FLORIDA KEY LIME PIE
An adopted recipe from the RecipeZaar account. I did not make any changes to the recipe that is posted, but I do use approx 2 tablespoons more lime juice when I make it...just because I love the sharp lime flavor. Please taste the mix first before you add more lime juice.
Provided by PetsRus
Categories Pie
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare crust: Heat oven to 375 degrees.
- In 9" pie plate combine graham cracker crumbs and 2 tablespoons sugar;stir in butter until blended.
- Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.
- Cool completely on wire rack.
- Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.
- Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.
- Remove from heat; stir in 1 tablespoons grated lime peel.
- Refrigerate mixture about 45 minutes until cool.
- Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.
- Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.
- Spoon filling into prepared crust;refrigerate at least 2 hours until set.
- To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tablespoons lime peel.
- Garnish with lime slices,if desired.
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.
FLORIDA KEY LIME PIE
No bake Key Lime pie - easy and sooo goood! Vanilla extract may be substituted with lemon extract.
Provided by Marion McWhorter
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
- To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
- Before serving, discard liquid that has drained from topping. Spread topping over pie.
Nutrition Facts : Calories 921.2 calories, Carbohydrate 107.6 g, Cholesterol 119.9 mg, Fat 43.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 24.2 g, Sodium 561.2 mg, Sugar 95.7 g
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
FLORIDA PIE
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
Categories Dessert Pie Bake Lime Milk/Cream Lime Juice Coconut Egg
Yield Makes 6 servings
Number Of Ingredients 7
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.
" OLD KEY LIME HOUSE " PIE
This key lime pie recipe is from the "Old Key Lime House" in Lantana, Florida. It is the oldest waterfront restaurant in Florida. Prep time does not include chill time.
Provided by Alan in SW Florida
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- FOR CRUST: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in a medium bowl to blend. Add the melted butter and stir to coat well. Press crust into a 9-inch diameter glass pie dish. Bake 5 minutes. Cool.
- FOR FILLING: Preheat oven to 275 degrees. Whisk all filling ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate, uncovered, until cold. Then cover and chill at least 6 hours or overnight.
- FOR TOPPING: using electric mixer, beat all topping ingredients in a large bowl until stiff peaks form. Spread atop pie and serve.
Nutrition Facts : Calories 533, Fat 32.8, SaturatedFat 19.3, Cholesterol 179.6, Sodium 325.4, Carbohydrate 55.3, Fiber 0.6, Sugar 44.9, Protein 7.1
FLORIDA LIME PIE
Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published "Jane Nickerson's Florida Cookbook," an invaluable guide to the state's appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 1h30m
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they're roughly the size of peas.
- Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
- Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
- When you're ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
- In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
- Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
- Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
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