Cuban Key Lime Pie Recipes

EASY KEY LIME PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

OUR FAVORITE KEY LIME PIE

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.

CUBAN KEY LIME PIE

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 9-10″ pie pan with non-stick cooking spray.
• 2. In a large mixing bowl, combine the cracker crumbs and melted butter until the mixture holds together. Fill the prepared pan with the crumb mixture and press into the bottom and sides of the pan to form the crust. If necessary, use a measuring cup to level the bottom and sides. Bake 10-12 minutes until lightly browned. Remove from oven and set aside to cool completely.
• 3. Beat the egg yolks on medium-high until pale and fluffy. Reduce speed and slowly add the condensed milk then the Key lime juice until well incorporated. Mix in lime zest, if using. Pour the mixture into the pie crust.
• 4. If using meringue topping - increase oven temp to 375ºF. Mound meringue on top of filling, making sure to go up to the edges. Bake until lightly browned - check after a few minutes. Cool and serve.
• 5. If using whipped cream topping - whip cream with a few drops vanilla extract. Mound on top of chilled pie. Serve.
• 6. NOTE - to speed things up, used a pre-made graham cracker crust.