American Key Lime Pie Recipes

Steps:

• You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
• pre-heat oven to 180°.
• Begin by placing the butter in a pan over the lowest heat to melt.
• Crush the digestive biscuits.
• Add to a separate bowl and mix in the grape nuts.
• Then add the melted butter and mix well.
• Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
• Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
• Meanwhile, place the egg yolks and lime zest in a bowl.
• Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
• Add the condensed milk and whisk for another 4 minutes.
• Finally add the lime juice and give it another quick mix.
• Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
• Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
• Serve cut in slices with cream fraiche and a twist of lime for decoration.

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in grated peel.
• Add food coloring sparingly to tint pale green.
• Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
• Fold gelatin mixture into egg whites.
• Fold in whipped cream.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Spread with more whipped cream; edge with grated lime peel.
• Sprinkle chopped pistachio nuts in center.
• Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont 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 sides of the 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 a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has 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 in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
• Lower the oven temperature to 325 degrees F.
• In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
• Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

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.