VIDEO FEATURED RECIPIE: Fresh From Florida – Delicious Blueberry Key Lime Pie

By  //  April 24, 2017

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Fresh From Florida recipes by Chef Justin Timineri

SPACE COAST DAILY TV: Florida Blueberry Key Lime Pie in 90 seconds.

FRESH FROM FLORIDA – Florida farmers make it easy for everyone to eat fresh produce year-round. Due to the milder climate in the Sunshine State, fruits and vegetables grown in Florida are generally available earlier than those produced in other states.

In fact, most of Florida’s produce is available between October and June.

This allows you to enjoy fresh Florida tomatoes, oranges, bell peppers, strawberries, snap beans and squash during the winter months, and fresh Florida blueberries, sweet corn and watermelon in late spring.

Seafood and shellfish caught in Florida’s waters are available year-round.

So enjoy the bounty that Florida has to offer – and for delicious dishes, check out our “Fresh From Florida” recipes created by Chef Justin Timineri, Florida’s culinary ambassador.

Today’s recipe is Florida Blueberry Key Lime Pie, which makes a great late spring and all summer long dessert.

Florida Blueberry Key Lime Pie Recipe

Today’s recipe is Florida Blueberry Key Lime Pie, which makes a great late spring and all summer long dessert.

Graham Cracker Crust:

  • 3 tablespoons Florida natural sugar
  • 1½ cups finely crushed graham cracker crumbs
  • 1/3 cup butter, melted

Key Lime Pie Filling:

  • 1/2 cup fresh squeezed Florida Key lime juice
  • 3 teaspoons fresh Key lime zest
  • 14-ounce can sweetened condensed milk 
  • 4 large egg yolks

Florida Blueberry Topping Ingredients:

  • 2 cups Florida blueberries
  • 1/2 cup apricot jam
  • 1/4 cup water

Florida farmers make it easy for everyone to eat fresh produce year-round. Due to the milder climate in the Sunshine State, fruits and vegetables grown in Florida are generally available earlier than those produced in other states.

Preparation:

Graham Cracker Crust Preparation:
Preheat oven to 350 degrees F. In a medium-sized mixing bowl combine graham cracker crumbs, butter, and sugar. Stir ingredients to combine. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes. Let cool completely. Set aside.

Key Lime Pie Filling Preparation:
Preheat the oven to 325 degrees F. In a medium-sized mixing bowl combine condensed milk, egg yolks, Key lime juice and Key lime zest. Use a whisk to make sure all ingredients are combined (the combined ingredients will naturally thicken slightly).  Pour Key lime pie filling mixture into the cooled graham cracker crust. Bake pie for 10 to 15 minutes or until the pie looks almost set. Remove pie from oven and let cool to room temperature. Cover pie and place in the refrigerator as it is best served cold. To serve, top pie with fresh whipped cream and slices of fresh Key lime.

Florida Blueberry Topping Preparation:
Heat the apricot jam and water in a small saucepan over medium heat until completely melted. Arrange blueberries in a single layer over the key lime pie. Using a pastry brush, brush a layer of melted jam over the blueberries. Let cool.

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