Two-Layer Key Lime Pie

Overlooking the historic Provincetown harbor is a restaurant in New England where we had waterfront dining.  It's name is The Lobster Pot.  Here is where I fell in love with Key Lime Pie.  Since then I have had different versions of this sweet delight, below is my adaptation and the one I have come to love. I hope you enjoy it as much as I do.  

Crust:

2 c. graham cracker crumbs

½ c. butter, melted

¼ c. firmly packed light brown sugar

Preheat oven to 350’.

Stir together graham cracker crumbs, next 2 ingredients. Press crumb mixture on bottom and up sides of a lightly greased 10” deep-dish pie plate.  Bake 10 minutes.  Cool completely, about 45 min..

Filling:

2 (14 oz. can sweetened condensed milk)

1 c. bottled key lime juice

6 large egg yolks

Whisk condensed milk, lime juice and egg yolks in a bowl to blend.  Pour into the pie crust. Bake 20-25 min. The center will not be firm, but will set up as it chills. Cool completely on a wire rack, about 1 hour. Cover and chill 4 hours.

Top Layer:

1 (8oz.) pkg. cream cheese softened to room temperature

½ c. sweetened condensed milk

¼ c. bottled key lime juice

2 T. sugar

1 t. vanilla extract

With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl. Pour over the cooled baked layer. With a knife, spread evenly and smooth out the top. Cover and refrigerate until firm, at least 4 hours.

Stabilized Whipped Cream:

1 pt. heavy whipping cream

1 T. Jello instant vanilla pudding mix, dry

1 t. vanilla extract

1/3 c. confectioner’s sugar

Put all the ingredients in a large mixing bowl. Mix on low speed until ingredients are combined. Mix on high speed until soft peaks form, scraping sides of bowl often. Decorate top of pie as desired.

Slice one lime to use for decoration, may use some zest also for decoration.

http://www.ptownlobsterpot.com