KELLY'S RICH AND CREAMY KEY LIME PIE
My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325º.
- In medium bowl, gently whisk eggs.
- Slowly whisk in sweetened condensed milk.
- Slowly whisk in key lime juice.
- *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
- Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
- The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
- Let cool. Pie will set up perfectly as it cools.
- Refrigerate at least 4-6 hours or overnight.
- Pie gets even better the next day! :).
- Serve with whipped cream topping.
- Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
- VERY rich and creamy!
- ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
- The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
- *If preferred, you can also bake this pie in a 9" deep dish pastry crust.
Nutrition Facts : Calories 518.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 158.2, Sodium 312.1, Carbohydrate 77.5, Fiber 0.6, Sugar 66.6, Protein 11.1
KELLY'S RICH AND CREAMY KEY LIME PIE
My dear sweet hubby say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's truely a wonderful, easy and...
Provided by Kelly Williams
Categories Pies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325º. In medium bowl, gently whisk egg yolks. Slowly whisk in sweetened condensed milk. Slowly whisk in key lime juice. *Do not over mix, this will create bubbles. Just whisk and stir gently til all ingredients are mixed together well. Pour into 9" deep dish homemade graham cracker crust. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle. Let cool. Pie will set up perfectly as it cools. Refrigerate at least 4-6 hours or overnight. Pie gets even better the next day! :)Serve with whipped cream topping. Garnish if desired. VERY rich and creamy! *You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;) **If preferred, you can also bake this pie in a 9" deep dish pastry crust. ***If a green color is desired, just add 2 drops green food coloring. I used to do this, but now I just leave it natural colored.
- 2. Tip: I once used fresh key limes and will never do that again. It took forever and you honestly couldn't even tell the difference from the bottled juice.
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.
EASY CREAMY KEY LIME PIE
Simple to make and deliciously refreshing on hot summer days. Adapted from a recipe I saw on another website. Cooking time is cooling time.
Provided by Carla3j
Categories Pie
Time 2h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
- Stir in the lime juice until well blended.
- Immediately pour filling into pie shell.
- Chill for at least 2 hours.
- Garnish with key lime zest.
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EXTRA CREAMY KEY LIME PIE RECIPE | KING ARTHUR BAKING
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4.4/5 (22)Total Time 2 hrs 45 minsServings 1
- Preheat the oven to 350°F., To make the crust: Combine the ingredients in the bowl of your mixer or a food processor — a few pulses will do it — then press the mixture into a 9" pie pan., Bake for 20 to 22 minutes, until the crust is golden brown.
- Set aside to cool while making the filling., To make the filling: In a medium-sized bowl, beat the cream cheese until soft.
- Add the condensed milk and beat until well-blended., Stir in the Key lime juice and the lime oil (if you're using it).
- Add the sour cream, mixing until smooth., Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving., To make the topping: In a medium sized bowl, whip the cream with the sugar until soft peaks form.
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