Kenny Chesney Key Lime Pie Recipe
This Kenny Chesney Key Lime Pie Recipe is a delightful ode to the classic Key Lime Pie, infused with the unique twist and charm of Kenny Chesney's love for all things coastal and delicious.
Ingredients
- 2 cups Graham cracker crumbs (crushed)
- 1 tablespoon Cinnamon
- 1/4 cup Granulated sugar
- 1/3 cup Butter (Melted)
- 3 large eggs, separated
- 2 tablespoon Grated lime peel (lime zest)
- 1 tablespoon Lemon juice
- ½ Cup Key lime juice
- 2 tablespoon Sugar
- 1 ounce Sweetened condensed milk
Instructions
- The oven must be preheated to 350°F (175°C) and a 9-inch pie dish must be greased with butter or cooking spray before baking.
- Add the graham cracker crumbs, cinnamon, sugar, and butter to a medium bowl and mix well. Mix everything until well combined.
- In a greased pie dish, press the mixture firmly and evenly into the bottom. Bake for 10 minutes in a preheated oven. Filling should be allowed to cool completely before it is filled.
- Set aside the egg whites after beating them until stiff peaks form. Grate lime peel (lime zest), lemon juice, key lime juice, sugar, and sweetened condensed milk together in a separate bowl.
- All ingredients should be mixed together. The egg whites should be gently folded in. Using a spatula or spoon, spread the filling evenly over the cooled crust.
- The edges should be lightly golden brown after baking for 25-30 minutes. It should be allowed to cool before whipped cream is added.
- To make soft peaks, beat heavy whipping cream and vanilla extract together in a large bowl. Be sure to beat the mixture until stiff peaks form after adding the powdered sugar.
- After the pie has cooled, spread the whipped cream evenly on top and refrigerate for at least two hours.