Paula Deens Key Lime Pie Recipe 395 Food

KEY LIME PIE

Steps:

• Preheat oven to 350 °F.
• In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
• In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

BUBBA'S KEY LIME PIE

Steps:

• Preheat the oven to 350 °F.
• For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5-10 minutes.
• In a medium bowl, beat 2 egg yolks. Add condensed milk, key lime juice and zest. Blend together.
• Pour filling in crust and bake for 15 minutes.
• Refrigerate pie overnight before serving to let set.
• To make sweetened whipped cream, slowly add sugar to heavy cream while beating, taking speed up as the mixture thickens.

PAULA DEEN'S KEY LIME PIE RECIPE - (3.9/5)

Steps:

• Crust: Combine 5 tablespoons butter melted 1 1/2 cups graham cracker crumbs 1/2 cup almonds slivered Combine all crust ingredients and pat in a 9 inch pie pan. Bake 5 to 10 minutes. Filling: In a medium bowl, combine milk, lime juice, and 1 teaspoon zest. Blend in egg yolks. Pour filling into crust. Meringue: beat the egg whites with cream of tarter until soft peaks form. Gradually beat in sugar and 1 teaspoon zest until the mixture is stiff. Spread meringue over filling, spread it to the edge of the crust. Bake at 350 for 12 to 15 minutes or until meringue is golden brown.