Key Lime Pie with Mascarpone Whipped Cream
This is the first recipe I've posted on the blog in a while...mostly because while it seems like everyone enjoys reading them I know it's not really my area of expertise. I'm by no means a trained baker, but it's something I enjoy doing frequently. I also know it's not the focus of my blog so it can feel a little off-topic. However, I think I'll continue to post recipes every now and again if they're something I feel like I've perfected and love. I've made this Key Lime Pie over and over again and it's one of my favorite desserts of all time. I love tart-flavored desserts and this one doesn't fall short, but the mascarpone whipped cream balances it out. It's the perfect summer dessert and it's so easy to make because no pie dough! Keep reading on for the recipe.
10 graham crackers ground in food processor
3 tbsp. sugar
2 pinches sea salt
7 tbsp. melted butter
14 oz. can sweetened condensed milk
3 large egg yolks
2/3. cup fresh squeezed key lime juice
Mascarpone Whipped Cream
1 8 oz. container mascarpone cheese
3 tbsp confectioners sugar
1/2 cup heavy cream
Regular Whipped Cream
3/4 cup heavy cream
2 tbsp. confectioners sugar
Heat oven to 350 degrees.
Combine graham cracker crumbs, salt, sugar and melted butter in a bowl. Dump into pie dish and press evenly into bottom and up sides of pie dish. You can use a measuring cup to evenly smooth the crumbs. Bake for 10 minutes at 350 degrees. Set on cooling rack while you make the filling. Leave oven on.
Beat egg yolks in electric mixer until they are pale and thick, about 3 minutes. Add sweetened condensed milk and beat again for 5 minutes. Whisk in key lime juice until combined. Pour into graham cracker crust and bake 10 minutes. Let pie cool completely before adding topping.
Mascarpone Whipped Cream: (Adapted from Elisabeth and Butter recipe) Whisk together mascarpone and 1 tbsp. confectioners sugar until combined. In separate bowl, beat heavy cream and 2 tbsp. confectioners sugar until soft peaks are formed. Add to mascarpone mixture and gently fold in. Spread on top of pie.
Regular Whipped Cream: Beat heavy cream and confectioners sugar until soft peaks form. Spread on top of cooled pie.
Sprinkle lime zest on top and serve!