Cuban Key Lime Pie Recipes

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 9-10″ pie pan with non-stick cooking spray.
• 2. In a large mixing bowl, combine the cracker crumbs and melted butter until the mixture holds together. Fill the prepared pan with the crumb mixture and press into the bottom and sides of the pan to form the crust. If necessary, use a measuring cup to level the bottom and sides. Bake 10-12 minutes until lightly browned. Remove from oven and set aside to cool completely.
• 3. Beat the egg yolks on medium-high until pale and fluffy. Reduce speed and slowly add the condensed milk then the Key lime juice until well incorporated. Mix in lime zest, if using. Pour the mixture into the pie crust.
• 4. If using meringue topping - increase oven temp to 375ºF. Mound meringue on top of filling, making sure to go up to the edges. Bake until lightly browned - check after a few minutes. Cool and serve.
• 5. If using whipped cream topping - whip cream with a few drops vanilla extract. Mound on top of chilled pie. Serve.
• 6. NOTE - to speed things up, used a pre-made graham cracker crust.

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.

Steps:

• 1. For the pastry, blend the butter cubes and flour into small crumbs quickly so the butter stays cold. In a separate small bowl, combine egg yolks with 2 tsbs. water, then blend into flour crumbs until pastry reached right consistency -- this may require a few more drope of water blended into the pastry.
• 2. Roll out cold pastry on floured surfce and place on to pie tin. Then refridgerate foir 30 minutes.
• 3. Prick the bottom of pastry pie bottom and heat oven to 200c/180c fan /gas 6 nad blind bake for 15 minutes (my grandmother did not use parchemnt paper or beans to keep the pastry from rising.she just pricked the pastry several times right before putting it in the oven.).
• 4. For the filling, slowly heat guava paste, 2 tablespoons of water, sugar and lime juice for until just blended. Remove from heat.
• 5. Add butter and beaten whole egg and egg yolks to pan. Heat at medium, stirring vigorously for a few minutes until blended and then set the filling aside in the refridgerator.
• 6. For the meringue, whisk egg whites into stiff peaks, slowly add sugar, whisking as you add a bit at a time. Finally whisk in the corn flour until you have thick glossy peaks.
• 7. Pour the filling in the pastry case, followed by the meringue. Bake for 18 -20 minutes until the meringue is crisp and slightly coloured. Let the pie sit for at least an hour before serving.

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:

• 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.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Soften butter in microwave.
• Stir butter into flour and sugar to form a paste.
• Press this paste into the bottom of a 9-inch pie pan.
• Bake for 15 minutes, let cool.
• Combine lime zest, juice, and cucumber peel, puree in blender until smooth.
• Stir into bowl with sweetened condensed milk, egg yolks, and stir into smooth.
• Pour into pie pan.
• Bake for 15 minutes, remove and cool for 10 minutes.
• Place in fridge until completely cool.