Key Lime Pie Sundaes Food

STEVE'S AUTHENTIC KEY LIME PIE

Steps:

• Preheat oven to 325 degrees F.
• To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
• To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
• To serve, slice the pie and serve with whipped cream or serve plain.

KEY LIME-PIE SUNDAES

Steps:

• Beat ice cream in a bowl just until softened. Fold in curd, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
• Combine egg whites and sugar in a heatproof bowl set over a pot of simmering water; whisk until sugar is dissolved and mixture is warm to the touch. Transfer to a mixer and whisk until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla. Transfer to a pastry bag fitted with a large star tip.
• Scoop two balls of ice cream into each serving bowl. Top each with curd. Pipe meringue on one side; use a small kitchen torch to brown meringue. Serve, with shortbread.

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:

• 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.

SANDRA'S KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until creamy.
• Add sweetened condensed milk and beat to incorporate.
• Add egg yolks and beat well.
• Add lime juice and beat till combined.
• Pour mixture into pie crust and spread with spatula until evenly distributed.
• Place on cookie sheet and then into the oven and bake for 10 min.
• until the filling begins to set.
• Remove from oven and allow to cool on rack at room temp.
• Then place in the refrigerator for at least an hour.
• Two works better.
• Cut into 8 slices and serve with a generous helping of whipped cream.

KEY LIME PIE SORBET

Steps:

• Bring 3/4 cup water and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
• Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.