I will never discriminate against anything citrus. It has to be one of my top five favorite things ever. You put citrus and pie together and it’s bound to be a knock-out. Key Lime Pie is no exception. I truly thought you couldn’t improve on Key Lime Pie, but it’s possible. Forgive me for bragging on myself, but the addition of cinnamon and brown sugar are exactly what we didn’t know Key Lime Pie was missing. Alas, we now have the Cinnamon Key Lime Pie and all is right in the world.
We all know that Key Lime Pie is sweet and tart. It’s incredible and I have no problems with a little tartness, but I’m always down to switch things up. The combination of cinnamon and brown sugar are among the best things ever created. They are the perfect smooth and warming qualities that I thought would balance out the tartness of the key limes perfectly.
I stuck with the graham cracker crust but with a little added cinnamon. The filling is everything that a traditional Key Lime Pie should be. The whipped cream has a little boost from the cinnamon and brown sugar. These flavors work together so perfectly and compliment each other the way that flavors should.
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Cinnamon Key Lime Pie
For Cinnamon Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs this is about 10 sheets of crackers
- 4 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
For Key Lime Filling:
- 1 can (14-ounces) sweetened condensed milk
- ⅔ cup fresh key lime juice 20-24 key limes
- 4 large egg yolks
For Brown Sugar Cinnamon Whipped Cream:
- 1 ½ cup heavy whipping cream
- 2 tablespoons brown sugar more if you like it sweeter
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees (F).
- Combine all ingredients until well combined. Press into a pie plate to form the crust.
- Bake for 10 minutes and let cool.
- Combine all ingredients and mix until well combined.
- Pour into baked crust and bake for 15-20 minutes or until the edges are set and the middle just barely jiggles.
- Remove from oven and let cool for 1 hour, then refrigerate for 3 hours.
For Whipped Cream:
- Pour heavy cream into a medium-sized bowl. Using a hand mixer, or a whisk if you’re brave, beat until it starts to thicken. Add brown sugar and cinnamon and continue to whip until it forms stiff peaks. Don’t over beat!
- When the pie has cooled pile the whipped cream on top, slice, and enjoy!
Cinnamon Graham Cracker Crust
- Preheat your oven to 350 degrees (F).
- Combine all of the ingredients until well combined. The easiest way to get graham cracker crumbs is to throw them into a food processor (I have this one), but you can also put them all in a bag and crush them up.
- Using the flat bottom of a cup, press the crumbs into an even layer in a pie plate (this is one of my favorites)
- Bake the crust for 10 minutes and then remove and let cool.
Key Lime Filling
- Key Limes are tiny and have a more concentrated flavor than regular limes, but being tiny also makes them harder to juice. This part took a while but is well worth it.
- Combine all of the ingredients in a medium-sized bowl and mix until well combined.
- Pour the filling into the cooled crust and bake for 15-20 minutes or until set on the edges and only slightly jiggles in the center.
- Remove from the oven and allow to cool for 1 hour, then chill for 3 hours.
Brown Sugar Cinnamon Whipped Cream
- Pour heavy cream in a medium-sized bowl. If you use a glass or metal bowl and chill it before it will help the cream whip up faster. Using a hand mixer or a whisk beat the cream until it starts to thicken.
- Add brown sugar and cinnamon and beat until the cream forms stiff peaks. You can tell that it has stiff peaks when you hold the mixer or whisk upside down and the whipped cream makes a peak at the top, but it does not droop or fall.
- Make sure you don’t overbeat the whipped cream! If it starts to look grainy it is overbeaten. You can still use it, it just won’t taste quite as smooth and won’t be as visually appealing.
- When the pie has cooled pile the whipped cream on top. Personally, I think the more the better, but it’s up to you!
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