I’m celebrating #EasterSweetsWeek with my blogger friends! I received some samples from our wonderful sponsors and all opinions are 100% mine. 

Happy Spring friends!! Easter is just a week away and I am finally getting around to sharing with you some new treats for your Easter celebration. In my defense, I have an extensive Easter recipe index. You can find favorites such as bird nest cupcakes, baked carrot cake donuts, and classic carrot cake recipe that I make every year around this time. Today, I’m bringing you my coconut key lime pie to add to your Easter menu.

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The post Coconut Key Lime Pie #EasterSweetsWeek appeared first on A Classic Twist.

Happy Friday friends! I have a no-bake pie for you today in the form of this Frozen Margarita Pie Recipe. It’s an oldie but a goodie. A sweet, creamy lime cheesecake filled with key lime juices and crunchy graham cracker crust. It’s a refreshing and delightful summer recipe that you need on your plate.

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This blog post was originally posted on April 13, 2015, and has been updated with new images.

One of my intentions for this new year was to create, revisit and post some classic recipes here on the blog.

As a self-taught baker, after mastering the basics, I spend a lot of time trying to come up with new recipes with unique flavor combinations and realized I tend to leave out the classics that we all love so much.

To fix that, I’ve been posting some of my favorite classic recipes for you guys that I use daily in my kitchen.

So far, I’ve shared with you my classic vanilla cupcake recipe, classic chocolate cake recipe, and today, this classic key lime pie recipe!

Isn’t key lime pie the best?

What classic recipes do you find yourself making over and over again? For me, this classic key lime pie recipe!

I’ve always been a citrus fan but surprisingly key lime pie was never on my favorite list until last year when I had a killer slice at a local restaurant that changed everything and since then I’ve been chasing all things key limes everywhere.

Even on a recent trip to Whole Foods in DC where I tried their mini key lime pie tarts and just had to make myself a pie when I got home.

(Totally off-topic: I don’t live in a city with a Whole Foods Market, which is extremely sad. So whenever I travel to another city, it’s a destination to ravel in! Consider yourself blessed my friends if you have whole foods in your city/town).

Ok back to the recipe!

When researching recipes for the homemade key lime pie recipe, I realized all the classic recipes use sweetened condensed milk. This is not a usual ingredient in my kitchen (no reason at all) so I was skeptical at first but I knew it must be the secret to a killer key lime pie, so I went with it.

Most of the recipes are similar; graham cracker crust, condensed milk, egg yolks, and key lime juice. Seems easy if you ask me. So I adapted a few… more for the ratios and I added a bit of coconut cream as well to mine because you know coconut and lime = freaking amazing. (Just see this coconut key lime bread if you are in doubt)

Of course, for a more classic key lime pie recipe, you can leave the coconut cream out, as I did in the recipe below.

The resulting pie is a creamy, sweet, tart pie with a rich key lime flavor. It’s truly incredible and the very reason it is a classic summer recipe!!

Ingredients

• some graham cracker crumbs
• granulated sugar
• butter
• sweetened condensed milk
• a few egg yolks
• key lime juice
• some lime zest
• heavy cream
• powdered sugar

How to Make Key Lime Pie

Preheat the oven and prepare a pie dish by lightly spraying the inside with cooking spray. Set aside.

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until combined and resembles wet sand.

Press the mixture into the bottom and sides of the pie dish.

Bake the crust until golden. Remove the crust from the oven and allow it to cool completely. You can stick it in the fridge while you prepare the filling.

In another medium bowl, whisk together the condensed milk and egg yolks until smooth and slightly thickened.

Add in key lime juice and zest. Whisk mixture for about a minute, until well combined and thickened.

Pour the filling into the prepared cooled crust and bake for 15 minutes.

Transfer the baked pie to a cooling rack and allow it to cool completely at room temperature before chilling for a few hours or overnight until set. It is best to allow the pie to cool overnight.

When ready to serve, garnish the pie with whipped cream. You can make whipped cream by using an electric mixer, whisking the cold heavy cream and sugar (if using) on medium-high speed until soft peaks form.

Top pie with whipped cream.

If you are trying this recipe, here are real-life comments from bakers who tried and LOVED this recipe on Pinterest: https://www.pinterest.com/pin/56787645278501848/activity/tried

Print

Yield: 1 9-inch pie

Classic Key Lime Pie Recipe

Classic Key lime pie is a favorite summer time dessert! This key lime pie recipe is easy to make, creating a smooth and creamy filling for the graham cracker crust.

