KEY LIME PIE
Key Lime Pie is made with fresh key lime juice. It has a creamy tart-sweet filling and topped with homemade whipped cream.
Provided by Alli Smith
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- To make crust, mix the graham cracker crumbs, sugar and melted butter together and press firmly to bottom and sides of pie plate. Set aside.
- Preheat oven to 350º F.
- In a mixer with wire whisk, beat egg yolks and lime zest on high speed until very fluffy (about 5 minutes).
- Gradually add the condensed milk and beat 3-4 minutes longer. Lower speed and gradually add the lime juice until combined.
- Pour into crust and bake 10 minutes. Cool and then refrigerate until well chilled.
- Top with whipped cream, if desired.
- Place a metal mixing bowl and whisk in the freezer for 10 minutes.
- Remove from the freezer and place sugar and heavy whipping cream in the bowl. Whip until the cream reaches stiff peaks. Be careful not to over-whip.
Nutrition Facts : Calories 330 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 slice, Sodium 174 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THE BEST KEY LIME PIE
A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
- For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
- For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.
JOE'S STONE CRAB JOE'S ORIGINAL KEY LIME PIE RECIPE
Make our Joe's Stone Crab Joe's Original Key Lime Pie Recipe at home tonight for your family. With our Secret Restaurant Recipe your Key Lime Pie will taste just like Joe's.
Provided by Mark
Categories Dessert Party Recipe
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Break up the graham crackers. Place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag, seal and then 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.
- Bake the crust until set and golden, 8 minutes.
- Set aside on a wire rack. Leave the oven on.
- In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
- Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
- Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.
- Pour the mixture into the crust.
- Bake for 10 minutes, or until the filling has just set.
- Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- Whip the cream and the confectioners' sugar until nearly stiff.
- Serve
- Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
JOE'S STONE CRAB KEY LIME PIE RECIPE - (3.8/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- For the filing: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
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.
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- Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.
- Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.
- *If needed, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.
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