Key Lime Frappé Food

THE BEST KEY LIME PIE

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.

5-INGREDIENT QUICK FROZEN KEY LIME PIE

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.

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.

KEY LIME FRAPPé

Steps:

• Blend ingredients in a blender.
• Divide into 2 glasses.
• Serve & enjoy!

KEY LIME PIE

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.

KEY LIME BARS

Steps:

• Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.