Prep Time 30 minutes

Cook Time 25 minutes

Chill Time 3 hours

Total Time 3 hours 55 minutes

Ingredients

For the Crust:

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• 1 ¼ cup graham cracker crumbs (or 1 sleeve graham crackers finely processed)
• 2 tablespoons granulated sugar
• 5 tablespoon butter, melted

For the Filling:

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• 1 14-oz can sweetened condensed milk
• 4 large egg yolks
• ½ cup key lime juice (freshly squeezed or bottled)
• 2 teaspoons lime zest

For the Topping:

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• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar (optional)

Instructions

To make the Crust:

• Preheat oven to 350 degrees F. Prepare a 9-inch pie dish by lightly spraying the inside with cooking spray. Set aside.
• In a medium bowl, mix the graham cracker crumbs, sugar and melted butter. Stir until combined and resembles wet sand. Press mixture into the bottom and sides of a 9-inch pie dish.
• Bake crust for 8-10 minutes, or until golden. Remove crust from oven and let cool completely. (You can stick it in the fridge while you prepare the filling)

To make the filling:

1. In another medium bowl, whisk together the condensed milk and egg yolks until smooth and slightly thickened. Add in key lime juice and zest. Whisk mixture for about a minute, until well combined and thickened.
2. Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.
3. When ready to serve, using an electric mixer, whisk the cold heavy cream and sugar (if using) on medium-high speed until soft peaks form.
4. Top pie with whipped cream.

Notes

1. NOTES: For a coconut key lime pie, add ⅓ cup coconut cream (NOT coconut milk) to the filling. Top pie with toasted coconut flakes when ready to serve. It's really good!!
2. You can also use regular lime juice if you don' have key lime use. Just note that it would be a little bit more tart.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Bakeware Pie Plate 9" x 1.2"
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 502Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 191mgSodium: 247mgCarbohydrates: 54gFiber: 1gSugar: 46gProtein: 11g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Classic Key Lime Pie Recipe (with Video) appeared first on A Classic Twist.

Happy Monday! I hope you had a great weekend and are ready for another week, inching closer and closer to summer. Spring is truly in the air even for those of us in the NorthEast and there is no better way to celebrate Spring than with pastel cupcakes and flats!!

That’s right, I have a special post for you today!! In addition to the recipe for these lovely key lime cupcakes, I partnered with Tieks and three of my favorite blogger friends to bring you a chance to win a pair of Tieks flats!!

What are Tieks you ask? Well they are just about the prettiest flats around town and the most comfortable! I came across these designer flats made of the finest Italian leather thanks to the Internet and instantly fell in love with the array of bright colors. I couldn’t help myself and had to get one. What can I say, I get weak in the knees for pretty shoes!

They are a bit more pricey than I would normally go for flats, but the fact that they are flexible, colorful, extremely comfortable and that I’ve not worn any of my other flats to work in a month make them worth every penny. And now I want one in every color!

Inspired by the beautiful colors of their Spring collection, I created these key lime cupcakes. You already know that I am on a key lime kick after this coconut key lime panna cotta last week so these cupcakes were a natural leap since they just scream Spring (and Mother’s Day) to me. Starting with a fluffy white cupcake recipe, I infused fresh key lime zest and juice into the cupcakes and then topped with a sweet key lime buttercream. If you love key limes, then these cupcakes will become an easy favorite.

Just look at all the pretty colors?? Love love EVERYTHING pastel right now. I know…I do have a problem but I am OK with it 🙂 These cupcakes will be perfect for any celebrations you have this Spring.

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Yield: 12-15 cupcakes

Key Lime Cupcakes

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For Key Lime Cupcakes

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• • 1 large egg plus 2 large egg whites
• • 3 ounces cream of coconut + 2 tablespoons water OR 1/2 cup milk
• • 1 teaspoon key lime zest
• • ½ teaspoon pure vanilla extract
• • 2 teaspoons key lime juice
• • 1 cup plus 2 tablespoons cake flour
• • ½ cup granulated sugar
• • ½ tablespoon baking powder
• • ½ teaspoon salt
• • 6 tablespoons unsalted butter, softened at room temperature cut into pieces

For Key Lime Frosting

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• • 3 sticks unsalted butter, softened and cut into cubes
• • 3 cups confectioners' sugar, sifted
• • 2-3 tablespoons milk
• • 1 teaspoon pure vanilla extract
• • 1 teaspoon key lime zest
• • 2 teaspoons key lime juice
• • pinch of salt
• • 2-3 drops food color gel paste of your choice

Instructions

Preheat oven to 350degrees F. Line muffin tins with cupcake liners.

In a small bowl, whisk together the egg and egg whites. Whisk in the coconut cream + water (OR milk if using), zest and juice of key limes and vanilla extract.

In the bowl of a stand mixer or large bowl, combine the cake flour, sugar, baking powder and salt. Mix on low for one minute. With mixer on low, add in butter, one piece at a time, and mixing until only pea-size pieces remain, about 1 minute. Add in half of the egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to low and add in the remaining egg mixture. Mix on low until combined, about 30 seconds. Stir batter once by hand with a rubber spatula (Do not over mix cake batter otherwise you will end up with dense cupcakes).

