CLASSIC KEY LIME PIE
Key lime pie is one of the greatest desserts out there because it's sweet, tangy, creamy, and just downright delicious. This recipe can't be beat!
Categories Fourth of July Summer dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
- For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
- Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.
NO-BAKE KEY LIME PIE
You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.
Categories dessert
Time 12h20m
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
- In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
- Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
- Serve topped with additional whipped cream and lime zest.
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.
INDIVIDUAL KEY LIME PIES - PIONEER WOMAN RECIPE - (4.3/5)
Provided by lindaauman
Number Of Ingredients 13
Steps:
- LIME CURD: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge. CRUST: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine. TOPPING: Whip the cream with the sugar until stiff. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
MINI KEY LIME PIES
Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
- In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
- Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
THE PIONEER WOMAN'S KEY LIME PIE
Ree's recipe for key lime pie is a comfort foodie's treasure trove.
Provided by Ree Drummond
Categories bake,Citrus,comfort food,dessert,eggs and dairy
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF.
- 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.
INDIVIDUAL NO-BAKE KEY LIME PIES
Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make every summer. It couldn't be easier and tastes just like real key lime pie--but no eggs or baking required!
Provided by NicoleMcmom
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Line a 12-cup muffin tin with paper liners.
- Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
- Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
- Garnish with lime slices.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 44.2 g, Cholesterol 24.7 mg, Fat 13.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 100.9 mg, Sugar 38.8 g
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