KEY LIME CREAM PIE
I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.
CLASSIC KEY LIME PIE
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
- Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
- Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.
Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g
TRADITIONAL KEY LIME PIE
I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.
Provided by The Big Cheese
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks.
- Stir in sweetened condensed milk, key lime juice and rind.
- In a small bowl, stiffly beat 1 egg white.
- Fold into pie mixture.
- Turn into baked pie shell.
- Beat the three reserved egg whites with cream of tartar until foamy.
- Gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
- Bake 15 minutes at 350° or until meringue is golden brown.
- Cool in refrigerator at least 6 hours.
Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1
LIME CUSTARD TART
Categories Fruit Juice Citrus Dessert Bake Christmas Lime Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
- Preheat oven to 350°F.
- Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
- Make custard:
- Reduce oven temperature to 300°F.
- Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
- Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
CUSTARD KEY LIME PIE
A winning receipe from Key West FL! I am requested to make this pie for all special ocassions. Yes even Thanksgiving and Christmas! I make this about 4 -6 times a year.
Provided by zuzuzpetals
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crust: Mix dry ingredients then add melted butter.
- Mix again.
- Press into 9inch pie pan.
- Bake 10 minutes at 325.
- Let cool.
- Filling: Beat egg yolks well.
- Add sweetened condensed milk and beat again.
- Very slowly, a little bit at a time add the key lime juice.
- Mix very well with your mixer.
- Rinse off the beaters to start to prepare the egg whites.
- Beat the egg whites until stiff glossy peaks form.
- Fold egg whites into the yolk mixture.
- Texture should be even.
- Pour into pie crust pan.
- Bake 20 min at 325.
- Cool, then refrigerate at least 2 hours before serving.
- Top with whipped cream!
Nutrition Facts : Calories 358.1, Fat 15.6, SaturatedFat 8.6, Cholesterol 120.2, Sodium 223.3, Carbohydrate 48.9, Fiber 0.7, Sugar 40.5, Protein 7.3
KEY LIME 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.
5-INGREDIENT KEY LIME PIE
A simple 5-ingredient Key lime pie I've been eating my whole life in south Florida.
Provided by Logan Fleming
Time 50m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 41.3 g, Cholesterol 124 mg, Fat 19.2 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 170 mg, Sugar 32.3 g
NO-BAKE KEY LIME PIE
This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.
Provided by Dan Langan
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
- In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
- For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
- Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
- With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
- Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
- For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
- Dollop the whipped cream around the surface of the pie filling.
- For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.
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