10 Minute Lime Cracker Pie Food

10-MINUTE LIME CRACKER PIE

10-Minute Lime Cracker Pie image

This recipe is from Serious Eats and it is mandatory that you let the pie sit overnight loosely wrapped in plastic. This is how the crackers fully absorb the custard. I used a deep dish pie plate. Cook time is refrigeration time.

Provided by mandabears

Categories Pie

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

2 (14 ounce) cans sweetened condensed milk, I used Eagle low-fat
1 pint heavy cream
1/2 cup lime juice, use fresh limes
1 tablespoon grated lime zest
10 ounces Ritz crackers, I used low salt, about 2 1/2 sleeves

Steps:

Combine condensed milk and heavy cream in a large bowl.
Add lime juice and whisk until thickened, about 1 minute.
Spread 1 cup filling on bottom of deep dish pie plate or 11 inch oval casserole.
Top with a single layer of Ritz cracker.
Repeat steps, alternating layers of filling and crackers until pie plate is full, finish with a layer of filling.
Sprinkle with grated lime peel.
Refrigerate cover with plastic wrap overnight.

Nutrition Facts : Calories 701.9, Fat 38.9, SaturatedFat 21.1, Cholesterol 115.2, Sodium 461.5, Carbohydrate 79.4, Fiber 0.9, Sugar 57.2, Protein 11.7

10-MINUTE LIME PIE

10-Minute Lime Pie image

A super easy stand-in for traditional key lime pie. Slightly altered from the version posted on Serious Eats (http://www.seriouseats.com/recipes/2011/07/10-minute-lime-cracker-pie-recipe.html). Squeezing the limes can be a chore, but you can always skip it by buying fresh lime juice.

Provided by Mandy at Food.com

Categories Pie

Time 10m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 5

Ingredients

2 (14 ounce) cans sweetened condensed milk
1 pint heavy cream
3/4 cup lime juice, plus
1 tablespoon lime zest, from 8 limes
70 Ritz crackers (about 35 crackers per sleeve)

Steps:

Combine condensed milk and heavy cream in a large bowl.
Add lime juice and whisk until thickened, about 1 minute.
Spread 1 cup filling on bottom of deep-dish pie plate.
Top with single layer of Ritz crackers.
Repeat, alternating layers of filling and crackers until pie plate is full. Finish with a layer of filling. For that layer, mix half of the lime zest into the "batter".
Sprinkle with the remaining grated lime zest.
Refrigerate overnight. Keep refrigerated until serving.
Note: Original recipe called for 1/2 cup juice but I found it better with more. I also only needed 6 limes to provide the juice I needed. Club crackers can stand-in for Ritz.

Nutrition Facts : Calories 537.2, Fat 29.9, SaturatedFat 16.6, Cholesterol 92.2, Sodium 323, Carbohydrate 60.7, Fiber 0.6, Sugar 45.4, Protein 9

KEY LIME PIE WITH BUTTER CRACKER CRUST

Key Lime Pie with Butter Cracker Crust image

We were pleasantly surprised that salty, buttery crackers worked just as well as graham crackers for this Floridian custard pie. This crust would also take nicely to a filling of peanut butter mousse or pudding.

Provided by Food Network Kitchen

Categories dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, melted, plus more for buttering the pie plate
60 butter crackers, such as Ritz Crackers (about 2 sleeves)
2 tablespoons sugar
1 large egg white
One 14-ounce can sweetened condensed milk
2/3 cup fresh Key lime or lime juice (from about 6 to 8 limes), plus 1/2 Key lime or lime for garnish
Pinch kosher salt
4 large egg yolks
Whipped cream, for serving (see Cook's Note)

Steps:

For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely.
For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight.
Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime "meat" into small chunks.
Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.

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