Kellys Rich And Creamy Key Lime Pie Recipes

FLORIDA KEY LIME PIE

Steps:

• To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
• To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
• Before serving, discard liquid that has drained from topping. Spread topping over pie.

CREAMY LIME PIE

Steps:

• Dissolve gelatin in hot water in small bowl.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Mix Neufchatel cheese and green food coloring in a mixing bowl with an electric mixer on low until smooth and even in color. Add gelatin mixture and continue mixing to incorporate. Reserve a pinch of lime zest for garnishing the fishing pie; beat lime zest and lime juice into the cheese mixture. Fold the whipped cream into the cheese mixture using a spatula; spread into the prepared pie crust. Garnish with the reserved lime zest.
• Cover pie loosely with plastic wrap and refrigerate until set, about 4 hours.

EASY KEY LIME CREAM PIE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, melted butter and 2 tablespoons of sugar.
• Press into the bottom and up the sides of a 9-inch pie plate. Bake for 7-10 minutes, or until golden; cool completely.
• Add sweetened condensed milk to a large bowl. Gradually beat in key lime juice with an electric mixer until smooth and thickened.
• In a separate bowl, beat cream and 1/4 cup sugar with an electric mixer until stiff peaks form. Fold whipped cream in to key lime mixture.
• Spoon filling into cooled crust. Cover and refrigerate for at least 1 hour, or until set.

BEST KEY LIME PIE RECIPE

Steps:

• Prepare the dough first. Cream the sugar with the butter until well combined and light.
• Add eggs. Add cake flour, hazelnut flour, and cinnamon. Stir until well combined.
• Chill for 30 minutes.
• Roll out pie crust until it's 1/4 inch thick. Cut if you need to make it fit the pie dish.
• Lay a piece of parchment paper over the crust, and add about a cup of dried beans. This will keep the crust from bubbling up and cook flat instead. Prebake at 325º for 10 minutes or until the sides are set.
• Remove parchment paper and beans and continue to bake until crust is done, dry in the center.
• Spread ¼ cup raspberry marmalade on bottom of Linzer Dough pie shell.
• Prepare pie filling by mixing 6 egg yolks, 2/3 quart sweetened condensed milk, and 1 cup Key lime juice until well combined.
• Fill shell with Key Lime Pie filling.
• Pipe remaining raspberry marmalade in a spiral on top of filling.
• Bake at 325 degrees F until set, about 20-30 minutes.
• Cool pie.
• Spread with whipped cream evenly across the top with an angled edge.
• Coat angled edge with ground hazelnuts.
• Garnish with lime slices and raspberries.

KEY LIME PIE ICE CREAM

Steps:

• Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
• When ready to serve, garnish with graham crackers.

KEY LIME CREAM PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

CREAMY KEY LIME PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
• In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Gradually beat in egg and condensed milk. Beat in 1 tablespoon lime peel and the lime juice. Spread over crust.
• Bake 25 to 30 minutes or until center is set. Cool 30 minutes. Cover loosely; refrigerate at least 3 hours until chilled. Just before serving, top with whipped topping. Garnish with additional lime peel. Cover and refrigerate any remaining pie.

NELLIE & JOE'S KEY LIME PIE

Steps:

• Preheat oven to 350°F.
• Combine milk, egg yolks, and lime juice. Blend until smooth.
• Pour filling into pie crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating.
• To serve, top with freshly whipped cream or meringue, and garnish with lime slices.
• This recipe is made available as a courtesy by Nellie and Joe's Famous Keylime Juice.

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.

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• Preheat oven to 325º.
• In medium bowl, gently whisk eggs.
• Slowly whisk in sweetened condensed milk.
• Slowly whisk in key lime juice.
• *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
• 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 with slices of key limes, kiwi and/or fanned strawberries 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. ;).
• The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
• *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• For the crust: In a food processor pulse graham crackers until they become fine crumbs. Pour into a mixing bowl, whisk in sugar then pour in butter and using a fork stir until evenly moistened.
• Pour mixture into a 9-inch pie plate and spread and press into an even layer along bottom and edges of pie dish, coming within about 1/3-inch of the top edge.
• Bake in preheated oven until golden brown, about 11 - 13 minutes. Remove from oven and allow to cool completely (meanwhile prepare filling). Reduce oven temperature to 325 degrees.
• For the filling: In a mixing bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended.
• Set mixture aside to rest about 15 minutes (this allows it time to thicken before pouring into the crust).
• Pour into cooled crust and evenly spread. Bake in preheated oven until nearly set, 15 - 16 minutes (pie should jiggle just slightly).
• Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
• Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. Store pie in refrigerator.
• For the whipped topping: in a mixing bowl (preferably one that has been chilled in freezer 5 minutes) using an electric hand mixer, whip heavy cream and sugar until stiff peaks form.

KEY LIME PIE

Steps:

• Preheat oven to 350°F. Bake the graham cracker crust for 6-8 minutes. Remove from the oven and let cool.
• In a large bowl combine the sweetened condensed milk, sour cream, key lime juice, and lime zest. Using a hand mixer, beat until thoroughly combined. About 1 minute. If you don't have a hand mixer you can use a whisk and just whisk vigorously. Pour the mixture into the graham cracker crust.
• Bake for 10 minutes. Tiny pinhole bubbles will begin to burst on the surface of the pie (hard to see so watch closely). Do not brown the pie.
• Remove the pie and let sit at room temperature until warm. Then chill thoroughly before serving.
• Garnish with freshly whipped cream and lime slices.

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.