Aussie Key Lime Pie Recipes
AUSSIE KEY LIME PIE
Aussies love meringues and these combine perfectly with an American Key Lime Pie! Am I selling ice to Eskimos here??? This lovely, creamy Key Lime Pie is adapted from a Delia Smith recipe and I've added an optional meringue topping made from the left-over egg whites. The secret to this pie's velvety texture is not to overcook it. Otherwise it's simple to make and you can, of course, omit the meringue topping if time is an issue. Another benefit of this pie is that it can be made well ahead - or even frozen - so it's a great dinner party or picnic recipe. Try it!
Provided by Kookaburra
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If not using a prepared crust: Preheat oven to 180C (350F).
- Process biscuits in a food processor then add melted butter.
- Pulse several times until butter is well mixed with biscuit crumbs. (Alternatively, place biscuits into a plastic bag and crush with a rolling pin. Tip biscuit crumbs into a mixing bowl, then stir in melted butter.)
- Place a loose based 23cm (9") flan dish on an oven tray.
- Tip crumb mixture into the flan tin.
- Using your hands, press crumbs firmly into the base and sides of the tin.
- Place flan tin (on its oven tray) onto the centre shelf of the oven and cook for 10-12 minutes until the crust is golden brown.
- Meanwhile, in a small mixing bowl and using an electric mixer, beat together the egg yolks and the lime zest until the yolks thicken and the beaters leave a 'trail' in the mixture (about 2 minutes).
- Now add the condensed milk.
- Beat until mixture thickens and beaters leave a 'trail' in the mixture (about 4-5 minutes).
- Add the lime juice and mix briefly to combine.
- When the crust is ready, remove it from the oven and pour in the filling.
- Reduce the oven temperature slightly to about 170C (325F).
- Place the pie on the centre shelf of the oven and cook for 10-15 minutes being careful not to overcook it.
- Remove pie (on its tray) from oven when the centre is JUST set.(This gives a smoother textured pie.)
- Allow the pie to cool, then cover and chill in the refrigerator. (Note: If topping with meringue, simply cover the pie with plastic wrap and place in the refrigerator to chill. However, the plastic wrap tends to stick and ruin the smooth surface so, if not hiding this with a topping, cover it with an upturned dinner plate.)
- Meringue Topping (optional): Reset (or preheat) oven to 150C (300F).
- Grease two baking sheets/oven trays/cookie trays.
- In a small mixing bowl beat egg whites until soft peaks form (make sure your beaters are scrupulously clean and dry).
- Gradually add sugar, beating between each addition.
- Beat until mixture is thick and glossy.
- Spoon mixture into a piping bag fitted with a medium sized fluted piping tube.
- Pipe small meringues, about 5cm (2") high onto greased trays.(Alternatively, drop spoonfuls of the mixture onto the trays).
- Place trays on centre shelves of oven and immediately reduce temperature to 140C (275F).
- Cook for one hour (1 1/4 hours if you prefer a completely dry center), but do not remove meringues from oven.
- Turn off heat and leave overnight (or at least until the oven is completely cool).
- If not serving the pie immediately, store meringues at room temperature in an airtight jar or tin. They will keep well for several days.
- When ready to serve the pie, spread a thin layer of whipped cream over the top and decorate with meringues.
- (Serve extra meringues separately or store for later use).
Nutrition Facts : Calories 437.1, Fat 25.5, SaturatedFat 12.5, Cholesterol 127.5, Sodium 322.5, Carbohydrate 47.8, Fiber 0.5, Sugar 38.6, Protein 6.4
AUSSIE LIME PIE
Make and share this Aussie Lime Pie recipe from Food.com.
Provided by cookinrooky
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
- 2. In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy.
- 3. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
- 4. In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. 5. Pour mixture into pie crust.
- 6. Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
Nutrition Facts : Calories 446.8, Fat 20.4, SaturatedFat 12.6, Cholesterol 141.8, Sodium 325.7, Carbohydrate 60.8, Fiber 1.3, Sugar 44.1, Protein 7.7
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
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