10 Minute Lime Pie Recipes

Steps:

• Combine condensed milk and heavy cream in a large bowl.
• Add lime juice and whisk until thickened, about 1 minute.
• Spread 1 cup filling on bottom of deep dish pie plate or 11 inch oval casserole.
• Top with a single layer of Ritz cracker.
• Repeat steps, alternating layers of filling and crackers until pie plate is full, finish with a layer of filling.
• Sprinkle with grated lime peel.
• Refrigerate cover with plastic wrap overnight.

Steps:

• Combine condensed milk and heavy cream in a large bowl.
• Add lime juice and whisk until thickened, about 1 minute.
• Spread 1 cup filling on bottom of deep-dish pie plate.
• Top with single layer of Ritz crackers.
• Repeat, alternating layers of filling and crackers until pie plate is full. Finish with a layer of filling. For that layer, mix half of the lime zest into the "batter".
• Sprinkle with the remaining grated lime zest.
• Refrigerate overnight. Keep refrigerated until serving.
• Note: Original recipe called for 1/2 cup juice but I found it better with more. I also only needed 6 limes to provide the juice I needed. Club crackers can stand-in for Ritz.

Steps:

• Prepare Baked Pastry Shell; set shell aside.
• For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
• Stir in lime peel.
• Gradually stir in lime juice (mixture will thicken).
• Pour into the baked pastry shell.
• Bake in a 350 degrees oven for 30 minutes.
• Remove from oven; cool completely.
• To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
• Makes 10 servings.

Steps:

• Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
• Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
• Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
• Garnish with whipped cream & lime slices.

Steps:

• Preheat oven to 350 degrees.
• Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
• Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
• Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
• I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
• Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.

Steps:

• Preheat oven to 250 degrees F (125 degrees C).
• In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
• In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
• Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.