Key Lime Pie Ii Food

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 PIE II

Steps:

• Dissolve gelatin in boiling water. Chill until mixture starts to congeal.
• In a separate bowl (after gelatin has started to thicken and congeal) mix milk, lime juice, food coloring and grated lime rind until well blended.
• Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm.
• Garnish with whipped topping or whipped cream and lime slices.

KEY LIME PIE

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.

EASY KEY LIME PIE II

Steps:

• Preheat oven to 250 degrees F (125 degrees C).
• In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
• In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
• Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

KEY LIME PIE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl.
• Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.
• For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case.
• In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.
• Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
• To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.

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:

• 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

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 CAKE

Steps:

• Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
• While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
• Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
• Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.

EASY KEY LIME PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

KEY LIME PIE

Steps:

• 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
• 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
• 3. Decorate with crystalized lime zest and serve.

EASY KEY LIME PIE

Steps:

• Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
• To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1-2 hours.
• Decorate with crystalized lime zest and serve.

THE BEST ZESTY KEY LIME PIE RECIPE

Steps:

• Make the crust: Preheat your oven to 350 degrees F. Spread out 1/2 cup of slivered almonds on a baking sheet. When the oven is ready, toast the almonds for about 5-6 minutes, opening the oven to stir the almonds around every 2 minutes. The almonds are done when they are light brown and smell like heaven. Remove from the oven and set aside to cool.
• Meanwhile, add 12 full graham cracker sheets to a food processor and pulse into fine crumbs. (You could also buy a box of graham cracker crumbs. You need 1 and 1/3 cups. If you are skipping the almonds, add 1/2 cup crumbs.)
• Add 2 tablespoons sugar and 1/4 teaspoon salt. Add the toasted almonds to the food processor and pulse into fine crumbs. Add 6 tablespoons melted butter and pulse until the mixture resembles wet sand.**
• Press the mixture into a 9 or 9 and 1/2 inch pie plate. I like to use a glass to press it. Make sure it goes as far up on the sides as you can get it to go. (So that the custard doesn't overflow)
• Bake the crust at 350 for 10 minutes. Set aside to cool completely before adding the filling (I often stick mine in the fridge/freezer after it has cooled from the oven. If your pan is glass, you should be able to touch the pie plate with your hands before refrigerating (you don't want to crack the glass from the temperature change)
• Make the lime custard: Add 6 egg yolks to a large bowl or stand mixer. Beat on medium high speed for about 5 minutes. Your yolks will lighten to a pale yellow color. (You're whipping air into them to make them nice and fluffy. Don't skip it.)
• With the mixer running, add in the sweetened condensed milk. You need 1 and 1/2 (14-ounce) cans. This is 1 full can plus 2/3 cup from a second can. (use the remainder to make these Buried Cherry Cookies!)
• Add 1 cup plus 2 tablespoons full fat sour cream and combine well.
• Zest about 5 or 6 limes until you have 2 and 1/2 tablespoons. Do yourself a favor and buy a Microplane zester for this job. This tool is so sharp and makes zesting a breeze. Add the zest to the bowl.
• Juice your limes until you have 1 cup plus 2 tablespoons. I used an electric citrus juicer, which makes it so fast. It's a worthy investment if you love citrus, or if you plan to make this pie!
• Add 1 cup plus 2 tablespoons lime juice to the custard mixture and beat until just combined, scraping the sides and bottom of the bowl until you're sure it's all mixed in.
• Pour the custard into the cooled crust. Pour SLOWLY to make sure it doesn't overflow.
• Bake the pie at 350 for 25 minutes. You should see a few tiny bubbles on the surface of the pie. The pie will not look set and will be very wiggly. Never fear! It's supposed to be like that.
• Remove from the oven and let cool on a cooling rack for about 45 minutes to an hour.
• Cover the pie with plastic wrap and chill in the fridge for at least 3 hours. (You can make this pie up to 3 days ahead of time.)
• Make the whipped cream: When you are ready to serve the pie, beat 1 and 1/2 cup whipped cream on high speed. With the mixer running, add the juice from 1 lime (do it while mixing to make sure you don't curdle the cream)
• Add 1/3 cup powdered sugar and continue beating on high speed for 2-3 minutes, until the cream is stiff.
• Add the whipped cream to a piping bag set with a large star tip. (Or you could put it in a ziplock and snip the corner.) Pipe the whipped cream on top of the pie however you like. Save any remaining whipped cream for guests to add to their own slice. See note for alternative topping.
• Garnish the pie with sliced limes and additional lime zest.
• After decorating, you can freeze the pie for about 15 minutes before serving. Key Lime Pie is best served very cold!