Key Limes are known for their unique taste, hence why regular limes don't work as well...
Key limes are sweet, and yet sour. Regular limes are just sour.
However, if you want an easy Key Lime recipe, here you go...
Key Lime Pie with a Sweet Mango Sauce or a Sweet Rasberry Sauce
Pie
4 Large egg yolks
2 cups sweetened condensed milk
2/3 cup key lime juice (fresh squeezed is best if you can find key limes, but any lime juice will work. Key lime juice has a distinct taste, so if you can find it, it really makes a difference)
Crust12 full-size cinnamon graham crackers
6 tablespoons unsalted butter
Mango Sauce
2 11.5 bottles or cans of mango juice
Raspberry Sauce
1.5 cups of water
0.5 cups granulated sugar
2 cups of frozen (or fresh) raspberries
Presentation
Whipped Cream (Whipping Cream, vanilla extract and Powdered Sugar, or you can get the bottled stuff)
Thin half slice of a lime, 1 per slice
Directions
1) Break up the crackers by hand into a food processor and blitz until they are small crumbs. If you don't have a food processor, you can use a plastic bag and a rolling pin. Put the crumbled crackers into the plastic bag and carefully crush with the rolling pin.
2) Melt the butter in a small saucepan. Then add this to the graham crackers in a bowl and combine until the crumbs begin to stick to each other. If the mixture is still "sandy" in texture, add more melted butter a tablespoon at a time.
3) Form this crust into a 9-inch pie pan (prefer to use a glass pan for this, but not required). Then bake at 375 degrees F for about 8 - 10 minutes, until the crust firms up and is fragrant.
4) Set the crust aside and start working on the filling. Lower the baking temp to 325 F.
5) Using an electronic mixer on medium speed combine the condensed milk, egg yolks, and lime juice. Mix until well combined. Try to avoid bubbling. Pour filling into crust and bake for 20 minutes, or until the filling jiggles slightly when the pan is shaken.
6) Cover the pie and chill in the fridge for 2 - 3 hours before serving. The filling will firm up.
To make the Mango Sauce
1) In a medium saucepan bring the two cans of mango juice to a boil over medium heat. Reduce the heat to medium low and simmer for 30 minutes or until the sauce thickens. Cool the sauce in the fridge for 30 minutes to an hour.
To make the Raspberry Sauce
1) Combine the water and frozen raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat to medium low and simmer for 10 minutes or so.
2) Use a potato masher or large spoon to mash the raspberries as they boil. Strain the seeds from the mixture (optional). If you strain the seeds, then be sure to add the water back in with the raspberries before moving on.
3) Add the sugar and bring mixture back to a boil. Then reduce heat and simmer covered for 15 - 20 minutes, or until the sauce thickens. Cover and cool the sauce.
To make Whipped Cream
1) Combine 1 cup of heavy whipping cream with 1 tablespoon of confectioners (powedered) sugar and 2 teaspoons vanilla extract
2) Blend with a hand mixer until peaks form. You can tell when peaks form by turning the mixer upside down and you should see...well...peaks on the beaters.
Serving
Put the sauce you want into a refillable squeeze bottle or use a spoon to drizzle over the plate (get fancy with it!) You'll want about a tablespoon to two tablespoons of sauce.
Place the pie slice on that. Top with a dollop of whipped cream, then take your thin half lime slice and twist it, and embed it in the whipped cream.
I've got more, but these are some of my favorites. Things I make at least once a month. Hope ya'll enjoy!
MG.OMG.OMG.The light flan with a perfect base then that biting lime hits you.Hmmmm.Yummy. So if you were to recommend a sweet at WDW,what would it be.?
