Our US Open watching party for Father's Day is a little sweeter with these homemade Key Lime Pies. Peanuts & Golf would like to wish all the dads out there a happy Father's Day!
#fathersday #usopen #usopen2016 #oakmont #keylimepie #usga ##golf #peanutsandgolf #clubshop
Key Lime Pie with Homemade Graham Cracker Crust and Whipped Cream
- 14 ounces sweetened condensed milk
- 3 egg yolks (egg white separated)
- Lime zest of 1-2 limes
- 1/3 cup lime juice
Mix together the condensed milk, egg yolks, lime juice and a teaspoon of fresh lime zest. Blend ingredients well. Next pour the filling into pie crust and bake at 350º for 12 minutes or until it is firm. Let it rest for a few minutes before refrigerating. The pie can be refrigerated for a few hours or overnight. It's wonderful served with homemade whipped topping. Garnish with lime slices and fresh zest sprinkled on top.
1 cup of heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract or pure vanilla
Use very cold cream. Beat the sugar vanilla and cream with a stand mixer or hand mixer on medium speed consistently for about 10 minutes or until the cream is firm and forms stiff peaks when you lift the mixer up. Cover and store in the refrigerator until ready to serve.
Key Lime Pie Cheesecake with Chocolate Cookie Crust
1 package cookies -filling separated
1/3 cup sugar
1 stick butter
Follow the above directions for making pie crust
16 ounces cream cheese softened
14 ounce can sweetened condensed milk
1/4 cup sugar
1/3 cup lime juice
2 teaspoons lime zest
Mix together milk and cream cheese. Add in sugar, lime zest and lime juice. Pour filling into crust. Refrigerate at least 8 hours. Serve cold with homemade whipped cream and garnish with limes and lime zest.