Brick Tavern Inn - Key Lime Pie
Key Lime Pie2017-12-07T12:48:46-05:00

Key Lime Pie

Presented by The Brick Tavern Inn



  • 10 oz. graham cracker crumbs
  • 1 cup sugar
  • 3/4 cup melted butter


  • 1 1/2 cups Key Lime juice
  • 10 eggs
  • Zest of 1 lime
  • 1 packet Knox Unflavored Gelatin
  • 3 cups sugar
  • 1/2 lb. butter, melted


  • Whipped cream
  • Key lime slices
  • Fresh mint leaves


For the crust:
Mix together graham cracker crumbs, sugar and melted butter. Press mixture into 10-inch springform pan to cover inside. Bake at 350°F for 20 min.

For the filling:
In a saucepan, add gelatin to 1/2 cup lime juice and bring to boil.

Remove from heat, stir in remaining lime juice and allow to cool to room temperature. When cooled, using a hand-held mixer on the highest setting, whip eggs and sugar until thick and smooth. Add lime juice and gelatin mixture; mix to incorporate. Place mixture in double boiler and bring bottom water to a boil. Stir and whip frequently, until thickened and cooked to 140°F. Remove from heat and whisk in melted butter slowly.

To finish:
Pour lime mixture into baked crust and refrigerate overnight. Release from springform pan and cut into 12 slices. Serve with whipped cream. Garnish each piece of pie with a key lime slice and mint leaf.

(Serves 12)

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As seen in the 2014 Issue

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