AUTHENTIC FLORIDA KEY LIME PIE
You can't beat this tasty, quintessential dessert: Authentic Florida's Key Lime Pie.
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process the crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined.
- Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
- For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze 2/3 cups of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
- Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
- In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
- For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
- Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don't take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.
REAL KEY LIME PIE FROM KEY WEST
Want to take a trip to the beach from your kitchen? This key lime pie will take your taste buds on vacation. The lime filling is smooth and creamy with the perfect amount of tart flavor. Buttery and sweet, the graham cracker crust is the perfect vessel for the key lime filling. The dollop of whipped cream on top cuts the bite of...
Provided by R C
Categories Pies
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
- 2. PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
- 3. Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
- 4. Pour the mixture into the pie shell.
- 5. Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
- 6. WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
- 7. SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
OUR FAVORITE KEY LIME PIE
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Provided by Rhoda Boone
Categories Dessert Bake Kid-Friendly Lime Spring Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Frankenrecipe Small Plates
Yield 1 (9") pie
Number Of Ingredients 16
Steps:
- Make the crust:
- Place rack in the center of oven and preheat to 350°F.
- Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
- Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
- Make the filling and bake pie:
- Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
- Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
- Make the topping:
- When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
- Do Ahead
- Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
KEY WEST KEY LIME PIE
This recipe was given to me at a wedding shower. It was used in a game & didn't have the name attached to the card but we Love Love Love this Key Lime Pie!
Provided by Cindy Dozier
Categories Pies
Number Of Ingredients 12
Steps:
- 1. Crust: Mix all ingredients in food processor then press into 9" pie plate, pushing up sides. Bake @ 375 for 7 minutes. Remove from oven & cool completely.
- 2. Filling: Blend all ingredients until smooth. Pour into cooled crust & bake @ 350 for 15 minutes. Remove from oven & cool for 10 minutes then place in fridge til chilled thru. Then slice & top with whipped topping & garnish with lime slice on top.
- 3. NOTE: Definetly use the Key Limes for this recipe. There is a big difference in a regular lime & a key lime & it comes through in this recipe! Also I used a pie ring after the filling was put into the crust to make sure the crust edges did not burn. Enjoy!
EASY KEY WEST KEY LIME PIE
No eggs in this one! Love it! I grew up in South Miami and ate this often! Adapted from Florida Keys Treasures!
Provided by Sharon123
Categories Pie
Time 10m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Blend condensed milk and cream cheese until smooth.
- Add lime juice and mix thoroughly. Fold in thawed cool whip.
- Pour into two pie shells. Garnish with grated lime rind.
- Refrigerate 6 hours.
Nutrition Facts : Calories 2811.2, Fat 160.6, SaturatedFat 86, Cholesterol 196.6, Sodium 2014.1, Carbohydrate 318.2, Fiber 3.9, Sugar 247.1, Protein 37.7
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