FLORIDA KEY LIME PIE
No bake Key Lime pie - easy and sooo goood! Vanilla extract may be substituted with lemon extract.
Provided by Marion McWhorter
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
- To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
- Before serving, discard liquid that has drained from topping. Spread topping over pie.
Nutrition Facts : Calories 921.2 calories, Carbohydrate 107.6 g, Cholesterol 119.9 mg, Fat 43.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 24.2 g, Sodium 561.2 mg, Sugar 95.7 g
FLORIDA KEYS KEY LIME PIE
Gosh I have had this recipe for ever and a day...It is Tart and Sweet at the same time...as some would same it does have Pucker Power. It has always reminded me of when we used to go to Marie Callenders Restaurant I always ordered Key Lime Pie. There are many variation of Florida Key classics, some made with flakey crust, but...
Provided by JoSele Swopes
Categories Desserts
Time 55m
Number Of Ingredients 12
Steps:
- 1. Graham Crust: Preheat oven to 350* 9" Pie Plate Lightly spray pie plate with butter spray. Blend crumbs, butter, and sugar in a bowl. Spoon into pie plate and, using wax paper press firmly against sides and bottom (not over rim). Bake 8-10 min Let cool before filling.
- 2. Filling: While the crust is cooling start your filling. Beat yolks with condensed milk just to blend, add lime juice and beat until smooth (filling will be soft). Tint pale green and pour into graham shell. Chill 2 hourx
- 3. Whipping Cream: Heavy cream, in large bowl, put in sugar (you might want to put a towel over the mixer) becareful not to get it twisted in the mixer. Put the setting on high, till you have stiff peaks.
- 4. Pull pie out of frig and spread whip cream over the top of the pie garnish with lime zest. Put back into frig for several hours before serving or better yet overnightso the filling is somewhat firm, (it will never really be completely firm) Serve with lime slices, you may want to sprinkle a bit of suger on the limes.
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