Eagle Brand S Key Lime Pie Recipes

EASY NO-BAKE KEY LIME PIE

Steps:

• For the Graham Cracker Crust: Purchase pre-ground graham crackers. Or if using sheets of graham crackers, break them into a food processor and pulse until a grainy texture. Or crush them with a rolling pin in an enclosed zip-lock bag.
• In a microwave safe bowl, melt the butter. Add the sugar and stir. Mix in the crushed graham cracker crumbs and still until well coated with the butter mixture.
• Using a small measuring cup, press the crust into a 9" pie pan. Use your fingers to form the crust up the side of the pan. Refrigerate for two hours.
• For the Pie: Stir all ingredients together and mix with a whisk. Pour into a prepared pie crust. Refrigerate overnight. The pie also freezes well.
• Top with additional Cool Whip, lime slices and serve.

KEY LIME PIE

Steps:

• HEAT oven to 325 degrees F. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Stir in food coloring, if desired. Pour into unbaked pie crust. BAKE 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F. BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. BAKE an additional 15 minutes. Cool 1 hour. Chill at least 3 hours.
• Calories 360,Total Fat Grams9,Calories From Fat 127,Saturated Fat Grams 7.1,Saturated Fat Grams Pct DailyValue 35,CholesterolMilligrams 32,SodiumMilligrams 226,Sodium Milligrams Pct Daily Value 9,Potassium Milligrams 99,Potassium Milligrams Pct Daily Value 3,Total Carbohydrates Grams 23.1,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.5,Protein Grams 4.1,Protein Grams Pct Daily Value 8,Vitamin A Pct Daily Value 8,Calcium Pct Daily Value 3,Thiamin Pct Daily Value 10,Niacin Pct Daily Value 8,Folate Pct Daily Value 14,Magnesium Pct Daily Value 4,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

KEY LIME PIE

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.

PHOENICIAN'S KEY LIME PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
• Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
• While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
• Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

CLASSIC KEY LIME PIE

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.

EAGLE BRAND® LEMON CREAM PIE

Steps:

• Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
• Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
• Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

WORLD'S BEST KEY LIME PIE

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.

EAGLE BRAND'S KEY LIME PIE

Steps:

• Preheat oven to 325°F In medium mixing bowl, beat egg yolks; gradually beat Eagle Brand and lime juice. Stir in food coloring, if using. Pour into pastry shell.
• Bake 30 minutes. Remove from oven. Increase oven temperature to 350°F.
• Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoons at a time. Beat 4 minutes or until stiff, glossy peaks form and sugar is dissolved.
• Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store covered in refrigerator.

MY SOUTHERN GRANDMA'S KEY LIME PIE

Steps:

• Use a large mixing bowl; grate rind (zest) of lime, add squeezed lime juice frozen limeade and sweetened condensed milk to the bowl. Mix well.
• Add Cool Whip; mix well again.
• Spoon into prepared pie crust.
• Swirl top with spoon.
• Cover; chill overnight.
• Keep chilled until serving.