Amish Key Lime Pie Recipes

AMISH KEY LIME PIE

Steps:

• 1. To make the crust: Preheat oven to 350 F.
• 2. Combine graham cracker crumbs and melted butter; press mixture against sides and bottom of a 9-inch pie pan.
• 3. Bake for 5 minutes; cool completely.
• 4. To make the filling: Beat egg yolks until thick, about 4 minutes.
• 5. Beat in condensed milk, lime juice and lime zest; pour into cooled graham cracker crust.
• 6. Cover and refrigerate for at least 4 hours.
• 7. Before serving, beat heavy whipping cream until stiff (do not sweeten) and spoon over pie.

VALERIE AIKMAN-SMITH'S KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs. Add melted butter and pulse until well combined.
• Pour crumb mixture into a 9-inch pie pan and press it evenly over bottom and sides of pan. Bake until golden, 10 minutes. Transfer to a wire rack; let cool.
• Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Pour in lime juice and whisk until well combined and smooth. Pour into cooled piecrust.
• Bake pie until filling is set, about 15 minutes. Transfer to a wire rack and let cool completely. Cover and refrigerate at least 6 hours and up to 24 hours.
• Just before serving, pour cream into a bowl. Using a handheld mixer, beat cream until stiff peaks form.
• Pile cream on top of cold pie, sprinkle with coconut flakes, and garnish with lime zest. Cut into wedges to serve.