Thebestkeylimepie Recipes

Steps:

• Combine graham crackers crumbs, sugar and butter and press into pie plate.
• Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
• Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.

Steps:

• In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Steps:

• Make the crust:
• Place rack in the center of oven and preheat to 350°F.
• Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
• Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
• Make the filling and bake pie:
• Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
• Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
• Make the topping:
• When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
• Do Ahead
• Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.