Amaretto Twisted Key Lime Pie

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I have been a fan of key lime pie since I first had it at the Blond Giraffe while visiting Key West, Florida about 15 years ago.  The Blond Giraffe moved out of Key West some years ago which made me sad, but they have moved back to Florida.  You can also order the pies online – or, you can make your own!

A few years ago I took to trying my hand at making my own version of key lime pie.  I sought out key limes – tiny little buggers – and juiced them.  I found a recipe and tweaked it (of course).  I  had pretty good success and have made it several times,  I found a place (thank you Amazon) to order real key lime juice so I don’t have to squeeze a bazillion key limes to get the juice I need to make a pie.  Another huge bonus with ordering the juice is that I can make key lime pies anytime I want – not just when I happen to be able to find them in the store.  For key lime pie, you must use key limes – other types of limes won’t yield the same result.  It may be a lovely pie, but it will taste completely different.

This Easter I decided I wanted to make key lime pie to bring to a family picnic.  It seemed like a nice springtime dessert; however, I wanted to give it a little twist.  I like to play with recipes anytime I get the chance.  The resulting pie was a hit.  Give it a try sometime and see what you think.

(If you would like to try the original recipe I posted for key lime pie, you can find it here.  You will notice that they are just a little different, but the differences does change things up a little.  This pie is slightly sweeter (but still tart) and richer.  The amaretto and almond cookies provide a hint of almond flavor.)

Amaretto Twisted Key Lime Pie
Recipe makes 2 standard pies (one for you and one to share!)

For the crust:
15 Trader Joes’s almond windmill cookies
20 Trader Joe’s old-fashioned cinnamon Graham’s
1 stick of butter
4 Tbsp sugar or Splenda sugar blend
3 Tbsp amaretto (optional)

For the filling;
2 cans sweetened condensed milk
8 large egg yolks
1 1/2 cups key lime juice
2 tsp vanilla
4 Tbsp amaretto (optional)
Pinch of salt
Whipped cream

Pulse cookies and graham crackers into crumbs. Melt butter. Mix sugar with crumbs and amaretto.  Add butter until crumbs are moist and will hold together. Be careful not to get it too wet. You may not need all of the butter. Press crumbs into 2 standard pie plates that have been sprayed with cooking spray. Bake at 325 for 12-15 minutes until golden. Let cool.

Combine the filling ingredients and whisk until combined. Divide between the two pie crusts. Bake at 325 until just set, 15-20 minutes. Let cool completely and serve with whipped cream (or you can top with merengue if that is how you roll).

This pie is a pale yellow color and the crust is buttery and crunchy.  Be careful not to get the crust overly thick – it will be delicious but quite hard to cut if you do.  I think this would also be good with coconut rum in place of the amaretto – maybe I will try that next.  Don’t be afraid to play with your food.

Find Your Om Balance – Terri