The official best pie in America, 2013
Sittin' on the Sandbar Key Lime Pie
(how very St. Pats, just saying)
2013 APC Crisco National Pie Championships Amateur Division
Best of Show and 1st Place Citrus
Amy Freeze, Avon Park, FL
Crust:
2 C. Crushed Vanilla Wafers
2 Tbsp granulated sugar
5 Tbsp melted butter
In a bow, combine vanilla wafer crumbs, sugar and melted butter. Press into a 9 inch deep dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.
Filling:
8 oz Philadelphia Cream Cheese- softened
2 whole eggs
2 eggs yolks
1-15 oz can Eagle Brand Condensed milk
3/4 C Coco Lopez (Cream of Coconut)
3/4 C Key Lime Juice
In a medium bowl, beat cream cheese until smooth. Add eggs & egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and Coco Lopez and beat well. Pour into crust. Bake at 325 degrees for 30 minutes or until center is set to touch. All to coo before refrigerating.
Whipped Cream Layer
1 C heavy whipping cream
1 C powdered sugar
In a cold bow, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges. Garnish with lime slices and white chocolate sea shells.
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