A delicious spin on the classic. A mile high key lime pie topped with a vanilla bean Bavarian cream all sitting in a brown butter crust.
When we started looking at getting a travel trailer to take the dogs places that naturally led to me searching for blogs and Instagram accounts of people camping/rving with dogs.
Just like food bloggers, travel blogs try to project a certain lifestyle.
I see people’s campers all nice and clean and amazingly decorated.
My husband and I were at our first campground only 13 hours total (we went to pick up a dog) and our trailer was a mess. 🙂
Our bed is still not made…because those are actually hard to make.
At least in our trailer. 😛
Luckily I found a group that is specific to camping with spaniels.
They aren’t on Instagram and aren’t trying to project an image so they tell real stories (some not so great) and show real photos and give great tips.
Which is what people really need.
Oh sure it’s nice to look and fantasize that it’s all sunsets and perfectly roasted marshmallows.
But sometimes it’s pouring rain, farting dogs, and burnt to a crisp marshmallows. 😀
The first Key Lime Pie I ever made on this site ironically was called Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust.
It’s ironic because the story that was about how camping to me is in a nice hotel. 🙂
But I must say, only going once in our trailer so far, it was fun.
It does help that our trailer is brand new and is nicer than our house. For real.
It also helps that it’s kind of like my dorm room on wheels that I got to decorate with all sorts of spaniel stuff.
But back to this Mile High Key Lime Pie.
Key Lime Pie is my favorite.
I order it almost everywhere I see it on the menu.
So for my birthday this year I wanted a key lime pie.
But a really tall one.
I thought maybe I would do mile high meringue but this Bavarian is so much better than meringue.
This was definitely worth the effort to make it.
And as always it’s a great day to buy my cookbook.
Want More Pie Recipes?
Cinnamon Toast Crunch Apple Slice
Mile High Key Lime Pie
Ingredients
- Brown Butter Graham Cracker Crust:
- 1 ¾ cups crushed graham cracker crumbs
- 1/3 cup powdered sugar
- 7-8 TBSP brown butter
- 1/8 tsp. salt
- For the Key Lime Pie Filling:
- 1/2 cup key lime juice, fresh if possible
- 1/4 cup heavy whipping cream
- 1/3 cup Mascarpone cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 to 2 teaspoons finely grated lime or key lime zest, divided
- 5 egg yolks
- For the Vanilla Bean Bavarian:
- 1 packet powdered gelatin(around 2 ¼ tsp)
- 1 cup cold water, divided
- 3 large eggs, separated
- ¼ cup granulated sugar, divided
- 1 cup heavy whipping cream
- 1 vanilla bean, spilt, seeds removed, pod discarded
Instructions
- For the crust:
- In a large bowl add the graham cracker crumbs, powdered sugar, and salt.
- Add about 7 TBSP melted butter.
- Mix until combined.
- If it seems like it needs more butter add the remaining TBSP (mine too the full 8 TBSO).
- Pour contents into a 6 1/4-Inch Springform pan and press to form a shell. The crust will go very high up the sides…you want this.
- Bake crust for 15 minutes at 325F.Set aside.
- For the Key Lime Pie Filling:
- Whisk sweetened condensed milk with the egg yolks.
- Whisk in Mascarpone cheese.
- Stir in whipping cream and lime juice.
- Stir in 1 to 1 1/2 teaspoons lime zest.
- Pour into a prepared graham cracker crust and bake at 325° for 35-45 minutes. This is far longer than you would bake a traditional key lime pie but due to it’s thickness it will take much longer.
- Let cool to room temperate and then put in fridge for 30 minutes.
- For the Bavarian:
- Place ¼ cup of the water into a small bowl.
- Sprinkle gelatin over and let dissolve.
- In a saucepan, whisk together egg yolks and 1/8 cup granulated sugar. Do not place over heat, yet.
- Bring remaining water to a boil in a small saucepan.
- Once boiled, remove from heat.
- Temper egg/sugar mixture with water, slowly adding the water to the egg/sugar mixture and whisking the whole time.
- Move to stove top add gelatin and heat and simmer, stirring constantly, until sauce coats the back of a spoon.
- Place saucepan into a large, heat proof bowl filled with ice. This will help the mixture cool quicker. Watch to make sure the gelatin doesn’t start to set. Once cool, remove from ice bath and set aside.
- Whip 1 cup heavy cream into stiff peaks. Add the vanilla beans and whip until fully incorporated. Set aside.
- Whip egg whites and the remaining 1/8 cup granulated sugar until stiff peaks form.
- Carefully fold the egg whites with the whipped cream.
- Then fold the mixture into the cooled gelatin mixture.
- Pour on top of cooled key lime pie layer and smooth with the back of a spoon.
- Put in fridge covered in plastic wrap to set at least 4 hours.
Dana says
Looks delicious! I’m going to order the pan to make it. Question…when do you add the gelatin mixture to the egg mixture? I always have a problem with gelatin lumps when I make stuff with it. Just want to make sure I put it in at the right time!
Peabody says
After tempering the eggs.
Kristin says
i love camping! hope you enjoy all your new adventures with the trailer!
Peabody says
Thanks! I like camping when there is trailer involved. 🙂 I’m not so much a roughing it with a tent gal.
Julie says
When do you take it out of pan?
Peabody says
Once it’s all put together. You assemble in the pan.
Keith Pearson says
I am making this recipe. I have cooked the pie in the crust, in a 6 1/2 springform pan, but the pie fills the pan. Where does the Bavarian go? The photo shows pie and Bavarian within the crust but my Bavarian will be above the sides of the pan.
Peabody says
Hmmm, mine didn’t do that. Mine baked up just as pictured. How tall is your pan?
Peabody says
The pan that is linked that I used is both 6-1/4″ in diameter AND depth
Maria says
Same; the pie filling filled it up almost to the top.
Peabody says
How tall was the springform you were using?
Peabody says
I remade this today and it does not go anywhere near the top. https://www.instagram.com/p/C8U3QwqPv9x/
I’m going to guess you used the wrong size pan.
Amy says
Any substitutions for gelatin? This looks great, BTW. Thanks!
Peabody says
I don’t have any suggestions. I’ve never used any gelatin substitutes.
Joanna says
Hi! i’m wondering if I would need to x1.5 this recipe if I wanted to make it in a 9 inch springform pan or if I could just leave it as is? I’m OK with it not being so tall but I just don’t want it to be crazy thin – thanks!
Peabody says
It would most likely be pretty thin. Having made this recipe to be specifically tall I don’t have any measurements for it being in a 9-inch springform. This https://www.sweetrecipeas.com/2020/05/04/double-key-lime-pie/ is the on I used in a 9-inch.
You can see how thin it is as a tart here: https://www.sweetrecipeas.com/2018/05/27/blackberry-key-lime-tart/
Nathan says
There is absolutely no way you used the recipe as written in a 6inch diameter pan and the key lime filling is only 1-2 inches thick as per the picture. My key lime filling was a bit *more* than 3 inches thick even after baking. Did you use less than the prescribed amount of filling for the pie in the picture ??
Peabody says
I did use a 6-1/4″ (16 cm) high pan for this. I did use the full amount.
BEA says
Oh my gosh, we must be related!!! I laughed so hard at your blog that I forgot what recipe it was I was looking for. The camping the mess the dogs oh honey I’m right there with you. I currently live in NC but if you ever get this way then welcome to my house . I’ve got a couple of extra bedrooms, 3 bathrooms & 3 acres the dogs are welcome to. BTW, excellent recipe!!!
Peabody says
Awww, I appreciate the offer. 🙂