Divide batter evenly into prepared cupcake liners. Bake cupcakes until toothpick inserted in centers comes out clean, about 12-15 minutes.

Let cupcakes cool in pan for 1 minute before removing and cooling completely on a wire rack.

For frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium-high and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in food coloring and whip for an additional minute.
2. Frost cupcakes using a pastry tip. I used Wilton Tip 2C for these.

Notes

If you decide to double the recipe, use 1 egg and 5 egg whites.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Now for the giveaway! Use the widget below to enter for a chance to win a FREE pair of Tieks in the color of your choice. One lucky winner will receive a $200 e- gift card to shop on tieks.com. Giveaway runs Monday April 6th to Thursday April 9th. Giveaway open to US residents only (sorry!). Good luck!!

a Rafflecopter giveaway

This is not a sponsored post. Because I loved my Tieks, I partnered with Tieks to bring you this giveaway. Giveaway is only open to US residents. One winner will be selected at random and sent an E-gift card for $200 to shop on Tieks.com.

The post Key Lime Cupcakes + A Tieks Giveaway!! appeared first on A Classic Twist.

Last year, I had trouble finding key limes. They were either short in supply or my grocery store just sucked at carrying them so I had to settle for key lime juice. I was eager to get my hands on some fresh key limes this year so I can make everything key lime!! I did not go as crazy as the meyer lemons a few weeks ago but I did get two bags and the first thing I made was this coconut key lime panna cotta. Are you surprised coconut was my first flavor combo? You know me better than that 🙂 But I do have a classic key lime pie on the way for you.

Panna cotta is one of those desserts that I think is very under-appreciated. It is such a delicious concoction that is extremely easy to whip up and should be used as an arsenal in one’s goodie bag. Have guests coming over for dinner? Want to impress the in-laws without a lot of work? Or just have a sweet craving? Panna cotta is the answer!!

I think it was Lindsay who recently called it adult jell-o and I totally agree with her. It’s a silky, smooth, custard with an endless possibilities of flavor combinations. This coconut key lime panna cotta is a tropical delight and just perfect for Spring. A sweet creamy coconut custard is mixed with tart citrus and topped with a key lime mousse that is light in itself to be a stand alone dessert.

So if you are looking for something special, different and just easy to make this Spring, this panna cotta is for you!

Excuse while I enjoy my fresh key lime haul!!

Print

Yield: 4 servings

Coconut Key Lime Panna Cotta

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Coconut Panna Cotta

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• 1 teaspoon unflavored powdered gelatin
• 1 can coconut milk (13.5 oz)
• ½ teaspoon kosher salt
• 3 tablespoon honey
• ½ teaspoon vanilla extract
• zest and juice of 3 key limes

Key Lime Mousse

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• 1 tablespoon finely grated key lime zest
• ½ cup key lime juice
• ½ cup (1 stick) unsalted butter, divided
• ½ cup granulated sugar, divided
• 4 large egg yolks
• 1 large egg
• ½ cup heavy cream, chilled

Instructions

In a small bowl, combine gelatin and 2 tablespoons cold water. Let sit for 10 minutes to soften.

In a small saucepan, combine the coconut milk, salt and honey. Bring to a simmer over medium heat. Remove from heat and whisk in the soften gelatin mixture, vanilla extract, zest and juice until the gelatin is completely dissolved.

Divide the mixture among glasses (4) and chill until set, 3-4 hours or overnight.

To make mousse:

1. In a medium saucepan set over medium heat, combine the key lime zest, juice, ¼ cup unsalted butter and ¼ cup sugar. Stir until sugar dissolves and remove from heat.
2. In a small bowl, whisk eggs yolks, egg and remaining sugar until pale and thick, about 2 minutes. While whisking constantly, slowly pour the hot key lime mixture into the egg mixture. Transfer the mixture back to the saucepan and cook over medium-low heat, whisking constantly. Keep whisking until curd thickens and whisk leaves a trail, about 5 minutes. Remove from heat and whisk in the remaining butter until melted completely. Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface, Chill until completely cool, at least 2 hours.
3. When ready to serve panna cotta, whisk heavy cream in a small bowl until soft peaks forms. Fold whipped cream into key lime curd until completely combined. Spoon the mousse over the chilled panna cotta.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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The post Coconut Key Lime Panna Cotta appeared first on A Classic Twist.

It is May folks! And I have a very tropical bread for you today. Because what better way to get ready for the summer than enjoying flavors like coconut and lime? This coconut key lime bread is deliciously moist, coconut-y and perfectly citrus-y. It’s like whoa! Seriously!

But I’d expect nothing less since the recipe for this coconut key lime bread is from the new e-cookbook of a talented baker and friend. Steph of Girl Versus Dough created 30+ mouth-watering quick bread recipes and collected them all in a beautiful photographed e-book, Quick Bread Love.

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