Custard Key Lime Pie Food

LIME-COCONUT CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhanging dough under itself and crimp as desired.
• Whisk the eggs in a large bowl. Stir in the coconut oil, half-and-half, 1¼ cups shredded coconut, the sugar, flour, lime juice and all but ½ teaspoon lime zest. Pour into the prepared crust. Bake until the filling is set and the crust is golden brown, 50 to 55 minutes. (Tent the crust with foil if it is browning too quickly.) Transfer to a rack and let cool completely, 1 to 2 hours.
• Meanwhile, spread the remaining 1 tablespoon shredded coconut on a baking sheet and bake until golden brown, 3 to 5 minutes. Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Spoon the whipped cream onto the pie. Sprinkle with the toasted coconut and reserved lime zest.

5 INGREDIENT KEY LIME CUSTARD

Steps:

• Add the 1 1/2 cups of milk to a medium size sauce pan.
• Then add the sugar to the pot and mix.
• In a large measuring cup add the remaining 1/2 cup of milk, the corn starch. Mix really well until the corn starch is dissolved and there are no lumps. Then add in the eggs and the Young Living Lime Vitality EO. Mix again until combined.
• Turn stove on to medium heat and start stirring in your corn starch slurry.
• Continue to mix until mixture comes to a boil.
• Then pour into your mason jars or glass bowls. We garnished our custard with whipped topping and crushed graham cracker crumbs for a truly Key Lime pie feel. Serve warm or keep in the fridge for covered for up to a week.

THE BEST ZESTY KEY LIME PIE RECIPE

Steps:

• Make the crust: Preheat your oven to 350 degrees F. Spread out 1/2 cup of slivered almonds on a baking sheet. When the oven is ready, toast the almonds for about 5-6 minutes, opening the oven to stir the almonds around every 2 minutes. The almonds are done when they are light brown and smell like heaven. Remove from the oven and set aside to cool.
• Meanwhile, add 12 full graham cracker sheets to a food processor and pulse into fine crumbs. (You could also buy a box of graham cracker crumbs. You need 1 and 1/3 cups. If you are skipping the almonds, add 1/2 cup crumbs.)
• Add 2 tablespoons sugar and 1/4 teaspoon salt. Add the toasted almonds to the food processor and pulse into fine crumbs. Add 6 tablespoons melted butter and pulse until the mixture resembles wet sand.**
• Press the mixture into a 9 or 9 and 1/2 inch pie plate. I like to use a glass to press it. Make sure it goes as far up on the sides as you can get it to go. (So that the custard doesn't overflow)
• Bake the crust at 350 for 10 minutes. Set aside to cool completely before adding the filling (I often stick mine in the fridge/freezer after it has cooled from the oven. If your pan is glass, you should be able to touch the pie plate with your hands before refrigerating (you don't want to crack the glass from the temperature change)
• Make the lime custard: Add 6 egg yolks to a large bowl or stand mixer. Beat on medium high speed for about 5 minutes. Your yolks will lighten to a pale yellow color. (You're whipping air into them to make them nice and fluffy. Don't skip it.)
• With the mixer running, add in the sweetened condensed milk. You need 1 and 1/2 (14-ounce) cans. This is 1 full can plus 2/3 cup from a second can. (use the remainder to make these Buried Cherry Cookies!)
• Add 1 cup plus 2 tablespoons full fat sour cream and combine well.
• Zest about 5 or 6 limes until you have 2 and 1/2 tablespoons. Do yourself a favor and buy a Microplane zester for this job. This tool is so sharp and makes zesting a breeze. Add the zest to the bowl.
• Juice your limes until you have 1 cup plus 2 tablespoons. I used an electric citrus juicer, which makes it so fast. It's a worthy investment if you love citrus, or if you plan to make this pie!
• Add 1 cup plus 2 tablespoons lime juice to the custard mixture and beat until just combined, scraping the sides and bottom of the bowl until you're sure it's all mixed in.
• Pour the custard into the cooled crust. Pour SLOWLY to make sure it doesn't overflow.
• Bake the pie at 350 for 25 minutes. You should see a few tiny bubbles on the surface of the pie. The pie will not look set and will be very wiggly. Never fear! It's supposed to be like that.
• Remove from the oven and let cool on a cooling rack for about 45 minutes to an hour.
• Cover the pie with plastic wrap and chill in the fridge for at least 3 hours. (You can make this pie up to 3 days ahead of time.)
• Make the whipped cream: When you are ready to serve the pie, beat 1 and 1/2 cup whipped cream on high speed. With the mixer running, add the juice from 1 lime (do it while mixing to make sure you don't curdle the cream)
• Add 1/3 cup powdered sugar and continue beating on high speed for 2-3 minutes, until the cream is stiff.
• Add the whipped cream to a piping bag set with a large star tip. (Or you could put it in a ziplock and snip the corner.) Pipe the whipped cream on top of the pie however you like. Save any remaining whipped cream for guests to add to their own slice. See note for alternative topping.
• Garnish the pie with sliced limes and additional lime zest.
• After decorating, you can freeze the pie for about 15 minutes before serving. Key Lime Pie is best served very cold!

FLUFFY "KEY" LIME PIE

Steps:

• Combine graham, butter, and powdered sugar in mixer until well mixed, then press into a 9-inch pie plate. (Optional: Bake at 350 for 6-8 minutes, just until you can begin to smell the crust baking.) Freeze crust until needed.
• Grate the zest from one full lime. Squeeze the juice from fresh limes to make 1/3 cup (approximately 1 1/2 limes) of juice.
• Whisk together sugar, yolks, zest, and lime juice in a double boiler and heat until they form a custard. Remove from heat and allow to cool.
• Whip egg whites to stiff peaks and then beat in sugar.
• Fold egg whites into custard.
• Whip cream and confectioner's sugar together to stiff peaks. Fold into custard mixture.
• Gently spread the custard mixture into the pie crust and freeze until firm, at least 2 hours.

CUSTARD KEY LIME PIE

Steps:

• Crust: Mix dry ingredients then add melted butter.
• Mix again.
• Press into 9inch pie pan.
• Bake 10 minutes at 325.
• Let cool.
• Filling: Beat egg yolks well.
• Add sweetened condensed milk and beat again.
• Very slowly, a little bit at a time add the key lime juice.
• Mix very well with your mixer.
• Rinse off the beaters to start to prepare the egg whites.
• Beat the egg whites until stiff glossy peaks form.
• Fold egg whites into the yolk mixture.
• Texture should be even.
• Pour into pie crust pan.
• Bake 20 min at 325.
• Cool, then refrigerate at least 2 hours before serving.
• Top with whipped cream!

KEY LIME PIE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

NO-BAKE KEY LIME PIE

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.

FLORIDA PIE

Steps:

• Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
• Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
• Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
• To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.