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.
SITTIN ON A SANDBAR KEY LIME PIE
We're just gonna say it... this may be the best key lime pie we have ever had. And we've eaten a lot of key lime pie in my life. The vanilla wafer crust is a great base for the tangy, sweet, and creamy filling. Cream of coconut adds a subtle flavor and makes it a bit different than other key lime pie fillings. The sweetened...
Provided by Amy Freeze
Categories Pies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine.
- 2. Press into a 9" deep pie plate.
- 3. Bake at 350 degrees for 10 minutes. Cool completely before filling.
- 4. In a medium bowl, beat cream cheese until smooth.
- 5. Add eggs one at a time, beating well after each addition.
- 6. Beat in sweetened condensed milk, Coco Lopez, and key lime juice, one ingredient at a time.
- 7. Pour into cooled crust.
- 8. Bake at 325 degrees for 30 minutes or until center is set to the touch, but still jiggles slightly. Allow to cool before refrigerating.
- 9. Before serving beat whipping cream and powdered sugar until stiff.
- 10. Pipe rosettes around edges.
- 11. Garnish with lime curls and white chocolate sea shells.
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