Palm Springs Key Lime Pie Recipes

Steps:

• PIE CRUST-----------.
• In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
• Pecans can be processed in a food processor.
• Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
• Add margarine or butter to mixture and blend with a pastry blender or fork.
• Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
• Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
• FILLING-----------.
• Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
• Separate eggs, and make sure that the egg whites DO NOT have any yolk.
• If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
• In a mixing bowl, whisk egg yolks until smooth.
• Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
• In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
• Add sugar gradually, beating continuously until stiff peaks form.
• Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
• Preheat oven to 375 F degrees.
• Pour filling mixture into cooled pie shell and level.
• Sprinkle top with reserved wafer/pecan mixture.
• Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
• Remove from oven and let cool completely on a wire rack.
• Refrigerate pie for at least 1 hour before serving.
• TOPPING-----------.
• In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
• Add vanilla extract and beat for a few seconds.
• Add sugar gradually, beating continously until thickened.
• DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
• Just before serving, decorate pie with whipped cream to your liking.
• For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
• Place a dollop of whipped cream in front and back of the projecting slice of lime.

Steps:

• Blend condensed milk and cream cheese until smooth.
• Add lime juice and mix thoroughly. Fold in thawed cool whip.
• Pour into two pie shells. Garnish with grated lime rind.
• Refrigerate 6 hours.

Steps:

• Preheat oven to 325°F In medium mixing bowl, beat egg yolks; gradually beat Eagle Brand and lime juice. Stir in food coloring, if using. Pour into pastry shell.
• Bake 30 minutes. Remove from oven. Increase oven temperature to 350°F.
• Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoons at a time. Beat 4 minutes or until stiff, glossy peaks form and sugar is dissolved.
• Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store covered in refrigerator.

Steps:

• Crust: Mix dry ingredients then add melted butter.
• Mix again.
• Press into 9inch pie pan.
• Bake 10 minutes at 325.
• Let cool.
• Filling: Beat egg yolks well.
• Add sweetened condensed milk and beat again.
• Very slowly, a little bit at a time add the key lime juice.
• Mix very well with your mixer.
• Rinse off the beaters to start to prepare the egg whites.
• Beat the egg whites until stiff glossy peaks form.
• Fold egg whites into the yolk mixture.
• Texture should be even.
• Pour into pie crust pan.
• Bake 20 min at 325.
• Cool, then refrigerate at least 2 hours before serving.
• Top with whipped cream!

Steps:

• FOR CRUST: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in a medium bowl to blend. Add the melted butter and stir to coat well. Press crust into a 9-inch diameter glass pie dish. Bake 5 minutes. Cool.
• FOR FILLING: Preheat oven to 275 degrees. Whisk all filling ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate, uncovered, until cold. Then cover and chill at least 6 hours or overnight.
• FOR TOPPING: using electric mixer, beat all topping ingredients in a large bowl until stiff peaks form. Spread atop pie and serve.