Key Lime Pie W Almond Crust Food

KEY LIME PIE WITH ALMOND CRUMB CRUST

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

KEY LIME PIE WITH ALMOND CRUMB CRUST

Steps:

• Preheat the oven to 350°F, with the rack in the middle.
• In a medium bowl, combine well the crumbs, almonds, butter, and sugar. Press the mixture onto the bottom and up the side of a 10-inch pie plate. Bake the shell for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl, beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the cooled shell and chill the pie for 1 hour.
• Preheat the oven to 350°F. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.

LOW CARB KEY LIME PIE WITH LOW CARB CRUST!

Steps:

• Start with the crust.
• Preheat oven to 350°F.
• In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
• Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
• Pulse until it is well mixed and a workable paste.
• Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
• Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
• Once done, take out of oven and put in the freezer.
• For the filling:.
• In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
• Add in 1 juice of lime as well as some zest from the peel.
• Add in the softened Neufchatel cheese.
• Pulse until well-mixed, should be a thick liquid mixture.
• Add the filling on to your crust and smooth until even.
• I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
• Garnish with sliced lime and sugar-free cool whip and serve!
• (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).