Key Lime Pie Food

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TRADITIONAL KEY LIME PIE



Traditional Key Lime Pie image

I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.

Provided by The Big Cheese

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs, separated with one egg white separate by itself
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
3 teaspoons grated lime rind
1 8 inch pie shell or 1 9-inch pie shell, baked and cooled
1/2 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Beat egg yolks.
  • Stir in sweetened condensed milk, key lime juice and rind.
  • In a small bowl, stiffly beat 1 egg white.
  • Fold into pie mixture.
  • Turn into baked pie shell.
  • Beat the three reserved egg whites with cream of tartar until foamy.
  • Gradually add sugar, beating until stiff but not dry.
  • Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
  • Bake 15 minutes at 350° or until meringue is golden brown.
  • Cool in refrigerator at least 6 hours.

Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1

KEY LIME PIE



Key lime pie image

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Time 55m

Number Of Ingredients 8

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

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.

Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium

KEY LIME PIE



Key lime pie image

This classic American dessert is sure to impress, perfect when you want something different for a dinner party!

Provided by The Hairy Bikers

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 13

175g/6oz digestive biscuits
80g/3oz butter
50g/2oz caster sugar
3 large free-range eggs, separated
2 limes, finely grated zest
125ml/4½fl oz lime juice
210ml/7½fl oz condensed milk
80g/3oz caster sugar
½ tsp vanilla extract
pinch salt
½ tsp cream of tartar
handful fresh blueberries
whipped cream

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



Key Lime Pie image

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Categories     Milk/Cream     Mixer     Citrus     Egg     Dessert     Bake     Lime     Spring     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
For topping
3/4 cup chilled heavy cream

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).

CLASSIC KEY LIME PIE



Classic Key Lime Pie image

Key lime pie is one of the greatest desserts out there because it's sweet, tangy, creamy, and just downright delicious. This recipe can't be beat!

Categories     Fourth of July     Summer     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

12 whole graham crackers
2 tbsp. granulated sugar
1 stick salted butter, melted
2 large egg yolks
1 14-ounce can sweetened condensed milk
1/2 c. bottled Key lime juice
1 tbsp. grated lime zest (from about 2 limes), plus more for garnish
1 c. heavy cream
2 tbsp. powdered sugar

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.

SUMMER KEY LIME PIE



Summer Key Lime Pie image

Make and share this Summer Key Lime Pie recipe from Food.com.

Provided by Just Cher

Categories     Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 3/4 cups sweetened condensed milk
4 egg yolks
6 tablespoons key lime juice
1 9 inch prepared graham cracker pie crust
sweetened whipped cream or Cool Whip
1 fresh lime, sliced

Steps:

  • Preheat oven to 250-degrees.
  • Combine milk and egg yolks in a blender on low speed.
  • Slowly add lime juice, mixing until blended.
  • Pour into pie shell and bake 20 minutes.
  • Let cool and refrigerate.
  • Top with whipped cream& lime slices.

Nutrition Facts : Calories 523.3, Fat 20.4, SaturatedFat 7.9, Cholesterol 141, Sodium 346.5, Carbohydrate 77.3, Fiber 1, Sugar 64.3, Protein 10.5

THE BEST ZESTY KEY LIME PIE RECIPE



The Best Zesty Key Lime Pie Recipe image

The BEST Key Lime Pie is the tartest in all the land! It's not a good Key Lime Pie if you don't have to pucker up in my opinion. A super thick layer of zesty lime custard, a crunchy graham cracker crust, and a generous piping of lime whipped cream makes this classic dessert a dream come true!

Provided by Karen

Categories     Dessert

Time 3h55m

Number Of Ingredients 15

1/2 cup slivered almonds* (toasted)
1 & 1/3 cup graham cracker crumbs (12 full sheets)
2 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoons butter (melted)
6 egg yolks
1 & 1/2 cans sweetened condensed milk ((1 can + 2/3 cup from a new can))
1 cup + 2 tablespoons full fat sour cream
2 & 1/2 tablespoons lime zest (about 5-6 limes**)
1 cup + 2 tablespoons lime juice (at least 7-8 limes**)
1 & 1/2 cups heavy cream
juice from 1 lime
1/3 cup powdered sugar
lime slices or wedges
lime zest

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!

Nutrition Facts : ServingSize 1 slice, Calories 700 kcal, Fat 45 g, SaturatedFat 25 g, Cholesterol 261 mg, Sodium 380 mg, Carbohydrate 66 g, Fiber 2 g, Sugar 53 g, Protein 12 g, TransFat 1 g, UnsaturatedFat 17 g

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

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



Key Lime Pie image

An easy dessert pot which i make at work

Provided by maxeleven

Time 25m

Yield Serves 6

Number Of Ingredients 0

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.

