TRADITIONAL KEY LIME PIE
I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.
Provided by The Big Cheese
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks.
- Stir in sweetened condensed milk, key lime juice and rind.
- In a small bowl, stiffly beat 1 egg white.
- Fold into pie mixture.
- Turn into baked pie shell.
- Beat the three reserved egg whites with cream of tartar until foamy.
- Gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
- Bake 15 minutes at 350° or until meringue is golden brown.
- Cool in refrigerator at least 6 hours.
Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1
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
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 I
This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.
Provided by IRENED
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
- Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
- To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
- Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 42.7 g, Cholesterol 146.2 mg, Fat 25.4 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 234.4 mg, Sugar 35.2 g
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.
KEY LIME PIE
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont 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 sides of the 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 a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has 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 in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
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.
OUR FAVORITE KEY LIME PIE
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Provided by Rhoda Boone
Categories Dessert Bake Kid-Friendly Lime Spring Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Frankenrecipe Small Plates
Yield 1 (9") pie
Number Of Ingredients 16
Steps:
- Make the crust:
- Place rack in the center of oven and preheat to 350°F.
- Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
- Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
- Make the filling and bake pie:
- Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
- Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
- Make the topping:
- When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
- Do Ahead
- Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
KEY LIME PIE IN A JAR
Steps:
- Place 1/4 cup graham crackers in the bottom of each of four 8-ounce mason jars; shake to level. Transfer the key lime filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup pie filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the pie filling in each jar. Sprinkle with the remaining graham cracker crumbs. Garnish each with a lime wheel. Serve immediately or chill until ready to serve.
SUMMER KEY LIME PIE
Make and share this Summer Key Lime Pie recipe from Food.com.
Provided by Just Cher
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 250-degrees.
- Combine milk and egg yolks in a blender on low speed.
- Slowly add lime juice, mixing until blended.
- Pour into pie shell and bake 20 minutes.
- Let cool and refrigerate.
- Top with whipped cream& lime slices.
Nutrition Facts : Calories 523.3, Fat 20.4, SaturatedFat 7.9, Cholesterol 141, Sodium 346.5, Carbohydrate 77.3, Fiber 1, Sugar 64.3, Protein 10.5
KEY LIME PIE IN A JAR
As if creamy, cool key lime pie wasn't delicious enough in itself - especially during these last hot days of summer - there's just something about individual servings in jars that send it over the top. With each bite, the whipped cream mellows the tart, zesty lime filling, and then you reach that buttery graham cracker layer. So good.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
- Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
- Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
- Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
- Bake for about 15 minutes, or until the filling no longer jiggles.
- Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
- To serve, top with whipped cream, a lime slice, and tall parfait spoons.
- Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).
KEY LIME PIE
This delicious variation of Key lime pie uses regular rather than Key limes.
Number Of Ingredients 13
Steps:
- Cut butter or lard into bits. In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal. Stir in enough ice water, 1 tablespoon at a time, to form a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
- On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge. Prick shell all over with a fork. Chill shell 30 minutes.
- Preheat oven to 350°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third of oven 20 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more. Cool shell completely on a rack.
- In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell. In a bowl with an electric mixer beat crème fraîche with confectioners' sugar until it forms soft peaks and spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day.
KEY LIME PIE
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Categories Milk/Cream Mixer Citrus Egg Dessert Bake Lime Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
- Make filling and bake pie:
- Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
- Make topping:
- Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
- *Available at Manhattan Key Lime (212-696-5378).
KEY LIME PIE
Key Lime Pie, it is easy and has only 8 servings. It is light and has only 148 calories. My sister-in-law introduced me to this recipe
Provided by yarirma wooliever
Categories Pie
Time 15m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- In large heat-resistant bowl, dissolve gelating in boiling water.
- With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
- Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.
Nutrition Facts : Calories 3.7, Sodium 1.9, Carbohydrate 0.3, Protein 0.6
EASY KEY LIME PIE
Not usually my kind of recipe--I am ordinarily kind of a purist (i.e., I'd rather make REAL key lime pie with REAL key limes)--but this is simply fantastic. My friend who lives in my apartment complex made it and gave me the recipe.
Provided by spatchcock
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
- Fold in whipped topping.
- Spoon lime mixture into pie crust.
- Cover and refrigerate about 1 hour or until set.
- Garnish with grated lime peel.
KEY LIME PIE
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 pie
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
- Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
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