Dans Favorite Key Lime Pie Recipes

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KEY LIME PIE



Key Lime Pie image

Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.

Categories     Desserts

Time 45m

Yield 8 to 10

Number Of Ingredients 11

1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
⅓ cup packed light brown sugar
4 tablespoons unsalted butter, melted
Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt (2% or whole milk)
1 tablespoon grated lime zest
¾ cup fresh lime juice
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest
8 to 10 thin lime slices

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.

Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg

OUR FAVORITE KEY LIME PIE



Our Favorite Key Lime Pie image

We found the secret to the perfect key lime pie: a hint of fresh lemon juice.

Provided by Rhoda Boone

Categories     Dessert     Bake     Kid-Friendly     Lime     Spring     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates

Yield 1 (9") pie

Number Of Ingredients 16

For the crust:
11 (2 1/4x4 3/4") graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
For the filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
7 tablespoons fresh key lime juice
2 tablespoons fresh lemon juice
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Place rack in the center of oven and preheat to 350°F.
  • Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
  • Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
  • Make the filling and bake pie:
  • Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
  • Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
  • Make the topping:
  • When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
  • Do Ahead
  • Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

THE BEST KEY LIME PIE



The Best Key Lime Pie image

A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield one 9-inch pie

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs (see Cook's Note)
1/4 cup brown sugar
Pinch of kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 cups sweetened condensed milk
1/2 cup sour cream
1 cup Key lime juice, preferably fresh-squeezed
2 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons lime zest, plus more for garnish
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract

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.

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

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

NO-BAKE KEY LIME PIE



No-Bake Key Lime Pie image

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

Nonstick cooking spray
10 graham crackers
1 tablespoon sugar
Zest of 1 lime
Generous pinch fine salt
8 tablespoons unsalted butter, melted
2 tablespoons cold water
1 3/4 teaspoons unflavored gelatin powder
16 ounces full-fat cream cheese, at room temperature
Zest of 2 limes
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/2 cup fresh lime juice (from the 3 limes that were zested)
1 tablespoon honey (or 1 tablespoon sugar)
Pinch fine salt
1 cup cold heavy cream
1 lime, for zesting right before serving

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.

THE BEST KEY LIME PIE



The Best Key Lime Pie image

This recipe came from my friend, Suzette. I love Key Lime pie and this is the best I have ever tasted! She combined several recipes (Southern Living) in one to make this perfect pie. It is sure to please!

Provided by Rhonda in Texas

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (5 1/3 ounce) package graham crackers, crushed
1/4 cup sugar
1/4 cup butter, plus
2 tablespoons butter, melted
3 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/3 cup powdered sugar
1 1/2 teaspoons lime rind, grated
1 cup whipping cream
1/3 cup powdered sugar

Steps:

  • Combine graham crackers crumbs, sugar and butter and press into pie plate.
  • Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
  • Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.

EASY KEY LIME PIE



Easy Key Lime Pie image

You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 graham cracker crust (9 inches)
2 cups whipped topping
Lime slices, optional

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.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.

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From dashofsanity.com


EASY KEY LIME PIE RECIPE - SALLY'S BAKING ADDICTION
2017-05-29 Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve. Make the Filling: Whisk together the 3 filling ingredients– it …
From sallysbakingaddiction.com


BEST KEY LIME PIE - MOM ON TIMEOUT
2019-02-01 A delicious graham cracker crust filled to the brim with an incredibly creamy filling that is just so quick to make! You won’t be able to stop at just one slice! Course Dessert. Cuisine American. Keyword key lime pie, pie. Prep Time 10 minutes. Cook Time 17 minutes. Total Time 27 minutes. Servings 10 servings.
From momontimeout.com


EASY CLASSIC KEY LIME PIE - DASH OF JAZZ
2018-06-19 Key lime pie is hard to mess up and one of those things that, once you learn how to make, you can turn to again and again and whip it up quickly. It only takes about 30 minutes of active prep and baking time to make before everything chills out in the fridge for a while. The other great thing about this recipe is that is requires so few ingredients--just six, to be exact. You …
From dashofjazz.com


THE BEST KEY LIME PIE RECIPE EVER | THE BEWITCHIN' KITCHEN
2017-05-29 Beat egg whites, vanilla and cream of tartar to soft peaks. Gradually add sugar and beat to form firm peaks. Place into pastry bag with star tip. Pipe onto cool pie, and toast with a culinary torch. Serve with raspberry puree.
From thebewitchinkitchen.com


HOW TO MAKE THE PERFECT KEY LIME PIE – RECIPE
2020-07-08 300ml whipping or double cream. 1 tbsp icing sugar. Heat the oven to 160C (150 fan)/325F/gas 3 and grease a 20cm tart tin. Crush the biscuits to a fine crumb (this is easiest in a food processor ...
From theguardian.com


KEY LIME PIE | RICARDO
In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside. Filling. In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens ...
From ricardocuisine.com


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