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Looking for the perfect Pi Day pie? Here are 25 recipes to help you out

Published: Friday, March 14 2014 12:28 a.m. MDT

Two-Layer Key Lime Pie Next » 24 of 25 « Prev
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Former Salt Lake County Mayor Peter Corroon's wife Amy's two-layer Key lime pie inspired him to make Key lime the county fair's official flavor back in 2010, and her recipe — featured in Amy K. Stewart's article, "Lime is key to Corroon's heart for specialty pie contest at county fair Friday" — could very well inspire you to greatness on this Pi Day.

Here's a look at Amy Corroon's recipe:

Two-Layer Key Lime Pie
Crust:

¾ cup plain granola (no raisins or other dried fruit)

¾ cup graham cracker crumbs (six whole crackers)

3 tablespoons sugar

¼ cup (½ stick) unsalted, melted butter

Baked layer:

14-ounce can sweetened condensed milk

½ cup fresh Key lime juice

3 large egg yolks

Chilled layer:

8-ounce package cream cheese

½ cup sweetened condensed milk

¼ cup fresh Key lime juice

2 tablespoons sugar

1 teaspoon vanilla

Sweetened whipped cream (optional)

Crust: Preheat oven to 350 degrees. Blend granola in food processor until coarsely ground. In a medium bowl, mix granola, graham cracker crumbs and sugar. Add melted butter. Press mixture into a 9-inch in diameter deep-dish glass pie dish. Bake 8 minutes or until crust is golden brown. Remove crust from oven and cool completely.

Baked layer: Whisk condensed milk, lime juice and egg yolks in medium bowl. Pour into pie crust. Bake at 300 degrees for 25 minutes or until set. Cool to room temperature.

Chilled layer: Using electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large bowl. Pour over cool baked layer. Smooth top with spatula. Cover and chill four hours or until set.

Optional: Pipe sweetened whipped cream decoratively around edges of pie.

Serving size: 8

— Bon Appetit magazine, April 2004
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