5-INGREDIENT QUICK FROZEN KEY LIME PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
TRADITIONAL KEY LIME PIE
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
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
KEY LIME PIE
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
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
WORLD'S BEST KEY LIME PIE
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
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
PHOENICIAN'S KEY LIME PIE
When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!
Provided by Arlette Therese Abdallah
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 10h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
- Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
- While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
- Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 47.3 g, Cholesterol 164.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 177.3 mg, Sugar 36.6 g
KEY LIME PIE
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 pie
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
- Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
PINA COLADA KEY LIME PIE
Provided by Food Network
Time 2h29m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough.
- Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.
- For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
- Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).
- Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.
- Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!
CATAHOULA'S KEY LIME PIE
I found this AMAZING pie on another website some weeks ago when I was looking for a good key lime pie recipe that did not include a meringue topping (my fiance doesn't care for it). According to that site, this is the key lime pie served at the famous Catahoula's restaurant in Louisiana. Normally I am not a big fan of key lime pie, but this one is a winner! I'm including the recipe for the crust if you want to make your own; I simply used a store-bought prepared graham cracker crust, and it worked just fine. For a pretty presentation, pipe whipped cream around the edges of the pie, and garnish with fresh lime zest.
Provided by Lynne M
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Prepare crust: Thoroughly mix all ingredients. Press into bottom and sides of a 10" pie tin with fingertips. Bake for 8-10 minutes, watching carefully to avoid letting the crust burn. Remove from oven.
- For the filling: Combine filling ingredients and blend until smooth and creamy (I used my Bullet mixer for this and it worked wonderfully). Pour into pie crust.
- Bake at 350 degrees for 35 minutes or until firm.
- Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.
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
CUBAN GUAVA AND LIME MERINGUE PIE
One of my grandmother's signature recipes has a ruby orange filling that is uniquely suited to the meringue pie due to its zesty sweet taste.
Provided by miamimamas
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. For the pastry, blend the butter cubes and flour into small crumbs quickly so the butter stays cold. In a separate small bowl, combine egg yolks with 2 tsbs. water, then blend into flour crumbs until pastry reached right consistency -- this may require a few more drope of water blended into the pastry.
- 2. Roll out cold pastry on floured surfce and place on to pie tin. Then refridgerate foir 30 minutes.
- 3. Prick the bottom of pastry pie bottom and heat oven to 200c/180c fan /gas 6 nad blind bake for 15 minutes (my grandmother did not use parchemnt paper or beans to keep the pastry from rising.she just pricked the pastry several times right before putting it in the oven.).
- 4. For the filling, slowly heat guava paste, 2 tablespoons of water, sugar and lime juice for until just blended. Remove from heat.
- 5. Add butter and beaten whole egg and egg yolks to pan. Heat at medium, stirring vigorously for a few minutes until blended and then set the filling aside in the refridgerator.
- 6. For the meringue, whisk egg whites into stiff peaks, slowly add sugar, whisking as you add a bit at a time. Finally whisk in the corn flour until you have thick glossy peaks.
- 7. Pour the filling in the pastry case, followed by the meringue. Bake for 18 -20 minutes until the meringue is crisp and slightly coloured. Let the pie sit for at least an hour before serving.
Nutrition Facts : Calories 595.7, Fat 25.4, SaturatedFat 15.2, Cholesterol 145.6, Sodium 247.3, Carbohydrate 84.9, Fiber 1.5, Sugar 50.1, Protein 8.6
KEY LIME PIE IV
Easy pie! You can substitute a prepared shortbread or graham cracker crust for the pastry crust, if you like.
Provided by Ruth Uitto
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.
- Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 39.5 g, Cholesterol 57.4 mg, Fat 23.1 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.5 g, Sodium 195.7 mg, Sugar 27 g
NO-BAKE KEY LIME PIE
This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.
Provided by Dan Langan
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
- In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
- For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
- Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
- With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
- Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
- For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
- Dollop the whipped cream around the surface of the pie filling.
- For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.
ISLAMORADA KEY LIME PIE
Make and share this Islamorada Key Lime Pie recipe from Food.com.
Provided by Dannygirl
Categories Pie
Time 20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes.
- Add 1/2 cup lime juice.
- Let rotate at low speed for about 1 second.
- Fold a few times with a rubber spatula.
- Pour into baked pie shell.
- Let stand.
- Beat separated egg whites with cream of tartar for a full five minutes.
- Add sugar.
