5 INGREDIENT KEY LIME CUSTARD
This simple 5-ingredient Key Lime Pie Custard comes together fast with just a few staples and one creative ingredient, Young Living's Lime Vitality Essential Oil.
Provided by Ruth Soukup
Categories Dessert
Time 23m
Number Of Ingredients 5
Steps:
- Add the 1 1/2 cups of milk to a medium size sauce pan.
- Then add the sugar to the pot and mix.
- In a large measuring cup add the remaining 1/2 cup of milk, the corn starch. Mix really well until the corn starch is dissolved and there are no lumps. Then add in the eggs and the Young Living Lime Vitality EO. Mix again until combined.
- Turn stove on to medium heat and start stirring in your corn starch slurry.
- Continue to mix until mixture comes to a boil.
- Then pour into your mason jars or glass bowls. We garnished our custard with whipped topping and crushed graham cracker crumbs for a truly Key Lime pie feel. Serve warm or keep in the fridge for covered for up to a week.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving
CUSTARD KEY LIME PIE
A winning receipe from Key West FL! I am requested to make this pie for all special ocassions. Yes even Thanksgiving and Christmas! I make this about 4 -6 times a year.
Provided by zuzuzpetals
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crust: Mix dry ingredients then add melted butter.
- Mix again.
- Press into 9inch pie pan.
- Bake 10 minutes at 325.
- Let cool.
- Filling: Beat egg yolks well.
- Add sweetened condensed milk and beat again.
- Very slowly, a little bit at a time add the key lime juice.
- Mix very well with your mixer.
- Rinse off the beaters to start to prepare the egg whites.
- Beat the egg whites until stiff glossy peaks form.
- Fold egg whites into the yolk mixture.
- Texture should be even.
- Pour into pie crust pan.
- Bake 20 min at 325.
- Cool, then refrigerate at least 2 hours before serving.
- Top with whipped cream!
Nutrition Facts : Calories 358.1, Fat 15.6, SaturatedFat 8.6, Cholesterol 120.2, Sodium 223.3, Carbohydrate 48.9, Fiber 0.7, Sugar 40.5, Protein 7.3
KEY LIME PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Crush the graham crackers in a food processor or a resealable plastic bag. Pour them into a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick.
- Pour the mixture into the crust and bake for 15 minutes. Allow to cool, then refrigerate for at least 1 hour -- more if possible.
- Serve with whipped cream.
NO-BAKE KEY LIME PIE
This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.
Provided by Dan Langan
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
- In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
- For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
- Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
- With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
- Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
- For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
- Dollop the whipped cream around the surface of the pie filling.
- For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.
5-INGREDIENT KEY LIME PIE
A simple 5-ingredient Key lime pie I've been eating my whole life in south Florida.
Provided by Logan Fleming
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
- Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
- While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
- Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 41.3 g, Cholesterol 124 mg, Fat 19.2 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 170 mg, Sugar 32.3 g
KEY LIME PIE
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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FLORIDA LIME CUSTARD PIE RECIPE | MYRECIPES
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Servings 1
- Beat yolks until thick and lemon colored. Gradually add milk, beating constantly. Add lime rind and juice; mix well.
- Beat egg whites (at room temperature) until stiff peaks form. Gently fold whites into lime mixture. Spoon mixture into pastry shell. Bake at 325° for 25 minutes. Cool to room temperature. Chill at least 3 hours. (Pie will set upon cooling.)
- Beat whipping cream until foamy. Gradually add sugar, beating until soft peaks form. Stir in vanilla. Garnish top of pie with whipped cream before serving.
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