EASY KEY LIME PIE



Easy key lime pie image

Enjoy a classic key lime pie topped with zingy sugar-coated lime zest

Provided by Emma Crowhurst

Categories     Cakes and baking

Yield Serves 12

Number Of Ingredients 6

375g/12oz plain or sweetmeal digestive biscuits, crushed
150g/5oz unsalted butter
grated zest and juice of 8 large limes
570ml/1 pint double cream
1 x 397g/14oz can sweetened condensed milk
crystalised lime zest, to decorate

Steps:

  • 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.
  • 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 onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1-2 hours.
  • Decorate with crystalized lime zest and serve.

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KEY LIME PIE | RECIPE - WORLD FOOD AND WINE
You can serve Key lime pie with meringue, instead of whipped cream. Whisk egg whites with 1/4 cup confectioner's sugar until stiff. Spoon over the Key lime pie and bake at 350°F until the top gets a pale golden brown color. This is a way to use the egg whites. Source. North American cuisine. The filling should have a light yellow coloring because of the egg yolks and the Key …
From worldfoodwine.com


WHITE CHOCOLATE MACADAMIA NUT KEY LIME PIE – HANDS DOWN ...
Mar 31, 2020 - The best key lime pie with a White Chocolate Macadamia Nut cookie crust. Can make a day or two in advance and top with fresh whipped cream
From pinterest.com


KEY LIME PIE #SPRINGSWEETSWEEK - BLOGGHETTI.COM
While the crust is cooling, zest the key limes to get about one tablespoon of zest. Juice the limes to get just a bit more than 3/4 cup of lime juice. Set aside. Step 3. Preheat oven to 350 degrees. I like to wrap the bottom of the springform pan with aluminum foil, just in case any filling seeps through.
From blogghetti.com


KEY LIME PIE RECIPE - YEYFOOD.COM
Key Lime Pie, especially a homemade one using real key limes, shouts tropical, summer, sunshine, and deliciousness! Key limes are much more petite than the larger ones you often see in the grocery store, but they pack a huge punch of flavor. And, when you put the velvety, puckery filling into a sweet, buttery, crunchy graham cracker crust, magic happens.
From yeyfood.com


TEMPTATIONS BY JELLO-O - KEY LIME PIE CALORIES, CARBS ...
About Food Exercise Apps Community Blog Premium. Temptations by Jello-o Temptations by Jello-o - Key Lime Pie. Serving Size : 1 pack. 80 Cal. 100% 16g Carbs. 100% 1g Fat. 0%--Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,920 cal. 80 / 2,000 cal left. Fitness Goals : …
From frontend.myfitnesspal.com


NIGELLA KEY LIME PIE RECIPES - FOOD HOUSE
Key Lime Pie The lime filling isn’t as green as the picture. Whisk the lime juice and rind, sugar and butter together in a glass bowl over simmering water. Whisk the eggs and egg yolks together and add to the glass bowl. Continue whisking until the mixture thickens like custard. Pour into a sterilised jar while hot and seal. When it’s cooled down, refrigerate and eat within two weeks ...
From foodhouse.cc


REVIEW: KEY LIME PIE SEASONAL SOFT SERVE AT DISNEY'S OLD ...
Good’s Food To Go at Disney’s Old Key West Resort has trotted out their latest seasonal soft serve flavor, this time based around the classic Florida treat — key lime pie! Naturally we had to give it a try, so we took a bus down to the resort for ourselves. Key Lime Pie Seasonal Soft-Serve Cup – $4.99. The soft serve is a swirl between vanilla and Lime Dole …
From wdwnt.com


KEY LIME PIE - TRUE FOOD FACT
Key lime pie is a dessert with a classic American origin. It is popular in the state of Florida. It typically consists of sweetened condensed milk, key lime juice, and egg yolks all in a pie shell. Key lime juice has a pale-yellow color compared to normal lime juice. It also has a distinct acidic flavor. The egg yolks give the filling a yellow color. Key lime pies are normally baked to thicken ...
From truefoodfact.com


KEY LIME PIE FOOD | ETSY
Check out our key lime pie food selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


KEY LIME PIE VIII FOOD- WIKIFOODHUB
KEY LIME PIE VIII FOOD. This is extremely easy and the crust doesn't get all soggy the second day. Fat-free ingredients work well. Garnish each slice with a dollop of whipped topping if you like. Provided by Charlotte Pierce. Categories Desserts Pies No-Bake Pie Recipes. Time 2h20m. Yield 8. Number Of Ingredients 6. Ingredients; Nutrition; 1 (10 inch) pie crust, baked and cooled: 1 …
From wikifoodhub.com


KEY LIME DESSERTS - KEY LIME PIE RECIPES
These key lime dessert recipes are utterly delicious.
From first.guess.dyndns.info


KEY LIME PIE RECIPE / WATCH QUICK FOOD VIDEOS ...
Key lime pie is traditionally made with graham cracker crust. Get key lime pie recipe from food network. Key lime filling · preheat oven to 350f · whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Add the key lime juice, zest, and condensed milk, and whisk until incorporated. 1½ cups finely ...
From performancefoodserviceflorencesc.blogspot.com


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