PRIZE WINNING KEY LIME PIE RECIPE

Guess what? I won a trip to the Florida Keys in the Philadelphia Florida Keys Cook-Off a few weeks ago! Pinch me! The competitors had to cook in 2 challenges and I won! I wanted to share my Prize Winning Key Lime Pie Recipe today and tell you a little bit about what went down!

24 Philadelphia-Area Influencers were invited to The Restaurant School at Walnut Hill College on Walnut Street in downtown Philadelphia for the 2nd Florida Key’s Cook-Off. The first was held in 2015 in Montreal.


I was thrilled to be invited to cook! As a food blogger, when I make what I share here on Souffle Bombay, it’s just me (me and my mountain of dishes) alone, at home doing what I do. So imagine just how fun it was to get out with other foodies and have some fun in the kitchen. Even if I wasn’t the winner, I would have loved the whole experience!

INGREDIENTS

• Crust
• 1½ - 2 cups of graham cracker crumbs*
• ¼ cup sugar
• 4 TBS butter. melted
• Filling
• 3 cups (24 oz) sweetened condensed milk
• ½ cup sour cream
• ¾ cup key lime juice (I use always Nellie and Joes Key Lime Juicesince I rarely see key limes)
• 2 egg yolks
• Zest from 1 lime (or key lime)
• Whipped Cream
• 8 oz heavy cream (very cold)
• 1 TBS vanilla
• 3-4 TBS powdered sugar
• INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
3. Add in sugar butter and pulse until combined.
4. Press crumbs onto your pie plate, across the bottom and up the sides.
5. Bake for 6-8 minutes or until golden brown.
6. Allow crust to cool completely.
7. For Filling
8. Preheat oven to 350 degrees.
9. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
10. Scrape filling into your prepared (and cooled) pie crust)
11. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
12. ......................................

for full recipes please see : soufflebombay.com