Key Lime Pie Iii Food

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.

KEY LIME PIE III

Steps:

• Dissolve lime gelatin in boiling water, add lime rind and juice. Slowly pour into egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thick.
• Beat egg white until stiff peaks form. Fold into lime gelatin mixture. Add food coloring if desired.
• Pour into baked pie shell. Chill until firm or overnight.

KEY LIME MARGARITA PIE

Steps:

• Combine pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Whisk next 3 ingredients in large bowl until blended. Stir in 2-1/2 cups COOL WHIP; pour into crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 min. before serving to soften slightly. Top with remaining COOL WHIP.

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

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:

• 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).

BEST KEY LIME PIE RECIPE

Steps:

• Prepare the dough first. Cream the sugar with the butter until well combined and light.
• Add eggs. Add cake flour, hazelnut flour, and cinnamon. Stir until well combined.
• Chill for 30 minutes.
• Roll out pie crust until it's 1/4 inch thick. Cut if you need to make it fit the pie dish.
• Lay a piece of parchment paper over the crust, and add about a cup of dried beans. This will keep the crust from bubbling up and cook flat instead. Prebake at 325º for 10 minutes or until the sides are set.
• Remove parchment paper and beans and continue to bake until crust is done, dry in the center.
• Spread ¼ cup raspberry marmalade on bottom of Linzer Dough pie shell.
• Prepare pie filling by mixing 6 egg yolks, 2/3 quart sweetened condensed milk, and 1 cup Key lime juice until well combined.
• Fill shell with Key Lime Pie filling.
• Pipe remaining raspberry marmalade in a spiral on top of filling.
• Bake at 325 degrees F until set, about 20-30 minutes.
• Cool pie.
• Spread with whipped cream evenly across the top with an angled edge.
• Coat angled edge with ground hazelnuts.
• Garnish with lime slices and raspberries.

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!

KEY LIME PIE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

CLASSIC KEY LIME PIE

Steps:

• Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
• For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
• Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.

EASY KEY LIME PIE

Steps:

• Preheat the oven to 325F.
• In a large bowl, combine lime juice, zest, egg yolks and milk and whisk well (or use an electric mixer). The mixture will thicken as the citrus reacts with the milk.
• Pour into a baked pie crust and bake for 15-17 minutes, or until the center is set but still jiggly (think thick Jell-o).
• Allow to cool on a rack for 1-2 hours, to room temperature, then store covered in the refrigerator.
• Serve with homemade whipped cream.

KEY LIME PIE

Steps:

• Preheat oven to 375 °F and set an oven rack in the middle position.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
• Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
• Lower the oven temperature to 350°F.
• In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
• In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
• Note: The nutritional information was calculated using 2% Greek yogurt.

KEY LIME PIE

Steps:

• Combine crust ingredients and press onto 9" pie plate. Bake at 350°F for 10 minute; cool.
• Stir together milk and lime juice. When thickened, pour onto crust.
• Beat egg whites with cream of tartar until foamy, add sugar slowly and continue beating until meringue forms glossy and white stiff peaks.
• Spread on pie and peak up with ends of fork. Bake 25 minutes at 325°F.
• Chill for 8 hours to set.

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:

• 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

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.

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.