Light As A Cloud Key Lime Pie Extraordinaire Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
• Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
• To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
• Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Steps:

• Set oven to 325°F.
• For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.
• Press into a 9-inch pie plate.
• Bake crust for 5 minutes; remove and cool completely.
• Separate 3 eggs, then place the whites into a mixing bowl.
• Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food colouring until combined.
• Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites in the lime mixture.
• Pour the filling into the partially baked pie crust.
• Bake at 325°F for 10-15 minutes or until just set.
• Let cool at room temperature then place in freezer for a minimum of 5 hours (or overnight).
• Just before serving whip cream with confectioners' sugar (to taste).
• Serve the pie decorated sweetened whipped cream and lime slices.

Steps:

• Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.
• Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.
• Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.
• Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.
• Chill before serving.