Jans Key Lime Pie Food

KEY LIME PIE

Key Lime Pie image

Provided by Food Network

Categories dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9

Ingredients

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

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.

5-INGREDIENT QUICK FROZEN KEY LIME PIE

5-Ingredient Quick Frozen Key Lime Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 4h30m

Yield 1 pie

Number Of Ingredients 7

Ingredients

2 1/2 cups heavy whipping cream
One 14-ounce can sweetened condensed milk
1 tablespoon fresh key lime zest
1/2 cup fresh key lime juice
1 premade graham cracker pie crust
1/2 cup confectioners' sugar
Curled lime slices, for garnish, optional

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.

JAN'S KEY LIME PIE

Jan's Key Lime Pie image

Delicious and tart this pie is very refreshing. Use only juice that specifically says "key lime" juice. Egg whites can be beaten with sugar and added to top if desired.

Provided by Jessica

Categories Pie

Time 15m

Yield 1 pie

Number Of Ingredients 4

Ingredients

1 graham cracker crust
14 ounces sweetened condensed milk
3 egg yolks
1/2 cup key lime juice

Steps:

Combine condensed milk, egg yolks and juice and blend with mixer until smooth.
Pour into crust and bake at 350 degrees for 10 minutes.
Let stand 10 minutes and refrigerate.

FLUFFY "KEY" LIME PIE

Fluffy

Make and share this Fluffy "key" Lime Pie recipe from Food.com.

Provided by ChefChic

Categories Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup powdered sugar
6 tablespoons sugar
2 large egg yolks, slightly beaten
2 tablespoons lime zest
1/3 cup lime juice
2 egg whites
2 tablespoons sugar
1 cup whipping cream
2 tablespoons confectioners' sugar

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.

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