This recipe comes from one of our most favorite customers and instagram followers @mrslubner. She dropped us an email to share with us how she’s using our vanilla.
"Here is the BEST key lime pie recipe in all the world. What I like most about it is that it is true to the original key lime pie. It’s not green as you often see in a restaurant. It’s not a pudding. It’s smooth and tangy and light. And even better is that it’s so easy to make! Hope you try it and love it like my family does!"
How are YOU using our vanilla? Send in your favorite vanilla recipe email@example.com, so we can share it with all of our vanilla lovers out there!
- 1 ½ cups graham cracker crumbs 3 tablespoons sugar
- 1 cube (1/4 lb) butter, melted.
Or try our homemade graham crackers they're delish!
- 4 large or extra large egg yolks
- 1 14 ounce can sweetened condensed milk
- 1/2 cup fresh key lime juice (approximately 12 Key limes)
- 2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish
- 1/2 cup heavy whipping cream (can use regular whipping cream)
- 3 teaspoons granulated sugar
- 1/2 teaspoon Tahitian Vodka VanillaPura extract
- Mix the ingredients and press them into a 9" pie plate.
- Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned.
- Place on a rack to cool.
- Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix.
- Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice.
- Once the juice is incorporated add the other half of the juice and the zest, continue to mix a few seconds more until blended.
- Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
- Beat whipping cream, sugar and vanilla on medium-high speed until soft peaks form.
- Serve pie with a dollop of whipped cream.
@mrslubner, This really is a delightful refreshing recipe. Easy to make and just in time for those upcoming summer celebrations.
Thanks for sharing! And keep them coming!
Recipe adapted from the GourmetSleuth.com