Oct 9, 2025
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Why Alex Guarnaschelli’s Key Lime Pie Is the Ultimate Year-Round Dessert

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Whether the sun is shining or the leaves are falling, Alex Guarnaschelli‘s key lime pie is just right.

“Citrus season hits most heavily in the fall and winter months. That said, a lot of people associate key lime pie with warm weather. It’s one of those tropical vacation desserts that always has a place at the table,” the celebrity chef says.

“It’s the classic key lime pie that you know and love, spiked with plenty of lime zest and fresh whipped cream,” the Food Network star continues of the treat, which she served at this year’s U.S. Open.

During the tennis tournament, the celebrity chef served the slices with orange jam. “There’s nothing that complements citrus like another type of citrus!” Guarnaschelli explains. “The floral notes from the orange are perfect against the bright acidity of the lime in the pie filling. It also harkens to that classic Creamsicle flavor we associate with summertime when you dig into the cream and orange toppings.”

Looking to make the fewer-than-10-ingredient dessert even easier? “Use a store-bought graham cracker crust to save some time,” she suggests.

Alex Guarnaschelli’s Key Lime Pie.

Jennifer Causey


Alex Guarnaschelli’s Key Lime Pie

1½ cups finely ground graham cracker crumbs (from about 10 graham cracker sheets)

¼ cup granulated sugar

½ tsp. ground cinnamon

½ tsp. ground ginger

¼ cup unsalted butter, melted, plus more for greasing pie plate

2 cups sweetened condensed milk (from 2 [14-oz.] cans)

½ cup sour cream 2 tbsp. grated lime zest plus ¾ cup fresh juice (from 6 limes), plus more zest for garnish

½ cup heavy whipping cream

1. Preheat oven to 350°. Brush bottom and sides of a 9-inch pie plate with melted butter.

2. Stir together graham crackers, sugar, cinnamon, ginger and melted butter in a medium bowl (texture should resemble wet sand). Using the bottom of a cup, press crust in an even layer in bottom and up sides of pie plate.

3. Bake in oven until crust is firm and lightly browned, 10 to 12 minutes. Remove from oven, and let cool slightly, about 10 minutes.

4. Gently whisk together condensed milk, sour cream, lime zest and lime juice in a large bowl until combined (do not overmix). Pour filling into prepared crust.

5. Place pie on a large baking sheet. Bake at 350° until filling is set, 20 to 22 minutes. Cool in pie plate on a wire rack for 1 hour. Refrigerate, uncovered, until chilled, at least 4 hours or up to 12 hours.

6. Beat heavy cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.

7. Cut pie into slices. Garnish with additional lime zest and slices; serve with whipped cream.

Serves: 8 to 10

Active time: 15 minutes

Total time: 5 hours, 55 minutes



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