American Key Lime Pie Food
AMERICAN KEY LIME PIE
When we were in Florida, we had the most amazing key lime pie I have had ever had at a restaurant, we had to ask for the recipe. So here it is.
Provided by Perfect Pixie
Categories Pie
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
- pre-heat oven to 180°.
- Begin by placing the butter in a pan over the lowest heat to melt.
- Crush the digestive biscuits.
- Add to a separate bowl and mix in the grape nuts.
- Then add the melted butter and mix well.
- Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
- Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
- Meanwhile, place the egg yolks and lime zest in a bowl.
- Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
- Add the condensed milk and whisk for another 4 minutes.
- Finally add the lime juice and give it another quick mix.
- Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
- Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
- Serve cut in slices with cream fraiche and a twist of lime for decoration.
Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 9.8, Cholesterol 121, Sodium 339.2, Carbohydrate 45.9, Fiber 0.6, Sugar 28.3, Protein 7.3
AMERICANA KEY LIME PIE
Make and share this Americana Key Lime Pie recipe from Food.com.
Provided by Dannygirl
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
- Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
- Cook and stir over medium heat just till mixture comes to boiling.
- Remove from heat; stir in grated peel.
- Add food coloring sparingly to tint pale green.
- Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
- Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
- Fold gelatin mixture into egg whites.
- Fold in whipped cream.
- Pile into cooled baked pastry shell.
- Chill till firm.
- Spread with more whipped cream; edge with grated lime peel.
- Sprinkle chopped pistachio nuts in center.
- Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.
Nutrition Facts : Calories 406.9, Fat 23.2, SaturatedFat 11.6, Cholesterol 165, Sodium 247, Carbohydrate 44.6, Fiber 0.4, Sugar 33.9, Protein 7
KEY LIME PIE
Steps:
- Preheat the oven to 375 degrees F.
- In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
- Lower the oven temperature to 325 degrees F.
- In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
- Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
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