Moms Key Lime Pie Recipes
MOM'S KEY LIME PIE
We had this pie in a Miami Beach restaurant back in the 50's and begged for the recipe. It's been a family favorite.
Provided by Joanne Adamowski
Categories Pies
Time 40m
Number Of Ingredients 3
Steps:
- 1. Prepare 9" graham cracker crust, cool. You might like this Graham cracker crust better than the store ones. 12 whole graham crackers, crushed 3 T. brown sugar 6 T. butter 350 degrees for 12"
- 2. Mix 1 can Borden's Eagle Brand milk with ½ cup fresh lime, Key Lime or lemon juice. Stir until it thickens. Add green food coloring carefully.
- 3. Pour into cooled crust and cover with ½ pint of whipped sweetened cream (I like heavy cream as it holds up longer). Refrigerate. Best if cut after it has chilled well.
MOM'S KEY LIME PIE
From my Mom's splattered old recipe card. It does not get any more authentic than this. A native of FL and a 54 year resident..she knows her pies. (NO green food coloring please :))
Provided by Jaymee
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat egg yolks with mixer until light in color.
- Slowly add condensed milk mixing well.
- Stir while adding lime juice.
- Pour into prepared pie shell.
- Set aside and prepare meringue.
- For meringue, beat egg whites until stiff.
- Add sugar and vanilla just at the last minute.
- Top pie with meringue.
- Brown in 325 degree preheated oven just until peaks brown and the rest is golden in color.
- (This will happen fairly quickly so watch closely.) Serve cool.
Nutrition Facts : Calories 3395.2, Fat 122.6, SaturatedFat 47.6, Cholesterol 937, Sodium 2296.7, Carbohydrate 511, Fiber 4.2, Sugar 436.6, Protein 76.9
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