KEY LIME PIE WITH A GINGERSNAP CRUST
The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.
Provided by PalatablePastime
Categories Pie
Time 2h
Yield 1 pie, 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Chill a mixing bowl and mixer whip.
- Preheat oven to 350°F.
- Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
- Pour crumbs into a bowl and mix well with melted butter.
- Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
- Par-bake crust at 350F for 10 minutes or until nicely browned.
- Allow crust to cool while preparing filling.
- Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
- Add condensed milk and continue beating.
- Add salt, citric acid and lime juice, mixing thoroughly.
- Set bowl aside and allow mixture to thicken somewhat.
- When thickened, evenly pour prepared filling into the crust.
- Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
- Cool pie on a wire rack.
- Using the chilled mixing bowl, beat cream until soft peaks form.
- Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
- Serve whipped cream on pie as desired, garmished with additional lime zest.
- Refrigerate unused portions.
Nutrition Facts : Calories 649.8, Fat 31.6, SaturatedFat 17.3, Cholesterol 212.9, Sodium 439.8, Carbohydrate 83.8, Fiber 1.1, Sugar 54, Protein 10.4
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 VII
This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.
Provided by ANNRICHARDSON
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
- Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.7 g, Cholesterol 45.3 mg, Fat 20.5 g, Fiber 0.6 g, Protein 10.9 g, SaturatedFat 9.7 g, Sodium 324.5 mg, Sugar 74.3 g
THE BEST KEY LIME PIE
A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
- For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
- For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.
KEY LIME PIE
This is the frozen key lime pie that ends up all over Jack Nicholson's face in the film adaptation of the novel "Heartburn," Nora Ephron's thinly veiled recounting of her disastrous marriage to Carl Bernstein. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. We recommend eating it, though, not using it as a weapon.
Provided by Jennifer Steinhauer
Categories dessert
Time 15m
Yield One 9-inch pie (8 servings)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
- Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
- Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 8 grams, Sodium 241 milligrams, Sugar 59 grams
MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST
Make and share this Margarita-Key Lime Pie With Gingersnap Crust recipe from Food.com.
Provided by Galley Wench
Categories Pie
Time 29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust:.
- Stir together coconut, gingersnaps and butter.
- Press into bottom and up sides of a 9 inch pie plate.
- Bake at 350 degrees for 8 minutes.
- Cool on wire rack.
- Prepare Filling:.
- In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
- Beat whipping cream at high speed with an electric mixer until soft peaks form.
- Fold into egg mixture.
- Spoon into Gingersnap crust.
- Freeze 2 hours or until firm.
- Let stand 20 minutes before cutting.
- Garnish if desired.
Nutrition Facts : Calories 720.7, Fat 44.1, SaturatedFat 27.6, Cholesterol 232.4, Sodium 290.5, Carbohydrate 71.1, Fiber 1.7, Sugar 58.2, Protein 13.8
KEY LIME PIE
This key-lime pie can be topped with either whipped cream or meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 pie
Number Of Ingredients 12
Steps:
- For the Crust: 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.
- For the Filling: 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.
- For the Whipped Cream Topping: Shortly before serving, combine cream and 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 and serve immediately.
- For the Meringue Topping: Add topping shortly before serving. In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pipe or spread meringue on pie, making sure it touches the crust all around. Use a kitchen blowtorch to brown meringue all over.
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
KEY LIME PIE
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 pie
Number Of Ingredients 8
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.
EASY KEY LIME PIE
You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.
KEY LIME PIE
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Categories Milk/Cream Mixer Citrus Egg Dessert Bake Lime Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
- Make filling and bake pie:
- Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
- Make topping:
- Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
- *Available at Manhattan Key Lime (212-696-5378).
More about "keylimepiewithagingersnapcrust recipes"
EASY KEY LIME PIE (WITH GINGER SNAP CRUST) - INSTRUCTABLES
From instructables.com
Estimated Reading Time 2 mins
- Ingredients. Crust: 2-1/4 cup mixture of crushed gingersnap cookies and graham crackers. 1 stick of unsalted butter (melted) Filling: 1 (14-oz) can sweetened condensed milk.
