Kenny Chesney Key Lime Pie Recipe

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Key limes are a traditional food of the Keys. However, most people don’t make key lime pies, and they don’t realize it. Some people make pies out of real key limes, but what’s so special about having a pie made from a key lime instead of a real key lime? Key lime pie has only been around in this country for a few decades. In order to celebrate the fruit’s anniversary, we gave ourselves a little bit of a task: to make a key lime pie that was just as delicious as a real key lime pie.

This is a delicious kenny Chesney key lime pie recipe, perfect for serving large groups of people. It’s actually a special key lime pie recipe because it uses key lime juice instead of the traditional lime juice. You can use this recipe not only for key lime pies, but you can also use this recipe to make pies, cakes, cobblers, and anything else you like to eat.

This is a key lime pie recipe for those who love the sweet and tangy flavours of key lime pie. If you want to replicate the flavours of the key lime pie, you’ll need to use key lime juice and key limes. This recipe can be used to make Key lime pies for people who love the stuff. It makes a great dessert or a perfect key lime pie for your next party.

How To Make Kenny Chesney Key Lime Pie

Kenny Chesney key lime pie recipe is a family favourite. The tart, sweet and tangy key lime flavour will be sure to please your palate! Not only does it taste great but it looks beautiful with the green hue of the crust, yellow filling and bright white topping. This recipe will make enough for 8 generous slices or 16 smaller pieces so you can share with friends and family!

Ingredients

For the Graham cracker crust

Graham cracker crumbs (crushed), 2 cups
Melted butter, 1/3 cup
Granulated sugar, 1/4 cup
Cinnamon, 1 teaspoon

For the key lime filling

3 large eggs (separated)
Sweetened condensed milk, 1 oz can
Key lime juice, ½ cup
Lemon juice, 1 tablespoon
grated lime peel (lime zest), 2 teaspoon
Sugar, 2 tablespoon

For the whipped topping

Heavy whipping cream, 2 cups
Powdered sugar, 2 tablespoon
Vanilla extract, ½ teaspoon

Instructions

For the Graham cracker crust

Step 1

Add graham cracker crumbs, 1/3 cup butter, 1/4 granulated sugar and 1 tsp cinnamon to a large bowl of the food processor.

Step 2

Grease and process a 10-inch pie plate. Make sure you don’t leave any space between the mixture and the pie plate.

Step 3

Turn the oven on to 350 degrees F and set the timer for 10 minutes. Allow the pie plate to cool on the wire rack. At this point, let’s prepare the rum pie filling.

For the key lime filling

Step 1

Whisk egg yolks in a large bowl until they are finely blended.

Step 2

Stir in sweetened condensed milk, key lime juice and lemon juice along with the lime zest. Combine until smooth.

Step 3

Beat egg whites gradually in the mixer bowl. While you are doing this, add 2 tablespoons of sugar in 2 or 3 batches. Continue beating until the foam reaches a soft peak.

Step 4

Combine the foam gently with the yolks using a wide spatula. Spread the mixture into the crust.

Step 5

Preheat the oven to 325 degrees F and bake for 20 minutes. Take it out of the oven and cool it down. Cover the plate and place it in the refrigerator for four to eight hours.

For the whipped topping

Step 1

Add 2 cups heavy whipping cream to a bowl and beat with a mixer until stiff and peaky. Add 2 tablespoons of powdered sugar and 1/2 tablespoon of vanilla extract, beating well.

Step 2

In the refrigerator, you can keep the topping. To serve, just top with the topping above. Enjoy!