Nellie Joes Key Lime Pie Recipes

Steps:

• Preheat oven to 350°F.
• Combine milk, egg yolks, and lime juice. Blend until smooth.
• Pour filling into pie crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating.
• To serve, top with freshly whipped cream or meringue, and garnish with lime slices.
• This recipe is made available as a courtesy by Nellie and Joe's Famous Keylime Juice.

Steps:

• For the crust:.
• Preheat oven to 350°F.
• Butter a 9-inch pie plate.
• Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
• Add melted butter& sugar and pulse until combined.
• Press mixture into bottom and up sides of pan, forming a neat border around th edges.
• Bake until crust is set and golden, about 8 minutes.
• Set aside on wire rack; leave 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, 3-4 minutes longer.
• Lower the mixer speed and slowly add lime juice, mixing until just combined.
• Pour mixture into crust and bake for 10 minutes, or until filling has just set.
• Cool on wire rack, then refrigerate.
• Freeze for 15-20 minutes before serving.
• For the topping:.
• Whip the cream and the confectioner's sugar until nearly stiff.
• Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
• Garnish with a slice of key lime if desired.

Steps:

• Whisk sweetened condensed milk with Nellie & Joe's Key West Lime Juice until evenly mixed. Fold in coolwhip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime.

Steps:

• Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture.
• Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.

Steps:

• Preheat oven to 350.
• Blend milk, egg yolks and lime juice until smooth.
• Pour filling into pie shell.
• Bake 15 minutes.
• Whip egg whites and cream of tartar to stiff peak. Add a little sugar, if I am in the mood.
• Spread the meringue top of the pie and put it in the oven at 325 for 10 minutes or til the peaks brown.
• OR.
• Meringue can be placed on silpat and cooked then moved to the pie. Works well if I put the filling in custard cups instead of a pie plate.

Steps:

• Combine graham cracker crumbs, brown sugar, and butter.
• Spray a 9-inch pie plate with PAM and press mixture into pieplate. Bake at 350 for 10 minutes; cool.
• Stir together milk and lime juice until blended; pour into crust.
• Make meringue topping by beating egg whites and cream of tartar at high speed until foamy.
• Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2-4 mintues).
• Spread meringue over filling.
• Bake at 325 for 25-28 minutes. Chill overnight. Garnish, if desired, before serving. And then just enjoy!