Key Lime Pie with Grand Marnier® Whipped Cream

Lucy Buffett’s—Jimmy’s sister—Gulf shores restaurant, LuLu’s, may have all the colorful flair of a Caribbean resort, Check out some of Lucy’s favorite recipes from her own kitchen and restaurant. You might just want to plan a trip to Gulf Shores to try them out for yourself.



Key Lime pie with Grand Marnier® Whipped Cream

Makes 1 pie
2 cups finely-crushed graham crackers
1 stick unsalted butter, melted
3 T sugar
1 tsp. unflavored gelatin
2 T cold water
2 egg yolks
1/2 cup Key Lime juice, freshly squeezed if available
1 (14 oz) can sweetened condensed milk
Grand Marnier® Whipped Cream (recipe below)
1 lime, thinly sliced for garnish

1. Preheat oven to 350 degrees
2. Combine cracker crumbs, melted butter, and sugar
in a small mixing bowl.
3. Press evenly into a 9-inch pie pan with hands or the back of a spoon.
4. Bake for 10 minutes or until lightly brown. Set aside to cool.
5. In a small mixing bowl, dissolve gelatin in cold water, stir, and set aside.
6. In a heavy saucepan, combine egg yolks and lime juice and stir over medium-low heat for 10 minutes or until slightly thick and very hot. Be careful not to bring to a full boil.
7. Add softened gelatin to lime juice mixture. Whisk well for 1 minute or until gelatin is dissolved.
8. To quickly cool mixture, place saucepan in a large bowl filled with ice.
9. When completely cooled, gradually whisk in condensed milk, stirring until blended well and mixture becomes thick.
10. Spoon into graham cracker crust and spread evenly.
11. Cover filling with plastic wrap and refrigerate.
12. When ready to serve, top pie with fresh Grand Marnier® whipped cream and lime slices.

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Grand Marnier® Whipped Cream

1/2 pint heavy cream, well chilled
2 T sugar
1 T Grand Marnier® liqueur, optional

1. In a stainless steel mixing bowl, combine cream, sugar, and liqueur.
2. Whip with an electrical mixer on high until cream holds peaks. Be careful not to over-whip cream or it will separate. Cream is properly whipped when you can drag a finger through it and a trough remains.

Cathy Still Johnson

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