Margaux's Key Lime Pie with Chantilly Creme

posted by abba 05-29-98 9:42 AM

* Exported from MasterCook *

Margaux's Key Lime Pies with Chantilly Creme

12 egg yolks
3 (12 ounces) cans sweetened condensed milk
1 1/2 cups Key lime juice
2 (9-inch) graham cracker pie shells
2 cups heavy whipping cream
1/2 cup white granulated sugar
2 tablespoons vanilla
Creme Anglaise (recipe follows), optional base
Strawberry Puree, (recipe follows) optional base
Fresh strawberries, optional garnish


Preheat oven to 350 F.

In a large mixing bowl, combine the egg yolks and milk. Stir briskly with a wire whisk until well blended. Slowly mix in the lime juice, stirring constantly with a wire whisk until well incorporated.

Divide evenly between the 2 crusts and bake in a preheated 350-degree oven for 20 to 25 minutes. Edges of the pie should be golden when done. Cool on wire racks for 30 min then refrigerate for at least two hours until set.

In a medium bowl of an electric mixer, beat whipping cream and vanilla on highest speed. Immediately, yet slowly, add the sugar until all the sugar is dissolved into the cream and stiff peaks form. Divide the cream evenly between the pies. Carefully spread the cream to the edge of each pie. Chill until ready to serve.

To serve, pour a small amount (about 3 tablespoons) of Creme Anglaise onto bottom of serving plate. Using a decorating tube, squirt a design of Strawberry Puree onto the custard sauce. Design as desired with a toothpick or leave as is. Top custard with a pie slice and garnish with strawberries.

Makes two 9-inch pies.

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