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.
EASY KEY LIME PIE I
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
Provided by DINNER2
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 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
DAIQUIRI PIE
Steps:
- Beat cream cheese with an electric hand mixer in a large mixing bowl until light and fluffy. Add sweetened condensed milk and lemonade concentrate; beat until smooth. Stir rum and food coloring into the cream cheese mixture. Fold whipped topping with the cream cheese mixture; pour into pie crust.
- Refrigerate until filling is firm in the center, about 4 hours.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 57 g, Cholesterol 47.5 mg, Fat 28.6 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 16.8 g, Sodium 270.2 mg, Sugar 45.5 g
KEY LIME CAKE
This Key Lime Cake has a wonderfully fresh, light, and creamy flavor that is just simply delicious.
Provided by Melissa Coleman
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 X 13-inch dish, and set aside.
- In a mixing bowl, mix the Lime Jello, sugar, flour, salt, baking powder, and baking soda until completely blended.
- Add the oil, Key Lime Juice, vanilla, eggs, and lime green food coloring. Mix until well blended.
- Pour the batter into the greased and floured 9 X 13 dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake to a wire rack to completely cool.
- When the cake is cooled, make the icing.
- Cream together the butter and cream cheese, until smooth and creamy.
- Add the powdered sugar, a little at a time, until all the powdered sugar is added, mixing between additions.
- Mix until the icing is smooth and creamy.
- Add a few drops of lemon juice at the very end of mixing, just to give the icing a fresh flavor.
- Ice the cake with the icing, and sprinkle a few crushed graham cracker crumbs on top - or you can top with green sugars.
- Add a slice of lime, serve, and Enjoy! Makes approximately 12 - 15 pieces.
Nutrition Facts : Calories 755 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 392 milligrams sodium, Sugar 64 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
KEY LIME DAIQUIRI POUND CAKE
Make and share this Key Lime Daiquiri Pound Cake recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Grease and flour a 10-inch tube pan.
- Mix together the flour and baking powder.
- In a large bowl, cream together 1 cup butter, shortening, and 2 cups sugar until light and fluffy.
- Beat in the eggs one at a time.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Stir in 2 tablespoons of rum, key lime zest, 2 teaspoons key lime juice, vanilla and lemon juice.
- Pour batter into prepared pan.
- Bake in a preheated oven for 90 minutes, or until tests done.
- Allow to cool in pan 10 minutes.
- Turn it out onto wire rack.
- While warm, prick top of cake with toothpick.
- Pour Key Lime Daiquiri Glaze over the warm cake.
- Cool completely.
- To make Glaze: In small saucepan, combine ¼ cup sugar, ¼ cup butter and 2 tablespoons key lime juice.
- Bring to boil.
- Continue boiling, stirring constantly, for 1 minute.
- Remove from heat and stir in 3 tablespoons rum.
KEY LIME DAIQUIRI
At the end of the 19th century, Americans discovered one of Cuba's secrets: a simple combination of rum, sugar, and lime that achieved fame as the daiquiri, named after the town of the same name.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 5
Steps:
- Combine lime juice, light rum, simple syrup, and ice in a cocktail shaker; shake well. Add more simple syrup to taste if desired. Strain into a chilled cocktail glass and garnish with half a key lime.
WHITE CHOCOLATE KEY LIME DAIQUIRI
When I tried Ke Ke Beach Key Lime Cream Liqueur I was blown away! Key Lime Pie in a glass! Here is a recipe I wanted to share!
Provided by Mamas Kitchen Hope
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Measure and mix in a cocktail shaker half full of ice.
- Shake and strain into a tall shot glass!
Nutrition Facts :
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