Key Lime Pie With Almond Crumb Crust Food

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.

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.

MARSHMALLOW-ALMOND KEY LIME PIE

Steps:

• Preheat oven to 350°. Place flour, brown sugar and 1/2 cup almonds in a food processor; process until almonds are finely chopped. Add melted butter and honey; process until crumbly. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a large bowl, beat 5 ounces cream cheese, milk, lime peel, lime juice and salt until blended. Add egg yolk; beat on low speed just until combined. Pour into crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack. , Meanwhile, place marshmallows and butter in a small heavy saucepan; cook and stir over medium-low heat until melted. Transfer to a large bowl; beat in remaining cream cheese until blended. Beat in cream. Refrigerate, covered, until cold., Beat chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Refrigerate until serving.

EASY KEY LIME PIE WITH GRAHAM CRACKER CRUMB CRUST

Steps:

• Process crackers in a food processor until fine crumbs form. Add sugar, and pulse a few times to blend. Pour in melted butter and pulse a few times to blend
• Pat crumbs along the sides and bottom of a 9-inch tart or springform pan. Bake in a preheated 350-degree oven for 10 minutes. Remove from oven, and set aside.
• If you don't have a food processor, put the crackers in a plastic bag, squeeze out most of the air, seal the bag and roll a rolling pin over the bag until the crackers turn into fine crumbs. You can buy graham cracker crumbs in the supermarket or even a premade graham cracker crust.
• Combine filling ingredients, and whisk by hand or mix with an electric mixer until well blended. Pour into baked crust. Bake at 350 degrees for 20 minutes or until center of pie is slightly jiggly. Remove from oven and cool. Cut into 8 slices.

HEALTHY KEY LIME PIE

Steps:

• Preheat oven to 375°F.
• In a 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten. With hand, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, until golden. Cool until ready to fill.
• Meanwhile, to 1-quart saucepan, add water; sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring. Remove from heat.
• From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice; if using key limes, do not use grated peel - it will make filling taste bitter. In bowl, whisk lime peel and juice, milk, and yogurt. Whisk in gelatin mixture.
• Spoon filling into crust. Cover; refrigerate at least 2 hours to set.

NO-BAKE KEY LIME PIE

Steps:

• For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
• In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
• For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
• In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
• Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
• With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
• Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
• For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
• Dollop the whipped cream around the surface of the pie filling.
• For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.

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.