It’s common to think of oranges, lemons and grapefruits when one hears the word citrus, but not so common is the key lime, which even during this season can be hard to come by. This tiny cousin of the better-known Persian lime variety is a culinary prize due to its high acidity and distinct aroma.
Though many people don’t know a lot about the fruit, when you say key lime, they immediately think of pie. We asked Chef Adam Newton of the Oceanaire Seafood Room for the recipe for their wildly popular no-bake key lime pie. For more information on key lime pie see the full article in the February 2006 issue of Atlanta Homes & Lifestyle magazine.
Key Lime Pie
1/2 oz. sheet gelatin
1 tbsp. mousse powder
1-1/2 cups key lime juice
2-1/3 cups heavy whipping cream
3 cups sweetened condensed milk
8-1/2 oz. sour cream
1/2 lb. Philadelphia cream cheese
1/2 cup whole butter
1 cup graham cracker crumbs
Melt the butter and combine with the graham cracker crumbs for the crust. Press the mixture into the bottom of a 9-inch cake pan (bottom only). Mix cream cheese and sour cream until smooth.
Add the sweetened condensed milk until incorporated. Next, add the heavy whipping cream until it is incorporated as well. In a small bowl, add one cup lime juice to the mousse powder to reconstitute, then add to the cheese mixture.
Soak the gelatin sheet in the remaining lime juice and put over low heat just until gelatin is dissolved. Add some of the filling to the gelatin-lime mixture to temper before adding back into the larger bowl of filling.
Mix until all is well incorporated. Pour mixture into the prepared crusts and place in freezer until it sets (1-2) hours.