When
WISMA came out with this delicious Key Lime Pie (my favorite dessert) it was
topped with something called Chantilly cream.
Chantilly
cream is a lightly whipped cream, not stiff and advancing more towards a butter.
Yes,
isn’t everything French all about butter?
Bon Appetit!
Key
Lime Pie
Crust:
5
tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/2 cup almonds, slivered
1 1/2 cups graham cracker crumbs
1/2 cup almonds, slivered
Filling:
2 egg yolks
2 teaspoon grated lime zest
1/2 cup Key lime juice
1 14-ounce can sweetened condensed milk
2 egg yolks
2 teaspoon grated lime zest
1/2 cup Key lime juice
1 14-ounce can sweetened condensed milk
Preheat the oven to 350.
For the crust, combine ingredients and pat down into a
9-inch pie pan. Bake for 5-10 minutes.
In a medium bowl, beat 2 eggs yolks. Add condensed milk,
key lime juice and zest. Blend together.
Pour filling in crust and bake for 15 minutes.
Refrigerate pie overnight. Before serving let set a few
minutes and top with Chantilly Cream.
Chantilly Cream
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
In a large mixing bowl, beat the heavy cream, sugar, and
vanilla extract together.