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
DELICIOUS KEY LIME PIE
Make and share this Delicious Key Lime Pie recipe from Food.com.
Provided by Dawnab
Categories Pie
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan, beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat, stirring constantly, just until the mixture comes to a boil. Remove from heat; stir in grated peel.
- Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
- Beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff. Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping, if desired). Pour into the baked crust.
- Chill until firm.
KEY LIME PIE
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.
KEY LIME PIE TARTLETS
Steps:
- Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
- For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
- For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
- Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
EASY DELICIOUS KEY LIME PIE
Make and share this Easy Delicious Key Lime Pie recipe from Food.com.
Provided by delilah
Categories Pie
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- blend ingredients & pour into pie crust.
- bake at 350 degrees for 10-13 minutes.
- cool and serve with cool whip!
Nutrition Facts : Calories 14.6, Sodium 45.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 2.3
THE BEST KEY LIME PIE
A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
- For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
- For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.
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.
EASY (NO EGG) KEY LIME PIE
Make and share this Easy (no Egg) Key Lime Pie recipe from Food.com.
Provided by Catdocmom
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender, mix condensed milk, cream cheese, and lime juice until smooth.
- Add vanilla and blend until mixed through.
- Pour into graham cracker crust.
- Add whipped topping to top of pie.
- Refrigerate for 3-4 hours before serving.
- Decorate top of pie with lime slices.
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.
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
KEY LIME PIE
This is the frozen key lime pie that ends up all over Jack Nicholson's face in the film adaptation of the novel "Heartburn," Nora Ephron's thinly veiled recounting of her disastrous marriage to Carl Bernstein. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. We recommend eating it, though, not using it as a weapon.
Provided by Jennifer Steinhauer
Categories dessert
Time 15m
Yield One 9-inch pie (8 servings)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
- Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
- Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 8 grams, Sodium 241 milligrams, Sugar 59 grams
KEY LIME PIE (LIGHT)
Make and share this Key Lime Pie (Light) recipe from Food.com.
Provided by Redsie
Categories Pie
Time 30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.
- Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.
- Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.
- Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.
- Chill before serving.
KEY LIME PIE
This delicious variation of Key lime pie uses regular rather than Key limes.
Number Of Ingredients 13
Steps:
- Cut butter or lard into bits. In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal. Stir in enough ice water, 1 tablespoon at a time, to form a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
- On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge. Prick shell all over with a fork. Chill shell 30 minutes.
- Preheat oven to 350°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third of oven 20 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more. Cool shell completely on a rack.
- In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell. In a bowl with an electric mixer beat crème fraîche with confectioners' sugar until it forms soft peaks and spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day.
PALEO/PRIMAL KEY LIME PIE
"Kick A$$ Paleo Key Lime Pie" recipe by Steve Parsoneault @ Paleo-Zone (stevepaleo.blogspot.com). Totally delicious! I did add an extra tablespoon of honey, though, because it was sooo tart.
Provided by eknecht
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Put almonds, dates,a nd coconut oil in a food processor and process when it is just short of nut-butter.
- Rub a 9" glass pie pan with a bit of coconut oil.
- Add crust mixture, pressing flat with your fingers. You can work the crust up the sides, but it may burn in the oven. Halfway up is good. . Bake at 350 for 6-8 minutes - should be just a tad golden.
- Filling: Whisk lime zest, juice, honey, coconut flour, eggs, and coconut milk by hand or with a hand blender until smooth and creamy. Pour into pre-baked pie crust. Return to oven for 25-30 minutes at 350 or until filling is almost set.
Nutrition Facts : Calories 365.5, Fat 22.8, SaturatedFat 8.8, Cholesterol 69.8, Sodium 40.9, Carbohydrate 36.1, Fiber 3.7, Sugar 29.1, Protein 8.7
More about "delicious key lime pie food"
38 FROZEN KEY LIME PIES IDEAS | YUMMY FOOD, DELICIOUS ...
From pinterest.ca
FOOD WISHES VIDEO RECIPES: PAULINE’S KEY LIME PIE – PRE-OP ...
From foodwishes.blogspot.com
KEY LIME PIE | THE DISNEY FOOD BLOG
From disneyfoodblog.com
DELICIOUS KEY LIME TART : FOOD
From reddit.com
KEY BRIDGE LIME PIE BY DANGEROUSLY DELICIOUS PIES - GOLDBELLY
From goldbelly.com
EASY NO-BAKE KEY LIME PIE - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
KEY LIME PIE RECIPE- SIMPLE & DELICIOUS DISH - SILVER BOW ...
From silverbowbakery.com
KEY LIME PIE BARK - JOYBAUER.COM
From joybauer.com
KEY LIME PIE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
KEY LIME PIE - JOYFOODSUNSHINE
From joyfoodsunshine.com
KEY LIME PIE RECIPES | ALLRECIPES
From allrecipes.com
DELICIOUS INTRODUCTION: KEY LIME PIE RECIPE | FOOD NEWS ...
From cltampa.com
DELICIOUS KEY LIME PIE • NEW ORLEANS FOOD • SOUTHERN …
From youtube.com
KEY LIME PIE RECIPE | FOOD & WINE
From foodandwine.com
5 DELICIOUS KEY LIME PIE-INSPIRED RECIPES TO TRY | FLIPBOARD
From flipboard.com
EASY KEY LIME PIE RECIPE - JESSICA GAVIN
From jessicagavin.com
THE BEST ZESTY KEY LIME PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
INSANELY DELICIOUS KEY LIME PIE | CITRUS DESSERTS, LIME ...
From pinterest.ca
HOW TO MAKE DELICIOUS (NO KEY) LIME PIE - LOOVOOD - FOOD ...
From loovood.com
THE BEST EVER KEY LIME PIE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
DELICIOUS SUGAR FREE LOW CARB KEY LIME PIE | REAL FOOD RN
From realfoodrn.com
DELICIOUS KEY LIME PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
ANDREW ZIMMERN COOKS: WORLD’S BEST KEY LIME PIE
From andrewzimmern.com
KEY LIME PIE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: DELICIOUS KEY LIME PIE
From myrecipesideaseasy.com
KEY LIME TARTS - PLAIN CHICKEN
From plainchicken.com
NATURALLY DELICIOUS KEY LIME PIE [VEGAN, RAW, GLUTEN-FREE ...
From onegreenplanet.org
KEY LIME PIE MARTINI\ « WONDER HOW TO
From tag.wonderhowto.com
DELICIOUS! KEY LIME PIE WITH ITALIAN MERINGUE RECIPE ...
From foodnewsnews.com
KEY LIME PIE BARS - EVERYDAY DELICIOUS
From everyday-delicious.com
DELICIOUS KEY LIME PIE - MY RECIPE MAGIC
From myrecipemagic.com
DELICIOUS KEY LIME PIE - TESCO REAL FOOD
From realfood.tesco.com
CREAMY KEY LIME PIE RECIPE - REALEMON AND REALIME
From realemon.ca
EASY KEY LIME PIE | MRFOOD.COM
From mrfood.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