CATAHOULA'S KEY LIME PIE
I found this AMAZING pie on another website some weeks ago when I was looking for a good key lime pie recipe that did not include a meringue topping (my fiance doesn't care for it). According to that site, this is the key lime pie served at the famous Catahoula's restaurant in Louisiana. Normally I am not a big fan of key lime pie, but this one is a winner! I'm including the recipe for the crust if you want to make your own; I simply used a store-bought prepared graham cracker crust, and it worked just fine. For a pretty presentation, pipe whipped cream around the edges of the pie, and garnish with fresh lime zest.
Provided by Lynne M
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Prepare crust: Thoroughly mix all ingredients. Press into bottom and sides of a 10" pie tin with fingertips. Bake for 8-10 minutes, watching carefully to avoid letting the crust burn. Remove from oven.
- For the filling: Combine filling ingredients and blend until smooth and creamy (I used my Bullet mixer for this and it worked wonderfully). Pour into pie crust.
- Bake at 350 degrees for 35 minutes or until firm.
- Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.
FROZEN KEY LIME PIE
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
- For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
- For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
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.
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
PHOENICIAN'S KEY LIME PIE
When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!
Provided by Arlette Therese Abdallah
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 10h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
- Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
- While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
- Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 47.3 g, Cholesterol 164.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 177.3 mg, Sugar 36.6 g
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
WORLD'S BEST KEY LIME PIE
Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.
Provided by June
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g
OUR FAVORITE KEY LIME PIE
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Provided by Rhoda Boone
Categories Dessert Bake Kid-Friendly Lime Spring Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Frankenrecipe Small Plates
Yield 1 (9") pie
Number Of Ingredients 16
Steps:
- Make the crust:
- Place rack in the center of oven and preheat to 350°F.
- Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
- Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
- Make the filling and bake pie:
- Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
- Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
- Make the topping:
- When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
- Do Ahead
- Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
KEY LIME PIE
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT
I love the Key Lime Pie from Pappadeaux seafood restauraunt and found the recipe at http://www.copykat.com/. I used a 10 inch springform pan and it worked beautifully.
Provided by Dona England
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
- Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
- The butter amount is 1/4 cup plus 1 Tablespoon.
Nutrition Facts : Calories 819.9, Fat 39.2, SaturatedFat 22.4, Cholesterol 204, Sodium 390.1, Carbohydrate 107.4, Fiber 1.1, Sugar 87, Protein 14.2
COCONUT-KEY LIME PIE
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g
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