Key Lime Pie

© Katherine Stetson

What makes this pie special is the crust!

Crust Ingredients:

  • 1 sleeve graham crackers
  • 1/3 cup unsalted butter, melted
  • ¼ cup finely chopped pecans
  • 1 tablespoon brown sugar
  • ½ teaspoon sea salt

Filling Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup fresh Key Lime juice (or Mrs. Biddle’s in a bottle)
  • ½ teaspoon sea salt

Chantilly Ingredients:

  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla

Garnishes (optional):

  • lime zest
  • fresh blueberries
  • fresh strawberries, sliced
  • fresh black and/or red raspberries

For the crust:  Preheat oven to 375 degrees.  In a food processor fitted with a steel blade, finely crush graham crackers with salt and sugar.  Add pecans and melted butter and process until butter has evenly coated crumbs.  Spread mixture in a 9” pie pan, including the sides.  Bake for 10-12 minutes and let cool on a rack.

For the filling:  Preheat oven to 350 degrees.  With a stand or hand mixer, blend egg yolks with condensed milk.  Mix in lime juice and salt.  Pour mixture into cooled pie crust and bake for 20 minutes.  Let cool on a rack for 30-40 minutes and then refrigerate for several hours until thoroughly chilled and set.

For the chantilly:  Whip cream to medium peaks and add vanilla and sugar.  Continue

Pumpkin Pie Chantilly with Butter Toasted Pecans

© Katherine Stetson

The most creamy pumpkin pie ever and the Buttered Pecans only add to the eater’s swoon.

Pie Ingredients:

  • 1 14-ounce can prepared pumpkin
  • 1 12-ounce can evaporated milk
  • 2 eggs
  • 1 cup brown sugar
  • 4 teaspoons unsalted butter, melted
  • 1 tablespoon corn starch
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon sea salt
  • 1/4 teaspoon cloves
  • 1 pie crust, unbaked

Chantilly Ingredients:

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract

Butter Toasted Pecans Ingredients:

  • 2/3 cup coarsely chopped raw pecans
  • 1 tablespoon unsalted butter
  • ½ teaspoon sea salt

For the Pie:

Preheat oven to 450 degrees.  Line a nine-inch pie plate with the pie crust and crimp the edge.

Combine all pie ingredients in the mixing bowl of a stand or hand mixer and blend thoroughly.  Pour pie mixture into pastry shell and bake for 15 minutes.  Reduce heat to 350 degrees and continue cooking for an additional 45-50 minutes, rotating pie at the 20-minute mark.

Cool pie on a rack and serve warm or chilled with the Chantilly and Buttered Pecans.

For the Chantilly:

Whip the cream to medium stiffness.  Add the confectioner’s sugar and continue whipping until cream develops stiff peaks.  Cover and store in the refrigerator until ready to serve.

For the Buttered Pecans:

Melt butter in a small skillet over medium-low heat.  Add pecans and sea salt and toast gently, stirring occasionally, until lightly browned and redolent with the smell of  Buttered Pecans!

Cool on a paper towel for at least an hour.  Store in a zipper bag or tightly lidded canister until ready to use.

Copyright © Katherine Stetson, all rights reserved.