Key Lime Pie

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“Pie makes everybody happy”

Squeezing the last bits of summer out with this key lime pie – kinda literally. The only key limes I could find were so tiny I had to squeeze a ton of them to get my key lime juice! But it was totally worth it! This pie is perfect part tart and sweet – you won’t regret making it this weekend!

Crust

2.5 cups graham cracker crumbs

1/4 cup brown sugar

1/2 cup melted butter

Preheat oven to 350F. Chop graham crackers in food processor until you get smooth crumbs. Add the brown sugar and continue to process for about 30 seconds, or until the mixture is smooth. Pour this mix into a large bowl and add melted butter and mix. Use a spoon to press this crust into a 9-9.5 inch pie pan. Bake for 10 minutes. Remove from oven and let cool completely. Meanwhile, make filling.

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Key Lime Filling

8-10 key limes (depending on size)

1/3 cup Key lime juice

3 large egg yolks

14 oz sweetened condensed milk

Preheat oven to 350F. Zest limes in one bowl, and then squeeze zested limes to collect juice in a separate bowl. Set aside. Beat egg yolks in your stand mixer until the yolks become thickened and pale. Mix zest in, then add in the condensed milk and beat for a couple minutes. Now mix in the juice for another minute.

Pour filling into the cooled crust. Bake pie for about 15 minutes –  do not let the top brown! Let cool completely to room temperature before topping with meringue and little lime slices.

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Meringue topping

3 egg whites

3/4 cup granulated sugar

¼ tsp cream of tartar

1 tsp vanilla extract

Place a large metal bowl over a saucepan of just boiling water. In the bowl, add the egg whites, sugar, and cream of tartar and whisk until the sugar dissolves. Transfer this to your stand mixer and beat with whisk attachment to firm peaks. Add vanilla and beat to stiff peaks. Pipe the meringue onto your cooled pie. Next use a kitchen torch to brown the tips a bit. Make sure to always hold the torch at a safe distance and turn it off when you’re all done. (Follow the directions that come with your torch.) Top your finished pie with some zest.

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Fig and Key Lime Cheesecake (no-bake)

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“The secret ingredient is always cheese”

Although in this case, cheese is the not so secret ingredient, and the unique twists are the figs and key limes – giving this no bake cake a naturally light, sweet, and tangy flavor. Figs and key limes are still in season – so I hope you enjoy this dessert!

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Crust

1.5 cups graham cracker crumbs

1/4 cup brown sugar

2/3 cup melted butter

Chop graham crackers in food processor until you get smooth crumbs. Add the brown sugar and continue to process for about 30 seconds, or until the mixture is smooth. Pour this mix into a large bowl and add melted butter and mix. Use a spoon or clean fingers to press the crust into an 8 inch springform pan. Make sure to press up the sides, in an uneven fashion, which will give you the rustic jagged edges on the crust. Place the pan in the freezer while you make the filling.

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Filling

3 figs

8-10 key limes, or enough to make 1/4 cup key lime juice

16 oz cream cheese

8 ounces sweetened condensed milk

1/2 tsp vanilla extract

Wash figs and remove stems, then process them in the blender until well blended. Set aside. Juice the key limes, then set juice aside. Meanwhile in your stand mixer, beat the cream cheese until smooth, then slowly add in the condensed milk, key lime juice, vanilla extract, and the figs at the very end. Make sure it is all blended well.

Pour the filling into the crust and smooth the top. Place this in the refrigerator to set up for 4 hours or overnight. Before serving, remove sides of pan.

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Garnish

2-3 figs

2 oz semisweet chocolate

1/8 cup heavy cream

Thinly slice 2-3 figs and place on top of cheesecake. For a quick chocolate ganache: heat cream on stove until it starts to just bubble a bit. Turn off the heat and remove from the stove, pour over the chocolate in a separate bowl. Mix until combined and smooth. Allow to cool a bit and then using a fork or small spoon, drizzle across the cheesecake. Then enjoy!

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