Kristis Key Lime Pie Recipes

"GREEK" KEY LIME PIE

Steps:

• 1. Preheat oven to 350 degrees F. 2. Blend or whisk together the egg yolks, Dannon Oikos Greek yogurt, condensed milk, lime juice and zest. Pour filling into graham cracker crust and bake for 15 to 18 minutes until set. 3. Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.
• Oikos is a registered trademark of Stonyfield Farm, Inc. used under license by The Dannon Company, Inc

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.