Key Lime Pie With Creme Fraiche Recipes

KEY LIME PIE

Steps:

• Make crust:
• Preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
• Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
• Make filling and bake pie:
• Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
• Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
• Make topping:
• Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
• *Available at Manhattan Key Lime (212-696-5378).

KEY LIME PIE WITH CREME FRAICHE

Steps:

• Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325 for 15 minutes or until lightly browned. Remove and let stand 15 minutes. Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325 for 18 to 20 minutes or until set. Chill at least 4 hours. Combine crème fraiche and powdered sugar. Spread evenly over pie, and garnish, if desired.

THE BEST KEY LIME PIE

Steps:

• Preheat oven to 350 degrees (175 celsius).
• In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
• Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
• Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

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:

• Make pastry shell
• Cut butter or lard into bits. In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal. Stir in enough ice water, 1 tablespoon at a time, to form a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
• On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge. Prick shell all over with a fork. Chill shell 30 minutes.
• Preheat oven to 350°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third of oven 20 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more. Cool shell completely on a rack.
• Make filling
• In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell. In a bowl with an electric mixer beat crème fraîche with confectioners' sugar until it forms soft peaks and spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day.