1/2 tablespoon arrowroot powder
pinch of salt
1/2 cup water
1 tablespoon light Karo syrup or honey
2 tablespoons Limoncello or Cointreau
1/2 cup fresh blueberries
1 cup sliced strawberries
Make the crust (or use a store-bought like I did for this run-through) by mixing graham crumbs, sugars and butter in a small bowl, hands work fine here. Press firmly into a 9-inch pie plate. Bake in a preheated oven 350 degree F. for about 20 minutes. Remove and allow to come to room temperature.
Lower the oven to 325 degrees F.
Using a mixer, combine the condensed milk, lime juice with the egg yolks until well blended. Pour into the cooled piecrust and bake in the oven for 25 minutes or until center is just about set. (It should still wiggle just a bit.) Remove from oven, let rest 30 minutes and refrigerate for 2 hours to cool down.
Make the whipped topping by beating the whipping cream with wire whisk until soft peaks form. Add the powdered sugar and beat until hard peaks form. Fold in the sour cream. Spoon on top of the key lime pie filling.
For the fruit topping, whisk sugar, arrowroot, salt and water in a saucepan and cook over medium low heat stirring until thickened. Stir in the Liqueur until it thickens again. Let cool or place in a bowl of ice water and stir to hasten the cool down period. Add strawberries and arrange on top of the whipped topping draining the glaze as you go. Add the blueberries and spoon over the strawberries.
Note: Arrange in a flag design, star pattern ... what ever form you desire.