MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST
Make and share this Margarita-Key Lime Pie With Gingersnap Crust recipe from Food.com.
Provided by Galley Wench
Categories Pie
Time 29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust:.
- Stir together coconut, gingersnaps and butter.
- Press into bottom and up sides of a 9 inch pie plate.
- Bake at 350 degrees for 8 minutes.
- Cool on wire rack.
- Prepare Filling:.
- In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
- Beat whipping cream at high speed with an electric mixer until soft peaks form.
- Fold into egg mixture.
- Spoon into Gingersnap crust.
- Freeze 2 hours or until firm.
- Let stand 20 minutes before cutting.
- Garnish if desired.
Nutrition Facts : Calories 720.7, Fat 44.1, SaturatedFat 27.6, Cholesterol 232.4, Sodium 290.5, Carbohydrate 71.1, Fiber 1.7, Sugar 58.2, Protein 13.8
KEY LIME PIE WITH A GINGERSNAP CRUST
The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.
Provided by PalatablePastime
Categories Pie
Time 2h
Yield 1 pie, 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Chill a mixing bowl and mixer whip.
- Preheat oven to 350°F.
- Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
- Pour crumbs into a bowl and mix well with melted butter.
- Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
- Par-bake crust at 350F for 10 minutes or until nicely browned.
- Allow crust to cool while preparing filling.
- Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
- Add condensed milk and continue beating.
- Add salt, citric acid and lime juice, mixing thoroughly.
- Set bowl aside and allow mixture to thicken somewhat.
- When thickened, evenly pour prepared filling into the crust.
- Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
- Cool pie on a wire rack.
- Using the chilled mixing bowl, beat cream until soft peaks form.
- Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
- Serve whipped cream on pie as desired, garmished with additional lime zest.
- Refrigerate unused portions.
Nutrition Facts : Calories 649.8, Fat 31.6, SaturatedFat 17.3, Cholesterol 212.9, Sodium 439.8, Carbohydrate 83.8, Fiber 1.1, Sugar 54, Protein 10.4
LIME PIE WITH GINGERSNAP CRUST
Make and share this Lime Pie With Gingersnap Crust recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Crust: Turn on the oven to 325°F.
- In a bowl, combine the butter and cookie crumbs until evenly coated. Press the mixture into a 9-inch pie plate. Press it harder. Go back again and press the whole bit harder against the sides and bottom of the plate. Slide it into the oven. Bake for 10 minutes. Go zest and squeeze your limes (not a metaphor). Once the crust is done, take it out and cool it on a rack for 10 minutes.
- Filling: In the bowl of your electric mixer, throw in the milk, yolks, and lime juice. Turn on low until its all mixed together. Add the zest and turn on low until you see the flecks throughout the mixture.
- Pour the filling into the crust. Bake for 25-30 minutes. You're looking for a solid center with no wiggle.
- Cool the pie down a bit, between another 20-30 minutes. Then throw it in the refrigerator for 2 hours at least.
- Serve with unsweetened whipped cream and a slice of lime zest if you're feeling fancy.
LIME CREAM & FRESH STRAWBERRY PIE WITH GINGERSNAP CRUST
Make and share this Lime Cream & Fresh Strawberry Pie with Gingersnap Crust recipe from Food.com.
Provided by SaraFish
Categories Pie
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine all ingredients in a bowl til moistened.
- Press and pack tightly into bottom and sides of 9 inch pie plate.
- Bake about 7 minutes in preheated 350 oven.
- Cool completely before filling.
- Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
- Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
- Strain mixture thru fine strainer into a bowl.
- Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
- Whip cream until soft peaks.
- Fold whipped cream into chilled lime mixture.
- Pour into prepared pie shell.
- Cover with plastic wrap and chill at least 6 hours.
- Arrange strawberry slices on top of the chilled pie and serve!
Nutrition Facts : Calories 687, Fat 39.5, SaturatedFat 21.9, Cholesterol 229.2, Sodium 609.5, Carbohydrate 78.4, Fiber 2.2, Sugar 46.2, Protein 8.1
KEY LIME PIE
Try a twist on this southern-style classic using a sugar substitute, like stevia-based Truvia™ Natural Sweetener.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir together cookie crumbs, 1 tablespoon Truvia™ Natural Sweetener and melted butter. Press in bottom and 1 inch up side of ungreased 9-inch pie plate. Bake 10 minutes.
- Meanwhile, place cornstarch in medium bowl. Slowly beat in milk with whisk, then beat in salt and egg yolks. Add 2 tablespoons Truvia™ Natural Sweetener, lime juice and lemon extract; beat with whisk. Pour into crust (it doesn't matter if crust is still hot).
- Bake 25 to 27 minutes or until filling starts to set around edge. Filling will still look runny, but will thicken and set as it cools.
- Cool completely on cooling rack, at least 25 minutes. Cover and refrigerate 8 hours before serving. Top with whipped topping.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 6 g, TransFat 2 g
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