Key Lime Pie The Drink 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 COCKTAIL RECIPE BY TASTY

Steps:

• In a small, shallow dish wide enough to fit the rim of a martini glass, mix the crushed graham crackers with the toasted coconut flakes. Wet the rim of 2 martini glasses with the Key lime wedge. Dip the rims of the glasses in the graham cracker mixture.
• Fill a cocktail shaker halfway with ice, then add the rum, vodka, coconut cream, pineapple juice, Key lime juice, and simple syrup. Shake well, then strain the cocktail evenly between the prepared glasses. Garnish with freshly grated nutmeg
• Enjoy!

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 MARTINI

Steps:

• Rub a lime wedge around the rims of two martini glasses.
• Place the graham cracker crumbs in a small saucer. Dip the rims of the glasses in the crumbs to coat. Freeze for 5 to 10 minutes, while preparing the drink.
• Combine the vodka, vanilla liqueur, lime juice, orange juice and coconut creamer in a cocktail shaker filled with ice (don't worry if the mixture looks curdled!). Cover and shake vigorously until well chilled, about 30 seconds. Strain into the chilled martini glasses and garnish with lime wedges. Serve immediately.

KEY LIME PIE

Steps:

• Place the lime wedges in the bottom of a mixing glass and muddle them well. Cover with ice, and pour in vodka, lime juice, and vanilla. Shake well, then strain into two stemmed cocktail glasses. Garnish each with a twist of lime.

KEY LIME PIE (THE DRINK)

Steps:

• Dip the rim of a martini glass into the caramel sauce; then press the glass into a saucer of graham cracker crumbs to coat.
• In a shaker filled with ice, combine the vodka, rum, lime juice, and cream of coconut.
• Shake to blend and chill; strain into the rimmed glasses.

MIMI'S FRESH KEY LIME PIE

Steps:

• Mix condensed milk with egg yolks, key lime juice and key lime zest.
• Pour into graham cracker pie crust.
• Bake for 5 minutes in a 300 degree (F) oven.
• Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
• Cover pie filling with whipped cream.
• To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.

KEY LIME PIE MARTINI

Steps:

• Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve.
• Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.