- Beat another full five minutes.
- Spread on top of pie.
- Brown in oven.
CARIBBEAN KEY LIME PIE
Make and share this Caribbean Key Lime Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 1 pie
Number Of Ingredients 11
Steps:
- To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
- Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
- Stir frequently, and watch carefully.
- Remove from oven and let cool.
- Meanwhile, reduce the oven to 250 degrees.
- In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved.
- Fold in cooled coconut. Press this mixture into greased 9-inch pie plate and bake at 250 degrees for 7 minutes and set. Remove from oven and let cool.
- To make filling:
- Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl.
- Beat in the egg yolks.
- Gently mix in sour cream to combine well.
- Pour into cooled crust. Swirl meringue over top of filling.
- Bake in 350 degrees oven 20 minutes or until meringue is nicely browned.
- Cool, then chill at least 30 minutes before serving.
- To make Meringue:
- Beat egg whites in large mixing bowl until soft peaks are formed.
- Gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.
Nutrition Facts : Calories 3858.6, Fat 223.3, SaturatedFat 169.7, Cholesterol 802.6, Sodium 998, Carbohydrate 411.5, Fiber 32.8, Sugar 359.9, Protein 78.1
COCONUT-KEY LIME PIE
I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.
Provided by Andi
Categories Key Lime Pie
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
- Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
- Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g
More about "cuban key lime pie food"
BEST KEY LIME PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
HOW TO MAKE CUCUMBER-KEY LIME PIE - COUNTRY LIVING …
From countryliving.com
CARIBBEAN KEY LIME PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
KEY LIME PIE | RICARDO
From ricardocuisine.com
KEY LIME PIE RECIPE (THE BEST CREAMY TART AND SWEET …
From divascancook.com
KEY LIME PIE - WIKIPEDIA
From en.wikipedia.org
KEY LIME PIE (EASY RECIPE WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
AUTHENTIC KEY LIME PIE RECIPE » SEA SALT SAVORINGS
From seasaltsavorings.com
GO FOR THE KEY LIME PIE, NOT THE CUBAN SANDWICH - CARMINE'S …
From tripadvisor.ca
KEY LIME PIE - THE WASHINGTON POST
From washingtonpost.com
KEY LIME PIE RECIPE | TOMMY BAHAMA
From tommybahama.com
CUBAN SANDWICH AND KEY LIME PIE!! - KERMIT'S KEY WEST KEY LIME …
From tripadvisor.ca
KEY LIME PIE - COOL FOOD DUDE
From coolfooddude.com
KEY LIME PIE IN 2022 | KEY LIME PIE, KEY LIME, CUBAN RECIPES
From pinterest.co.uk
KEY LIME PIE CUSTARD RECIPE | LIVING WELL SPENDING LESS®
From livingwellspendingless.com
KEY LIME PIE - MY COUNTRY TABLE
From mycountrytable.com
THE BEST ZESTY KEY LIME PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
THE SECRET TO REAL, TRADITIONAL KEY LIME PIE - DELISHABLY
From delishably.com
AUTHENTIC CUBAN KEY LIME PIE 1948 RECIPE | KEY LIME RECIPES, …
From pinterest.ca
KEY LIME TART - THE WOKS OF LIFE
From thewoksoflife.com
KEY LIME PIE - JOYFOODSUNSHINE
From joyfoodsunshine.com
5 TIPS FOR MAKING THE PERFECT KEY LIME PIE | FOOD & WINE
From foodandwine.com
CUBAN SANDWICHES & FLORIDA KEY LIME PIE - THE BAD MOMMY DIARIES
From thebadmommydiaries.com
WOW! BEST KEY LIME PIE - CUBAN COFFEE QUEEN
From tripadvisor.ca
KEY LIME PIE | PILAR CUBAN EATERY—CUBAN FOOD AND CATERING IN …
From pilarny.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CUBAN, SEAFOOD, AND KEY LIME PIE! - REVIEW OF KEY WEST FOOD …
From tripadvisor.com
EASY KEY LIME PIE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
KEY LIME PIE (SLICE) – CUBAN BURGER HARRISONBURG
From cubanburger.com
GREAT PIE AND CUBAN COFFEE - KEY LIME PIE BAKERY
From tripadvisor.ca
CUBAN, SEAFOOD, AND KEY LIME PIE! - KEY WEST FOOD TOURS
From tripadvisor.ca
HOW TO MAKE THE PERFECT KEY LIME PIE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love