Paula Deens Key Lime Pie With Meringue Recipes

BUBBA'S KEY LIME PIE

Steps:

• Preheat the oven to 350 °F.
• For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5-10 minutes.
• In a medium bowl, beat 2 egg yolks. Add condensed milk, key lime juice and zest. Blend together.
• Pour filling in crust and bake for 15 minutes.
• Refrigerate pie overnight before serving to let set.
• To make sweetened whipped cream, slowly add sugar to heavy cream while beating, taking speed up as the mixture thickens.

KEY LIME PIE

Steps:

• Preheat oven to 350 °F.
• In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
• In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

PAULA DEEN'S KEY LIME PIE RECIPE - (3.9/5)

Steps:

• Crust: Combine 5 tablespoons butter melted 1 1/2 cups graham cracker crumbs 1/2 cup almonds slivered Combine all crust ingredients and pat in a 9 inch pie pan. Bake 5 to 10 minutes. Filling: In a medium bowl, combine milk, lime juice, and 1 teaspoon zest. Blend in egg yolks. Pour filling into crust. Meringue: beat the egg whites with cream of tarter until soft peaks form. Gradually beat in sugar and 1 teaspoon zest until the mixture is stiff. Spread meringue over filling, spread it to the edge of the crust. Bake at 350 for 12 to 15 minutes or until meringue is golden brown.

PAULA DEEN'S MILE-HIGH MERINGUE RECIPE - (3.9/5)

Steps:

• Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.