- Directions. Preheat at 350 degrees F. For the crust: Begin crushing gingersnaps and graham crackers either by hand or with a food processor. The mixture of the two is up to you how much you would like of either ingredient just as long as the crumbs measure out to about 2- ¼ cups.
- For the filling: In a large mixing bowl, whisk together sweetened condensed milk and egg yolks. Add Key lime juice and whisk until they are blended well (mixture slightly thickens).
"HELLO STRANGER" KEY LIME PIE W/ GINGER SNAP CRUST - FOOD …
From foodfidelity.com
Cuisine AmericanCategory DessertServings 10Total Time 30 mins
- Make ginger snap crumbs in food processor or place cookies in plastic bag and crush until they turn into crumbs.
- Use an electric mixer or immersion blender to whip together cream, sugar and mezcal for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.
BEST-EVER KEY LIME PIE - ONCE UPON A CHEF
From onceuponachef.com
HEALTHY KEY LIME PIE RECIPE | HEALING THE BODY
From healingthebody.ca
10 BEST CREAM CHEESE KEY LIME PIE RECIPES | YUMMLY
From yummly.com
KEY LIME PIE (THE BEST) | RICARDO
From ricardocuisine.com
KEY LIME PIE WITH GINGERSNAP CRUST – BECK EATS WORLD
From beckeatsworld.com
CLASSIC KEY LIME PIE - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE AN AUTHENTIC KEY LIME PIE | A MUST-TRY RECIPE ...
From finedininglovers.com
KEY LIME PIE | PAULA DEEN
From pauladeen.com
21 KEY LIME RECIPES THAT GO BEYOND PIE | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE THE BEST KEY LIME PIE EVEN BETTER - EPICURIOUS
From epicurious.com
EXTRA CREAMY KEY LIME PIE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY KEY LIME PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CLASSIC KEY LIME PIE WITH GINGERSNAP CRUST - SMUCKER'S
From smuckers.com
BA'S BEST KEY LIME PIE RECIPE | BON APPéTIT
From bonappetit.com
TRADITIONAL KEY LIME PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
EASY KEY LIME PIE RECIPE: SO BRIGHT & CITRUS-Y! -BAKING A MOMENT
From bakingamoment.com
LIME PIE WITH GINGER SNAP CRUST – RIEGL PALATE
From rieglpalate.com
10 BEST PIES WITH GINGERSNAP CRUST RECIPES - YUMMLY
From yummly.com
KEY LIME PIE WITH OREO CRUST - CITYLINE
From cityline.tv
KEY LIME PIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
AN AWARD WINNING KEY LIME PIE RECIPE • THE FRESH COOKY
From thefreshcooky.com
KEY LIME PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOMEMADE KEY LIME PIE {GINGERSNAP CRUST} - SELF PROCLAIMED …
From selfproclaimedfoodie.com
HOW TO MAKE A NO-BAKE KEY LIME PIE | TASTE OF HOME
From tasteofhome.com
THE EASIEST KEY LIME PIE RECIPE — EAT THIS NOT THAT
From eatthis.com
CLASSIC KEY LIME PIE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY KEY LIME PIE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
13 KEY LIME RECIPES (BESIDES JUST PIE) | ALLRECIPES
From allrecipes.com
KEY LIME PIE - TORI AVEY
From toriavey.com
KEY LIME PIE RECIPES | ALLRECIPES
From allrecipes.com
MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST RECIPE | MYRECIPES
From myrecipes.com
CLASSIC KEY LIME PIE WITH GINGERSNAP CRUST
From santacruzorganic.com
KEY LIME PIE WITH GINGERSNAP CRUST - CRISCO®
EASY KEY LIME PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 KEY LIME PIE RECIPES THAT WILL NEVER LET YOU DOWN
From lifehack.org
HOW TO MAKE EASY KEY LIME PIE IN JUST 10 MINUTES - TASTE …
From tasteofhome.com
You'll also love