Best 2 Cashew Crusted Key Lime Pie With A Whipped Cream Fruit Coulis Recipes
Indulge in a culinary masterpiece that harmonizes tangy and sweet flavors: the Cashew-Crusted Key Lime Pie with Whipped Cream Fruit Coulis. This tantalizing dessert features a graham cracker crust adorned with a luscious cashew crust, filled with a velvety key lime filling that bursts with citrusy goodness. Topped with a cloud-like whipped cream and vibrant fruit coulis, this pie is a symphony of flavors and textures that will tantalize your taste buds. Embark on a delightful journey as we delve into the detailed recipes for the cashew crust, key lime filling, whipped cream, and fruit coulis, guiding you towards creating this extraordinary dessert that will leave a lasting impression on your palate.
Check out the recipes below so you can choose the best recipe for yourself!
OUR FAVORITE KEY LIME PIE
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Provided by Rhoda Boone
Categories Dessert Bake Kid-Friendly Lime Spring Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Frankenrecipe Small Plates
Yield 1 (9") pie
Number Of Ingredients 16
Steps:
- Make the crust:
- Place rack in the center of oven and preheat to 350°F.
- Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
- Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
- Make the filling and bake pie:
- Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
- Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
- Make the topping:
- When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
- Do Ahead
- Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
KEY LIME PIE WITH PASSION FRUIT COULIS AND HUCKLEBERRY COMPOTE
Provided by Hedy Goldsmith
Categories Milk/Cream Berry Egg Fruit Dessert Bake Lime Summer Chill Passion Fruit Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 19
Steps:
- For compote:
- Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.
- For coulis:
- Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
- For crust:
- Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
- For filling:
- Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.
- Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.
Tips:
- For the best results, use fresh key limes. If you can't find key limes, you can use regular limes, but the flavor will be slightly different.
- Make sure the cashew crust is chilled before baking. This will help it to hold its shape.
- Don't overbeat the whipped cream. You want it to be stiff but not grainy.
- Use a variety of fruits for the fruit coulis. This will give it a more complex flavor.
- Garnish the pie with lime zest or mint leaves before serving.
Conclusion:
This cashew-crusted key lime pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy filling is perfectly balanced by the tartness of the key limes, and the cashew crust adds a nutty flavor and a satisfying crunch. The whipped cream and fruit coulis are the perfect finishing touches, adding a touch of sweetness and a pop of color. This pie is sure to be a hit with everyone who tries it!
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