Lindas Rich Key Lime Pie Recipes
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
LINDA'S RICH KEY LIME PIE
This is a very rich, creamy, and tart dessert. This is one of the many delicious things Linda served us on our visit to"the beach" to see the Buckingham's of Great Bridge. I will always have fond memories when ever I even think about Key Lime Pie. I used one bag of Key Limes, about 20-24 tiny limes. I also used one inner package (9 sheets) of Nabisco original Graham Crackers. I called my sister-in-law to tell her that I had made her pie... I said it was not as good as hers, that I cooked the crust too long, and my limes were not as fresh as they could be. I also told her my poor right thumb was sore from squeezing the limes. She said she saw a key lime squeezer, and that she was going to get some for the two of us.
Provided by Sweetiebarbara
Categories Pie
Time 1h
Yield 1 pie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Make 9" pie shell.
- Mix cracker crumbs, sugar, and cinnamon.
- Combine with butter and press into pie shell.
- Bake at 325 for 8 minute.
- Cool.
- Mix milk with egg yolk.
- Slowly add lime juice and mix well.
- Pour into pie shell.
- Bake at 350 for 20 minutes.
- Garnish with slivers of Key Lime.
Nutrition Facts : Calories 197.4, Fat 9.1, SaturatedFat 5, Cholesterol 100.1, Sodium 114.9, Carbohydrate 25.7, Fiber 0.4, Sugar 21.4, Protein 4.2
LINDA'S PUERTO RICAN LIME PIE
I have been told hundreds of times that this is the best lime pie my friends and aquaintances have ever had, and have had requests for it at every pot luck and party. I truly believe that the limes from my yard in PR are the reason. They have the most incredible flavor. But another factor is that the filling is slightly tart. The sugar content of most lime pies masks the lemony flavor. Your limes should be juicy. If not, increase the number of them. My limes (actually, "limon") are around 1 1/2 inches in diameter and juicy. You can experiment with yours. Except for the crust which must be regular, not graham cracker (again too sweet), the preparation is simple and quick. The pie contains no eggs, and will not be stiff. If you prefer a stiffer pie, add an ingredient like "Whip It" to the cream. The lack of stiffnes does not affect the wonderful flavor nor the rave reviews that this pie gets!
Provided by Linda Schaffer
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Prick bottom of pie shell to prevent a dome from forming.
- Bake pie crust until golden brown.
- Cool.
- In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
- Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
- Mix gently.
- Add the lime juice and gently stir until completely mixed.
- Refrigerate for 2 hours.
- After the crust has completely cooled, pour in the filling.
- If desired, whip more of the cream and cover the top of the pie with a thin layer.
- Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
- Keep the pie refrigerated until served.
- A few times, I have rolled pecan chips into the unbaked crust.
- People loved the added texture and flavor of the pecans.
Nutrition Facts : Calories 497.4, Fat 33.9, SaturatedFat 18.3, Cholesterol 98.4, Sodium 203.7, Carbohydrate 45.1, Fiber 2.5, Sugar 28.1, Protein 6.9
RICH CREAMY NO-BAKE KEY LIME PIE
This is not an authentic recipe for key lime pie but I think it is even better. Creamy, smooth, not overly sweet, quick & easy....just perfect. Makes two pies if using 9-inch store-bought graham cracker crusts.
Provided by swissms
Categories Dessert
Time 10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.
Nutrition Facts : Calories 336.9, Fat 20.2, SaturatedFat 8.9, Cholesterol 42.5, Sodium 298.6, Carbohydrate 35.6, Fiber 0.5, Sugar 26.4, Protein 5.1
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