Kellys Rich And Creamy Key Lime Pie Recipes

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• 1. Preheat oven to 325º. In medium bowl, gently whisk egg yolks. Slowly whisk in sweetened condensed milk. Slowly whisk in key lime juice. *Do not over mix, this will create bubbles. Just whisk and stir gently til all ingredients are mixed together well. Pour into 9" deep dish homemade graham cracker crust. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle. Let cool. Pie will set up perfectly as it cools. Refrigerate at least 4-6 hours or overnight. Pie gets even better the next day! :)Serve with whipped cream topping. Garnish if desired. VERY rich and creamy! *You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;) **If preferred, you can also bake this pie in a 9" deep dish pastry crust. ***If a green color is desired, just add 2 drops green food coloring. I used to do this, but now I just leave it natural colored.
• 2. Tip: I once used fresh key limes and will never do that again. It took forever and you honestly couldn't even tell the difference from the bottled juice.

LINDA'S RICH KEY LIME PIE

Steps:

• Make 9" pie shell.
• Mix cracker crumbs, sugar, and cinnamon.
• Combine with butter and press into pie shell.
• Bake at 325 for 8 minute.
• Cool.
• Mix milk with egg yolk.
• Slowly add lime juice and mix well.
• Pour into pie shell.
• Bake at 350 for 20 minutes.
• Garnish with slivers of Key Lime.

RICH CREAMY NO-BAKE KEY LIME PIE

Steps:

• With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.

KEY LIME SAUCE

Steps:

• In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
• In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
• Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

EASY CREAMY KEY LIME PIE

Steps:

• In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
• Stir in the lime juice until well blended.
• Immediately pour filling into pie shell.
• Chill for at least 2 hours.
• Garnish with key lime zest.

KEY LIME PIE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
• Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
• To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
• Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.