2008 AMERICAN PIECOUNCIL/CRISCO NATIONAL PIECHAMPIONSHIP AMATEUR BEST OF SHOW
BY JOHN SUNVOLD, WINTER SPRINGS, FLA.
1½ cups graham cracker
½ cup sugar
4 tablespoons butter, melted
Mix all ingredients together and press mixture into a 9-inch pie plate. Bake in a 375 -degree oven for 20* minutes, or until brown. Allow to cool down to room temperature.
*Kitchen Ade note: I found this pie crust only needed 10 minutes to brown.
KEY LIME LAYER
2 (14-ounce) cans sweetened condensed milk
2 large eggs
¾ cup Key lime juice
Mix all of the ingredients and pour mixture into the cooled pie shell. Bake in a 375-degree oven for 15 minutes. Remove from oven. Chill the pie in the refrigerator for 2 hours.
BLUEBERRY PRESERVES LAYER
Spread ¾ cup Smucker’s blueberry preserves on the top of the Key lime layer.
Cover fully from crust to crust. Do not let preserves touch the crust, as it may get soggy with contact. Chill.
WHITE CHOCOLATE MOUSSE LAYER
2 ½ cups heavy cream
¼-pound (4 ounces) white chocolate, broken into small pieces
Bring ½ cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted, and the mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least 4 hours.
In a large bowl, beat the rest of the heavy cream with an electric mixer on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Top the blueberry preserves layer with the white chocolate mousse. Garnish with fresh blueberries and grated lime peel (for color). Chill for 2 hours. Serves 8.
Posted by Debi Walter
Picture to follow when I bake this pie this weekend for Ashley's BD.