Pie O’ Month : Sep2019

Kerosene Kimmy’s Knockout Key Lime Pie

Step one: Pour yourself a drink…if you like Bourbon great…if not some wine will do.
Then assemble the ingredients, get ready to get messy and make a delightful delish treat for those you love or maybe you don’t, but you just want to show off your skills as an expert pie maker.

Crust
14 graham crackers (about 1 ¼ sleeves)
4 tablespoons (1/2 stick) unsalted butter, melted (because salt is bad for you)
4 tablespoons “virgin” (allegedly) coconut oil, melted
1 table spoon sugar
½ tablespoon kosher salt

Filling and Assembly
4 large egg yoks
1 14-ounce can sweetened condensed milk
2 teaspoons finely grated line zest, plus more for garnish
¾ cup fresh key lime (or regular lime) juice
Pinch of kosher salt
1 cup heavy cream
¼ powder sugar
1 cup full-fat Greek yogurt (preferably delivered to your home by a hot Greek guy in a toga. Not frozen yogurt – Beware: Kim once ordered the wrong thing and got a fat guy holding a melted frozen yogurt).
1 tablespoon dark rum (optional)

The Prep Get some cute helpers to stare at you, beg, and look desperate. Dogs, kids, boyfriends, girlfriends, anyone will do.

Preheat oven to 325 degrees. Using your hands (wash them first) crush graham crackers in large bowl the old school way until coarsely ground – or use technology and go new school with a food processor. Just don’t get too crazy as you want to have some girth. Add butter, coconut oil, sugar, salt and mix well until blended (mixture will resemble wet sand). Transfer to a 9 inch pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12-15 minutes. Let cool.

Filling and Assembly

Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until it doubles in volume, about five minutes. Whisk in two tablespoons of lime zest, lime juice and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to puff around the edges. 15-20 minutes. Let cool (like the cool person you are with some BnP swag).
Whip Cream and powdered sugar in a large bowl, until stiff peaks form. Gently whisk in yogurt and mentally plan for your long run (because you are going to need to burn some serious calories to eat this). Or, you can literally add the optional rum at this juncture. Dollop onto cooled pie and get dramatic with your peaks n valleys my friends and internet acquaintances!
Garnish with lime zest and some pretty lime slices.

Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until it doubles in volume, about five minutes. Whisk in two tablespoons of lime zest, lime juice and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to puff around the edges. 15-20 minutes. Let cool (like the cool person you are with some BnP swag).
Whip Cream and powdered sugar in a large bowl, until stiff peaks form. Gently whisk in yogurt and mentally plan for your long run (because you are going to need to burn some serious calories to eat this). Or, you can literally add the optional rum at this juncture. Dollop onto cooled pie and get dramatic with your peaks n valleys my friends and internet acquaintances!
Garnish with lime zest and some pretty lime slices.

Do Ahead
Crust can be baked two days ahead: pie without whipped topping and be made 2 days ahead too. Pie can be put together totally four hours before serving.

Then you eat it!

A little about Kim our dear friend and excellent baker!

Kim is hilarious and is known for her funny quips, fast relevant videos, love of dogs, friends, wine, camping, cooking/baking, and more. She is the first to volunteer to put together anything, like a Palm tree light or a friend’s new home in Paseo. She takes in strays like her boyfriend (right Mike?!) and Axel, her new dog – both whom are treated like royalty.
Kim is a true over-achiever (yes, she is part of the Effectiveness Movement) and runs a very successful design firm for high-end homes and still has the
time to make this pie and be the first contributor. What she does is designs your home’s look: from cabinets to bathrooms to kitchens to lighting, and more. The proof of her work is in the pie, so to speak, and is amazing. If you need her help ping me at BoomBoom@Bourbonandpie.com

I love you Kimmie – thanks so much! This pie is da bomb so try it!

Kelly, A.K.A. “BoomBoom” Escobar

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