Americana Key Lime Pie Recipes

KEY LIME PIE

Steps:

• Preheat oven to 375 °F and set an oven rack in the middle position.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
• Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
• Lower the oven temperature to 350°F.
• In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
• In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
• Note: The nutritional information was calculated using 2% Greek yogurt.

AMERICANA KEY LIME PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in grated peel.
• Add food coloring sparingly to tint pale green.
• Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
• Fold gelatin mixture into egg whites.
• Fold in whipped cream.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Spread with more whipped cream; edge with grated lime peel.
• Sprinkle chopped pistachio nuts in center.
• Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

EASY KEY LIME PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
• Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

AMERICAN KEY LIME PIE

Steps:

• You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
• pre-heat oven to 180°.
• Begin by placing the butter in a pan over the lowest heat to melt.
• Crush the digestive biscuits.
• Add to a separate bowl and mix in the grape nuts.
• Then add the melted butter and mix well.
• Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
• Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
• Meanwhile, place the egg yolks and lime zest in a bowl.
• Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
• Add the condensed milk and whisk for another 4 minutes.
• Finally add the lime juice and give it another quick mix.
• Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
• Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
• Serve cut in slices with cream fraiche and a twist of lime for decoration.