Dans Favorite Key Lime Pie Recipes

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KEY LIME PIE



Key Lime Pie image

Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.

Categories     Desserts

Time 45m

Yield 8 to 10

Number Of Ingredients 11

1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
⅓ cup packed light brown sugar
4 tablespoons unsalted butter, melted
Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt (2% or whole milk)
1 tablespoon grated lime zest
¾ cup fresh lime juice
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest
8 to 10 thin lime slices

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.

Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg

THE BEST KEY LIME PIE



The Best Key Lime Pie image

A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield one 9-inch pie

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs (see Cook's Note)
1/4 cup brown sugar
Pinch of kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 cups sweetened condensed milk
1/2 cup sour cream
1 cup Key lime juice, preferably fresh-squeezed
2 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons lime zest, plus more for garnish
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract

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.

OUR FAVORITE KEY LIME PIE



Our Favorite Key Lime Pie image

We found the secret to the perfect key lime pie: a hint of fresh lemon juice.

Provided by Rhoda Boone

Categories     Dessert     Bake     Kid-Friendly     Lime     Spring     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates

Yield 1 (9") pie

Number Of Ingredients 16

For the crust:
11 (2 1/4x4 3/4") graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
For the filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
7 tablespoons fresh key lime juice
2 tablespoons fresh lemon juice
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment:
A 9" pie pan

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.

CLASSIC KEY LIME PIE



Classic Key Lime Pie image

Creamy, sweet, and tart, this classic lime dessert is always a favorite.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 8

Number Of Ingredients 10

1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk
⅔ cup fresh lime juice
⅓ cup sour cream
2 teaspoons grated lime peel
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

Steps:

  • Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
  • Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
  • Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g

EASY KEY LIME PIE I



Easy Key Lime Pie I image

This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.

Provided by DINNER2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 35m

Yield 8

Number Of Ingredients 4

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g

DAN'S FAVORITE KEY LIME PIE



Dan's Favorite Key Lime Pie image

My husband loves this recipe, and it was his favorite, when I first wrote my cookbook, SHARING OUR FAVORITE RECIPES, a few years ago. I have since created a double layer Key Lime Pie/Cheesecake Recipe recipe which he likes even more. I will share that recipe with you at another time. But this one is simple and easy, and not too...

Provided by Rose Mary Mogan

Categories     Pies

Time 45m

Number Of Ingredients 10

1 pkg -8 ounce cream cheese, softened
1 can(s) 14 ounce sweetened concensed milk
3/4 c limeade concentrate, thawed
4 drops green food coloring, optional
12 oz frozen whipped topping, thawed
1 can(s) small mandarin orange segments, drained
2 ripe kiwi fruit, peeled & sliced thin
12 maraschino cherry halves
1 extra serving size graham cracker crust
DAN'S FAVORITE KEY LIME PIE

Steps:

  • 1. Beat Cream Cheese and condensed milk in a mixing bowl until smooth.
  • 2. Add limeade and food coloring if desired.
  • 3. Fold in half of whipped topping.
  • 4. Pour mixture into crust.
  • 5. Cover and refrigerate for 2 hours.
  • 6. Top with remaining whipped topping.
  • 7. Garnish with kiwi fruit, maraschino cherries, and mandarin orange segments.
  • 8. Return to refrigerator and chill for at least 4 hours or over night

NO-BAKE KEY LIME PIE



No-Bake Key Lime Pie image

This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.

Provided by Dan Langan

Categories     dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 18

Nonstick cooking spray
10 graham crackers
1 tablespoon sugar
Zest of 1 lime
Generous pinch fine salt
8 tablespoons unsalted butter, melted
2 tablespoons cold water
1 3/4 teaspoons unflavored gelatin powder
16 ounces full-fat cream cheese, at room temperature
Zest of 2 limes
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/2 cup fresh lime juice (from the 3 limes that were zested)
1 tablespoon honey (or 1 tablespoon sugar)
Pinch fine salt
1 cup cold heavy cream
1 lime, for zesting right before serving

Steps:

  • For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
  • In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
  • For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
  • In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
  • Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
  • With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
  • Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
  • For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
  • Dollop the whipped cream around the surface of the pie filling.
  • For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.

AUTHENTIC KEY LIME PIE



Authentic Key Lime Pie image

I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.

Provided by JetsonRING

Time 5h30m

Yield 8

Number Of Ingredients 4

2 (14 ounce) cans sweetened condensed milk
4 jumbo egg yolks
½ cup Key lime juice
1 (8 inch) graham cracker 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.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g

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