Key Lime Pie From Mar A Lago Recipes

MAR-A-LAGO KEY LIME PIE

Steps:

• To make graham cracker crust: Preheat the oven to 325°. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes. To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

KEY LARGO KEY LIME PIE

Steps:

• To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
• To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
• Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.

MAR-A-LAGO KEY LIME PIE RECIPE

Steps:

• To make crust, preheat oven to 325. Mix crumbs, sugar, salt and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie pan, forming and even layer on the bottom, sides and edge. Bake crust for 10 minutes. Remove from oven and allow to cool. To make filling: While crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5-6 minutes. Gradually add the condensed milk and continue to whip until thick, 3-4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes. To make topping: Whip the cream, sugar and vanilla until nearly stiff. Evenly spread on top of the pie and place in the freezer for 20 minutes prior to serving.

MAR-A-LAGO KEY LIME PIE

Steps:

• To make graham cracker crust: Preheat the oven to 325°. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes. To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.