Long Beach Lime Pie Recipes

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.

Steps:

• Preheat oven to 350°F. Finely grind vanilla wafers in processor. Add melted butter and 1/2 teaspoon grated lime peel; process until moist crumbs form. Transfer to 9-inch-diameter glass pie dish. Using plastic wrap as aid, press crumbs onto bottom and up sides of dish (crust will be thin). Bake just until crust begins to turn golden on edges, about 10 minutes. Remove from oven. Maintain oven temperature.
• Meanwhile, whisk condensed milk, lime juice and 1 tablespoon lime peel in medium bowl to blend. Whisk in eggs.
• Pour filling into warm crust. Bake until filling is set, about 20 minutes. Cool. Refrigerate until chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Garnish with lime slices. Cut into wedges; serve.

Steps:

• Prepare Baked Pastry Shell; set shell aside.
• For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
• Stir in lime peel.
• Gradually stir in lime juice (mixture will thicken).
• Pour into the baked pastry shell.
• Bake in a 350 degrees oven for 30 minutes.
• Remove from oven; cool completely.
• To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
• Makes 10 servings.