Amish Key Lime Pie Recipes

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STEVE'S AUTHENTIC KEY LIME PIE



Steve's Authentic Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 6

8 ounces graham crackers, crushed
4 ounces butter, melted
1 cup canned sweetened condensed milk, chilled
4 egg yolks, cold
1/2 cup key lime juice, cold
Whipped cream, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
  • To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
  • To serve, slice the pie and serve with whipped cream or serve plain.

WORLD'S BEST KEY LIME PIE



World's Best Key Lime Pie image

Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.

Provided by June

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g

TRADITIONAL KEY LIME PIE



Traditional Key Lime Pie image

I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.

Provided by The Big Cheese

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs, separated with one egg white separate by itself
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
3 teaspoons grated lime rind
1 8 inch pie shell or 1 9-inch pie shell, baked and cooled
1/2 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Beat egg yolks.
  • Stir in sweetened condensed milk, key lime juice and rind.
  • In a small bowl, stiffly beat 1 egg white.
  • Fold into pie mixture.
  • Turn into baked pie shell.
  • Beat the three reserved egg whites with cream of tartar until foamy.
  • Gradually add sugar, beating until stiff but not dry.
  • Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
  • Bake 15 minutes at 350° or until meringue is golden brown.
  • Cool in refrigerator at least 6 hours.

Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1

CLASSIC KEY LIME PIE



Classic Key Lime Pie image

Creamy, sweet, and tart, this classic lime dessert is always a favorite.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 8

Number Of Ingredients 10

1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk
⅔ cup fresh lime juice
⅓ cup sour cream
2 teaspoons grated lime peel
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g

VALERIE AIKMAN-SMITH'S KEY LIME PIE



Valerie Aikman-Smith's Key Lime Pie image

Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted from Citrus: Sweet and Savory Sun-Kissed Recipes Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

12 graham crackers
2 tablespoons light-brown sugar
1/2 cup unsalted butter, melted
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh Key lime juice, plus grated lime zest for garnish
1/2 cup heavy cream
1/2 cup unsweetened dried coconut flakes, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs. Add melted butter and pulse until well combined.
  • Pour crumb mixture into a 9-inch pie pan and press it evenly over bottom and sides of pan. Bake until golden, 10 minutes. Transfer to a wire rack; let cool.
  • Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Pour in lime juice and whisk until well combined and smooth. Pour into cooled piecrust.
  • Bake pie until filling is set, about 15 minutes. Transfer to a wire rack and let cool completely. Cover and refrigerate at least 6 hours and up to 24 hours.
  • Just before serving, pour cream into a bowl. Using a handheld mixer, beat cream until stiff peaks form.
  • Pile cream on top of cold pie, sprinkle with coconut flakes, and garnish with lime zest. Cut into wedges to serve.

OH SO CREAMY AND FLUFFY KEY LIME PIE



Oh so Creamy and Fluffy Key Lime Pie image

We recently went to the Gaylord Texan Hotel over Christmas and had a slice of heaven in the form of a key lime pie delivered to our room. It wasn't to tart or to sweet and was oh so creamy. I was trying to recreate it for my DH birthday and hopefully got pretty close. He liked it - asked me to put some back so it wasn't totally eaten up by the family :). I also made some key lime sauce from debloves2cook recipe #166790 and put it on the plate as part of the presentation. Gave each plate a great look as well as a little lime kick. Cook time is refridgeration time. See the bottom of the instructions for a gluten free pie crust variation.

Provided by Chef C.H.

Categories     Pie

Time 4h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter, melted
5 egg yolks
3 egg whites
1 (8 ounce) package cream cheese, at room temperature
1.5 (21 ounce) cans sweetened condensed milk
2/3 cup key lime juice (ex ( Nellie & Joe famous Key West key lime juice)
sweetened whipped cream (to garnish) or Cool Whip (to garnish)

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.

Nutrition Facts : Calories 646.3, Fat 30.8, SaturatedFat 17.3, Cholesterol 192, Sodium 397, Carbohydrate 80.8, Fiber 0.5, Sugar 71.7, Protein 14.6

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Top Asked Questions

How to make keykey lime pie?
Key Lime Filling Preheat oven to 350F Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes. Let pie cool slightly before chilling. Chill for at least 3 hours.
How do you make lime pie crust?
Press the crumbs evenly over the bottom and up the side of a 9 or 10-inch pie pan to form the crust. Bake the crust for about 10 minutes, until just set. Let cool completely. In a bowl, whisk together the lime juice, condensed milk, egg yolks and salt until smooth. Pour the filling into the cooled crust and transfer to the oven.
How do you make flaky Amish pie?
(Flaky Amish pie crust recipe here) Peel, core, and chop four or five apples (depending on their size). Granny Smiths are great apples to use for baking, but you can use a variety of tart, crisp apples for more flavor. In a large bowl, mix sugar, cornstarch, lemon juice, cinnamon, and salt. Add chopped apples and stir till they are all coated.
How do you make a graham cracker pie crust?
Prepare the crust by combining the graham cracker crumbs, granulated sugar, and butter. Press it into a 9-inch pie plate and bake the crust for 10 minute, remove and set aside. Make the filling by adding key lime juice, key lime zest, sweetened condensed milk, sour cream, and egg yolks to a bowl.

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