Magnolia Key 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.

SUMMER KEY LIME PIE

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.

SANDRA'S KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until creamy.
• Add sweetened condensed milk and beat to incorporate.
• Add egg yolks and beat well.
• Add lime juice and beat till combined.
• Pour mixture into pie crust and spread with spatula until evenly distributed.
• Place on cookie sheet and then into the oven and bake for 10 min.
• until the filling begins to set.
• Remove from oven and allow to cool on rack at room temp.
• Then place in the refrigerator for at least an hour.
• Two works better.
• Cut into 8 slices and serve with a generous helping of whipped cream.

TWO-LAYER KEY LIME PIE

Steps:

• Preheat oven to 350.
• Using on/off turns, blend granola in a food processor until coarsely ground.
• Transfer granola into a mixing bowl.
• Add cracker crumbs, melted butter, and sugar.
• Press the mixture into a 9-inch diameter deep dish glass pie plate.
• Bake for 8 minutes, or until crust is golden brown.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• Meanwhile, whisk condensed milk, lime juice and egg yolks in a bowl to blend.
• Pour into the pie crust.
• Bake about 25 minutes, or until the mixture is set.
• Cool to room temperature.
• With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl.
• Pour over the cooled baked layer.
• With a butter knife, spread evenly and smooth out the top.
• Cover and refrigerate until firm, at least 4 hours.
• Top with sweetened whipped cream or Cool Whip, if desired.