Black Bottom Key Lime (5 stars)

43

Black Bottom Key Lime Pie

4/14/12

Key Lime is one of my favorite pies, but not the fake one with green food coloring. This is a recipe from Crisco and is a little twist on the simple Key Lime. It uses a fudge bottom layer, macadamias, and then a key lime - sour cream layer. I've discovered that the key to pies with sour cream is to add the sour cream after the filling has cooled to room temperature.



Fudge Layer



Crust: Single Buttermilk Crust

Filling:

1/2 cup chocolate fudge ice cream topping

2/3 cup chopped macadamia nuts

1 tsp unflavored gelatin

1/4 cup boiling water

1 cup sugar

1/4 cup cornstarch



1 cup milk

Crushed Macadamia

3 egg yolks lightly beaten

1/3 cup key lime juice

1/4 cup shortening

1 cup sour cream





Topping

1 cup whipping cream

1/2 teaspoon vanilla

2 Tablespoons powdered sugar

Chocolate shavings

Bake bottom pie shell at 425 F for 15 minutes or until lightly browned, cool completely.

Spread fudge topping over bottom of cooled pie crust. Sprinkle with nuts. In a separate bowl, stir gelatin with boiling water until completely dissolved.

Combine sugar and cornstarch in medium saucepan. Stir in milk until smooth. Sir in egg yolks and key lime juice. Add shortening. Cook on medium heat stirring constantly until mixture comes to a boil. Boil for 1 minute. Remove from heat, stir in gelatin mixture slowly. Pour into a large bowl and chill for 40 to 50 minutes. Fold in sour cream and pour into pie crust over the fudge and macadamia nuts. Chill two hours.

Combine cream, vanilla, and powdered sugar. Beat until stiff, spoon on top of pie, garnish with chocolate shavings.



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