Aussiekeylimepie Recipes

THE BEST KEY LIME PIE

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.

MINI KEY LIME PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

AUSSIE MEAT PIE

Steps:

• Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
• Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
• Line a lightly greased pie plate with the shortcrust pastry.
• Spoon in the cooled meat filling.
• Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
• Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.

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.

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.

AUSSIE KEY LIME PIE

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).

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.