Sunday, March 10, 2013

Key Lime Pie With Chantilly Cream

When WISMA came out with this delicious Key Lime Pie (my favorite dessert) it was topped with something called Chantilly cream.

Chantilly cream is a lightly whipped cream, not stiff and advancing more towards a butter.

Yes, isn’t everything French all about butter?

 Bon Appetit!

Key Lime Pie

5 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/2 cup almonds, slivered 

2 egg yolks
2 teaspoon grated lime zest
1/2 cup Key lime juice
1 14-ounce can sweetened condensed milk 

Preheat the oven to 350.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5-10 minutes.

In a medium bowl, beat 2 eggs yolks. Add condensed milk, key lime juice and zest. Blend together. 

Pour filling in crust and bake for 15 minutes. 

Refrigerate pie overnight. Before serving let set a few minutes and top with Chantilly Cream.

Chantilly Cream

2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together.