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Restaurants›Slug & Lettuce - Wolverhampton›Gold Dusted Key Lime Pie Recipe

Gold Dusted Key Lime Pie Recipe

Name: Slug & Lettuce - Wolverhamptons GOLD DUSTED KEY LIME PIE Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 0.5 cups finely crushed ginger snap cookies; 2 tbs granulated sugar; 6 tbs unsalted butter, melted; 0.25 tsp kosher salt; 1 can (14 oz) sweetened condensed milk; 0.75 cups fresh key lime juice (or bottled if necessary); 2 tbs key lime zest; 4 units egg yolks; 0.5 cups full-fat sour cream; 0.5 tsp vanilla extract; 0.5 cups water; 0.5 cups brown sugar, packed; 1 tbs molasses; 1 tbs fresh ginger, peeled and thinly sliced; 0.5 tsp ground cinnamon; 0.125 tsp ground cloves; 1 tsp orange zest (optional); 1 cups heavy whipping cream; 2 tbs powdered sugar; 0.25 cups freeze-dried raspberries, crushed; 1 tsp edible gold dust (luster dust); 1 tbs unsalted butter (for pan); 1 tsp extra lime zest for garnish

Inspired by Slug & Lettuce - Wolverhampton

Time5h

Serves8

With gingerbread syrup and freeze-dried raspberries.

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Ingredients

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Crust

1 1/2 cups graham cracker crumbs

1/2 cups finely crushed ginger snap cookies

2 tbs granulated sugar

6 tbs unsalted butter, melted

1/4 tsp kosher salt

Filling

1 can (14 oz) sweetened condensed milk

3/4 cups fresh key lime juice (or bottled if necessary)

2 tbs key lime zest

4 units egg yolks

1/2 cups full-fat sour cream

1/2 tsp Watkins vanilla extract

Gingerbread Syrup

1/2 cups water

1/2 cups brown sugar, packed

1 tbs molasses

1 tbs fresh ginger, peeled and thinly sliced

1/2 tsp Ground cinnamon

1/8 tsp ground cloves

1 tsp orange zest (optional)

Garnish & Finish

1 cups heavy whipping cream

2 tbs powdered sugar

1/4 cups freeze-dried raspberries, crushed

1 tsp edible gold dust (luster dust)

1 tbs unsalted butter (for pan)

1 tsp extra lime zest for garnish

Method

Crust

Prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie pan and set aside.

Combine graham cracker crumbs, crushed ginger snaps, granulated sugar and salt in a medium bowl. Stir to combine evenly.

Add melted butter and mix with a fork until the mixture is uniformly moistened and holds together when pinched.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pie pan, using the bottom of a measuring cup to compact the crust tightly and evenly (about 1/4–1/2 inch thick at the edges).

Bake crust in preheated oven for 8–10 minutes until set and fragrant. Remove and let cool slightly while preparing filling. Keep oven on.

Filling

In a medium bowl whisk egg yolks until smooth and slightly thickened (about 30–45 seconds).

Add sweetened condensed milk, sour cream, lime juice, lime zest and vanilla. Whisk until completely combined and smooth. The mixture should be pourable but slightly thickened.

Pour filling into the warm (not hot) prebaked crust and gently smooth the top with a spatula to distribute evenly.

Bake in the 350°F (175°C) oven for 12–15 minutes, or until the filling is mostly set with a slight jiggle in the center (internal temperature around 150°F/65°C if using an instant-read thermometer). Avoid overbaking to keep the filling silky.

Remove pie from oven and cool on a wire rack for 30 minutes. Then refrigerate uncovered for at least 3 hours, preferably 4–6 hours or overnight, until fully chilled and set.

Gingerbread Syrup

While the pie chills (or up to a day ahead), make the gingerbread syrup: combine water, brown sugar, molasses, sliced ginger, cinnamon, cloves and orange zest in a small saucepan.

Bring mixture to a gentle boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer 6–8 minutes until slightly thickened and aromatic. Taste and adjust spices or sweetness if desired.

Remove from heat and let syrup cool completely. Strain through a fine mesh sieve to remove ginger slices and zest, pressing gently to extract flavor. Transfer to a small bottle or jar and refrigerate until ready to use. Syrup will keep refrigerated for up to 1 week.

Garnish & Finish

About 30 minutes before serving, make whipped cream: chill a medium bowl and beaters briefly. Pour heavy cream and add powdered sugar. Whip until soft to medium peaks form. Keep chilled until assembly.

Crush freeze-dried raspberries in a small bowl to a coarse powder. Set aside.

To assemble: Remove chilled pie from refrigerator. Spoon 1–2 tablespoons of gingerbread syrup across the surface of the pie in a decorative line or drizzle pattern; do not soak—aim for accenting flavor. Reserve extra syrup for serving.

Pipe or dollop whipped cream around the rim or in decorative rosettes across the pie as desired.

Lightly dust the center and edges of the pie with crushed freeze-dried raspberries, concentrating a little on the whipped cream rosettes for color.

Using a small dry brush, very lightly apply edible gold dust to the highest points of the whipped cream and a gentle sweep across the raspberry-dusted areas for a shimmering finish. Start sparingly—a little gold goes a long way.

Finish with extra lime zest scattered lightly over the pie for bright aroma.

Slice with a hot, dry knife (wipe between cuts) and serve each slice with an extra drizzle of gingerbread syrup and a sprinkle of crushed freeze-dried raspberry if desired.