Houstons Key Lime Pie Food

MORTON'S KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Remove plastic cover from pie crust and brush inside with slightly beaten egg white.
• Bake the crust for 5 mn. Remove and set aside. Oven should remain on.
• Combine milk, sugar, egg yolks and lime juice in mixing bowl. Whip by hand until smooth and sugar has dissolved.
• Pour mixture into pie crust. Fill to the rim being careful not to spill over the edge. Place pie in oven and bake for approximately 30 mn or until center is firm.
• Remove from oven and place in refrigerator.
• Meanwhile, place the cream and powdered sugar in a mixing bowl. Use an electric mixer to whip on high speed until very stiff.
• Take chilled pie out of the refrigerator. Serve with a dollop of whipped cream and garnish with a slice of line.

KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT

Steps:

• In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
• Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
• The butter amount is 1/4 cup plus 1 Tablespoon.

CRUNCHY KEY LIME PIE BITES ON ICE CREAM

Steps:

• To make the Key lime pie bites: Get your oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs, butter, sugar, and kosher salt and mix it with your hands until it's all like wet sand.
• Line a loaf pan with parchment paper so the paper hangs over the sides by an inch or two. Put the graham sand in there and give it a firm press onto the bottom so you have an even packed layer that's a smidge more than an inch. Bake, rotating the pan once, until the edges start to darken a shade but the center isn't quite done, 12 to 15 minutes.
• While you're waiting, whisk together the condensed milk, Key lime juice, and egg yolks so they're well mixed. When the crust is done, pour on the lime mixture, give the pan a couple of taps on the counter so the lime stuff settles evenly, then bake again until the lime mixture is just barely set in the center, 10 to 12 minutes.
• Let this bad boy come to room temperature, then pop it in the fridge until it's cold and it's good to go. It keeps, covered, in the fridge for a week or the freezer for two.
• To serve: Run a knife along the edges of the pan, then use the parchment paper to lift out and cut the bars into roughly 1-inch crunchy Key lime pie babies. Scoop the ice cream into bowls (or just leave in the carton), top with the Key lime pie bites, and garnish with a pinch of flaky salt. Eat.