This is probably the “prettiest” recipe I have made thus far. The combination of fresh berries, tangy key lime and sweet graham cracker crust makes for the perfect summer dessert. The only “problem” with this recipe is that it said it would serve 8 in the 6 ounce ramekins. I think my ramekins were 6 ounces and I could only make 4 servings. I guess it depends on the size ramekins you use. Other than that, this recipe was perfect and gorgeous looking!
I got this recipe from “Dallas Classic Desserts” cookbook, a compilation of popular desserts from Dallas’ finest restaurants. Inside-Out Key Lime Pie is a classic dessert from Central 214 off Hwy 75 and Mockingbird at the Palomar Hotel. Maybe someday I’ll eat at Central 214 and get to compare my Inside-Out Key Lime Pie with theirs. We’ll have to see whose is better! Enjoy!
Combine graham cracker crumbs, sugar, salt, and melted butter in food processor. Press into ramekins and bake for 15 minutes.
Whisk together condensed milk, yolks, zest of 1 lime, and key lime juice.
Pour into crusts and refrigerate for 2 hours.
Bake dishes in a 300 degree oven for 15 minutes. Let cool and refrigerate for 1 to 2 hours.
Inside-Out Key Lime Pie
GRAHAM CRACKER CRUST
2/3 cup graham cracker crumbs
1 1/2 tbsp sugar
Pinch of kosher salt
3 tbsp unsalted butter, melted
KEY LIME FILLING
7 oz (3/4 cup plus 2 tbsp) sweetened condensed milk
2 large egg yolks
1/4 cup Key lime juice
Zest of 1 lime
RASPBERRY COULIS (optional)
1 pint fresh raspberries
1/2 cup sugar
3 tbsp water
Fresh berries to garnish
Whipped cream, to garnish
1. Preheat oven to 300 degrees.
2. To prepare the crust, combine the crumbs, sugar, and salt in food processor to mix. With the motor running, slowly add the melted butter.
3. Form a crust in eight 6-ounce ceramic baking dishes. Bake for 15 minutes, until golden brown. Let cool. Then refrigerate for 2 hours.
4. To prepare the filling, combine the condensed milk, egg yolks, lime juice, and lime zest in a medium bowl and whisk, until smooth. Fill the crusts with the key lime filling, cover, and refrigerate 2 hours or overnight.
5. Bake dishes in 300 degree oven for 15 minutes. Refrigerate 1 to 2 hours.
6. To make the raspberry coulis, combine the raspberries, sugar, and water in a small saucepan over low heat. Cook until just the sugar dissolves, stirring constantly. Puree the mixture, then strain and let cool.
7. To assemble the dessert, brush each serving plate with the raspberry coulis using a pastry brush. Invert one of the ceramic dishes onto each plate and gently remove the dish. Garnish with fresh berries and whipped cream.