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Mile High Key Lime Pie

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Key Lime Pie3

A Nilla Wafer crust filled with a creamy key lime pie and topped with piles and piles of sweet whipped key lime topping. If you love key lime pie, this is your new favorite recipe for it!!

I adore key lime pie. I love that tart and smooth pie filling. Whenever I get the opportunity, I try key lime pies, and I can honestly say that this is the best I’ve had…so far! This recipe is courtesy of my friends Chuck and Heather Lane. They pinched it from a newspaper article years ago that claimed it as the recipe of one of the fancier restaurants in Fort Wayne. We were out for dinner one night not long ago, and they started talking about this pie and I (of course!) asked for the recipe. They had made a few “tweaks” to it, and I honestly think it is perfect. My only disappointment with this recipe is the pictures I took of it. I wish I’d waited to cut it until it had chilled completely. It is BEAUTIFUL when it is cut chilled. Perfect layers of happiness.

Anyway. I digress. Here’s the recipe~ I hope you love it as much as I do! (printable version)

INGREDIENTS:

  • 6 Tablespoons of butter, melted
  • 2 cups of finely crushed Vanilla Wafers
  • 2 3/4 cups of sweetened condensed milk (divided)
  • 3 egg yolks
  • 1 cup of key lime juice (divided)
  • 1 large (16 oz) tub of Cool Whip (softened in fridge)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Mix together crushed vanilla wafers and melted butter until well combined. Press into a greased pie pan.
  • Beat egg yolks and add 1 3/4 cups of sweetened condensed milk and 1/2 cup of key lime juice.
  • Mix well and pour into crust.
  • Bake at 350F degrees for 20-25 minutes. Cool completely.
  • Beat together Cool Whip, 1 cup sweetened condensed milk, and 1/2 cup of key lime juice until smooth. It should have a nice shiny look.
  • Refrigerate for at least 30 minutes.
  • Top cooled pie with whipped topping and chill for several hours before cutting and serving.
  • Enjoy!

Key Lime Pie1

My thoughts: With the exception of squeezing a million little key limes, this is such an easy recipe~ and oh so delicious! My only tip: don’t cut into it until it is cold! 🙂 Enjoy! ~r

Other bits of key lime joy (click on photo to see recipe)

Key Lime Cupcakes!Key Lime TartletsKey Lime Cake!!!Key Lime Cookie Bars2

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Raspberry Truffle Tart

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Smooth dark chocolate and tangy raspberry filling topped with a shiny glaze make this tart one of the richest and creamiest desserts you’ve ever had!

INGREDIENTS:

  • One refrigerated pie crust
  • 1c. Ghirardelli Bittersweet chocolate chips
  • 2c. Ghirardelli Semi-sweet chocolate chips (divided)
  • 5 egg yolks
  • 5 T. heavy whipping cream
  • 3 cups plus 5 T. powdered sugar
  • 2 T. vanilla
  • 12 T. butter (divided and melted)
  • 2t. raspberry flavoring
  • red food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust.  Poke holes into bottom with fork and set on a cookie sheet.
  • Melt together 1 cup of bittersweet chips and one cup of semi-sweet.  Allow this to cool to room temperature.
  • In a separate bowl combine eggs, cream, vanilla and 5 T. powdered sugar.
  • Add cream mixture to chocolate and blend well.  Pour into crust and bake for 20 – 25 minutes until center is set.
  • Cool tart completely and then remove outer ring.
  • For filling: Combine remaining 3 c. of powdered sugar with 6 T. melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart.
  • For Glaze: Melt 6 T. butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth.  Pour over top of tart and smooth to edges.
  • Garnish with fresh raspberries if desired.

My thoughts…soooo rich (take a small slice!) and so flavorful!  This tart recipe (minus the toppings) is one of my last-minute go-to recipes.  Its SO quick and easy and you can serve it right out of the oven warm -with cool-whip or ice cream.  The toppings are a bonus if you have a little more time- mix those flavors up!  Great with mint and peanut butter and maple and coconut– such a fun and versatile recipe!  ENJOY!!!

A special thanks to my friend Brie from Color Canvas Media who is teaching me about my camera and who helped me take these photos far better than I could have alone!  I’m addicted to Foodgawker and thus far I’ve had 36 photos rejected and 2 accepted (lol!!) I’ve never had any interest in photography and now I think I’m addicted- fun new hobby!   So here’s to better blog pictures! Thanks Brie!!!!!

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