Amish Key Lime Pie Recipes

KEY LIME PIE

Steps:

• Preheat oven to 375 °F and set an oven rack in the middle position.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
• Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
• Lower the oven temperature to 350°F.
• In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
• In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
• Note: The nutritional information was calculated using 2% Greek yogurt.

CLASSIC KEY LIME PIE

Steps:

• Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
• Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
• Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

OH SO CREAMY AND FLUFFY KEY LIME PIE

Steps:

• CRUST:.
• Preheat oven to 350.
• Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
• Bake for 8 minutes or until golden.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• *~OR Use a store bought deep dish graham cracker crust~*.
• FILLING:.
• Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
• In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
• Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
• Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
• Remove from oven. Cool and refridgerate until firm, at least 4 hours.
• TO SERVE:
• Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
• GF VARIATION:
• Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
• Continue with directions above.

EASY KEY LIME PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

KEY LIME PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
• Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
• Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
• Pour the filling into the cooled pie crust.
• Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
• Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
• Top the chilled pie with the whipped cream and Key lime zest and slices.
• Enjoy!

AUTHENTIC KEY LIME PIE

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.

MY SOUTHERN GRANDMA'S KEY LIME PIE

Steps:

• Use a large mixing bowl; grate rind (zest) of lime, add squeezed lime juice frozen limeade and sweetened condensed milk to the bowl. Mix well.
• Add Cool Whip; mix well again.
• Spoon into prepared pie crust.
• Swirl top with spoon.
• Cover; chill overnight.
• Keep chilled until serving.