Best Key Lime Pie Recipe 445 Food

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KEY LIME PIE



Key Lime Pie image

Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.

Categories     Desserts

Time 45m

Yield 8 to 10

Number Of Ingredients 11

1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
⅓ cup packed light brown sugar
4 tablespoons unsalted butter, melted
Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt (2% or whole milk)
1 tablespoon grated lime zest
¾ cup fresh lime juice
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest
8 to 10 thin lime slices

Steps:

  • Preheat oven to 375 °F and set an oven rack in the middle position.
  • In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
  • Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
  • Lower the oven temperature to 350°F.
  • In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
  • In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
  • Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
  • Note: The nutritional information was calculated using 2% Greek yogurt.

Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F.
  • Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
  • For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
  • For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

TRADITIONAL KEY LIME PIE



Traditional Key Lime Pie image

I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.

Provided by The Big Cheese

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs, separated with one egg white separate by itself
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
3 teaspoons grated lime rind
1 8 inch pie shell or 1 9-inch pie shell, baked and cooled
1/2 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Beat egg yolks.
  • Stir in sweetened condensed milk, key lime juice and rind.
  • In a small bowl, stiffly beat 1 egg white.
  • Fold into pie mixture.
  • Turn into baked pie shell.
  • Beat the three reserved egg whites with cream of tartar until foamy.
  • Gradually add sugar, beating until stiff but not dry.
  • Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
  • Bake 15 minutes at 350° or until meringue is golden brown.
  • Cool in refrigerator at least 6 hours.

Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1

THE BEST KEY LIME PIE



The Best Key Lime Pie image

This is a great recipe I found on Allrecipes.com by Ann Richardson. One of the easiest and best key lime pies I've ever made! Since I live in Costa Rica, key limes or sour cream aren't easy to come by. I substitute Natilla (a type of creme fraiche) for the sour cream and Mandarinas (a very sour mandarin-type orange) for the limes. I don't know if it's the heat and humidity here, but I have to bake it for 10-12 minutes to get the pinhole bubbles. But I've left the recipe as Ann wrote it, in case that's what it takes in more moderate weather... Sometimes, I'll add a topping made with natilla, a bit of mandarina juice, and powdered sugar. It is quite tasty! Prep time includes time to zest and juice the limes. Thanks, Ann!!!

Provided by Jostlori

Categories     Dessert

Time 18m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 6

9 inches graham cracker crust (homemade or storebought)
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon lime zest, grated
lime slices and whipped cream (to garnish)

Steps:

  • Preheat oven to 350 degrees (175 celsius).
  • In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
  • Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
  • Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Nutrition Facts : Calories 549.4, Fat 20.3, SaturatedFat 9.5, Cholesterol 46.5, Sodium 328.5, Carbohydrate 84.2, Fiber 0.6, Sugar 74.8, Protein 10.7

THE BEST KEY LIME PIE



The Best Key Lime Pie image

This recipe came from my friend, Suzette. I love Key Lime pie and this is the best I have ever tasted! She combined several recipes (Southern Living) in one to make this perfect pie. It is sure to please!

Provided by Rhonda in Texas

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (5 1/3 ounce) package graham crackers, crushed
1/4 cup sugar
1/4 cup butter, plus
2 tablespoons butter, melted
3 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/3 cup powdered sugar
1 1/2 teaspoons lime rind, grated
1 cup whipping cream
1/3 cup powdered sugar

Steps:

  • Combine graham crackers crumbs, sugar and butter and press into pie plate.
  • Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
  • Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 1 (9-inch) pie

Number Of Ingredients 9

1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
  • For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
  • For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

WORLD'S BEST KEY LIME PIE



World's Best Key Lime Pie image

Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.

Provided by June

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g

CLASSIC KEY LIME PIE



Classic Key Lime Pie image

Creamy, sweet, and tart, this classic lime dessert is always a favorite.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 8

Number Of Ingredients 10

1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk
⅔ cup fresh lime juice
⅓ cup sour cream
2 teaspoons grated lime peel
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

Steps:

  • Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
  • Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
  • Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g

KEY LIME PIE



Key lime pie image

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

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

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

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