Long Beach Lime Pie Food

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.

ATLANTIC BEACH PIE

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Add the crackers and sugar to a food processor and pulse a few times. Add the melted butter and lemon zest, then pulse until the crumbs look like wet sand, about 30 seconds. Press crumb mixture evenly into the bottom and up the sides of a 8-inch pie pan, then chill for at least 15 minutes. Bake the crust until the edges start to brown, 15 to 17 minutes. Let cool slightly.
• For the filling: Add the condensed milk and egg yolks to a medium bowl and whisk until the yolks are incorporated. Add the lemon juice and whisk until fully combined, another 1 to 2 minutes. Pour into your prepared pie shell and bake until the filling has nearly set in the center, 20 to 25 minutes. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
• Top with whipped cream and freshly grated lemon zest and serve.

LONG BEACH LIME PIE

Steps:

• 1. Preheat oven to 350 degrees. In a bowl, mix graham cracker crumbs, butter, 1/2 cup of sugar.Press over bottom and sides of two 9" pie pans. Bake until pale golden - 5 mins. If crusts shrink, gently push up with sides of fork. Let cool. 2. Beat yolks, zest, and milk in a bowl with a mixer on high speed until thick, 5 mins. Beat in whole eggs and lime juice just to blend. Divide mixture between crusts. 3. Bake pies until filling no longer jiggles when pies are gently shaken, 20-25 mins. Cool on racks. Cover and chill at least 1.5 hours. 4. Beat crema and remaining 3 tbsp of sugar in a bowl with a mixer on high speed until thick, about 3 minutes. Spread over pies, swirling topping. Scatter more lime zest on top. Make ahead up to 1 day through step 3, covered. Add topping up to 4 hours before serving and chill, uncovered.