THE BEST KEY LIME PIE
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
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
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
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
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
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
KEY LIME PIE
This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart.
Provided by The New York Times
Categories easy, weekday, pies and tarts, dessert
Time 3h30m
Yield One 9-inch pie
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
- Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.
KEY LIME PIE
This is the perfect key lime pie! Tart and sweet, smooth and creamy, it brings me back to Key West every time.
Provided by Eden
Time 3h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- With a spatula in a medium mixing bowl, mix together the butter, sugar, and finely ground graham crackers. Mix well until the mixture is the texture of coarse sand and sticks together when pressed. Press crumbs evenly into the bottom of a 9-inch pie dish and up the sides. Use a ramekin or heavy measuring cup to press the crumbs into an even crust. Bake crust for ten to thirteen minutes, then take out and let cool. Leave oven on.
- In a medium mixing bowl, whisk egg yolks until pale in color; add condensed milk and salt, then whisk together well. Add lime juice and whisk again until well-incorporated.
- Pour over crust in pie dish and bake for 15 minutes, do not let brown. Let pie cool for 30 minutes at room temperature, then let chill in refrigerator for at least 3 hours.
- In a large mixing bowl and with an electric mixer, whip cream until it just begins to look like it's no longer completely liquid, about 2 minutes. Add sugar and continue beating the cream for another minute. Once cream is at soft peaks, add vanilla extract, then whip until the cream is stiff and completely whipped up.
- Once set after at least 3 hours, pull pie out of fridge and dollop whipped cream around the edges of the pie (and wherever else on the pie you want it). Serve.
- This key lime pie lasts for a week in the fridge.
Nutrition Facts : Calories 329 calories
KEY LIME PIE
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
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
KEY LIME PIE
Key Lime Pie is such a delightful dessert to serve during spring and summer.Its cool, light, and creamy texture provide the perfect end to a big family meal.This recipe always turns out for me and never disappoints-and the color is 'Easter perfect'.
Provided by Admin
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a food processor, pulse the graham crackers until finely ground. (You can also place wafers in zip lock bag and crush with a rolling pin.)
- Add the melted butter, sugar and salt and pulse until combined.
- Press the crust into a 9" or 10" pie pan, using your fingers to press onto sides and bottom of pan.
- Cover a dry measuring cup with plastic wrap and gently repress the crumbs to compact the crust.
- Bake pie crust in the center of the oven for 5 minutes.
- Remove from oven and set aside to cool.
- Keep oven set at 350 degrees
- NOTE: This may seem like a lot of butter but fear not, it will really aid in setting your crust once pie is baked & chilled.
- In a stand mixer or using a hand mixer, beat softened cream cheese until creamy.
- Add sweetened condensed milk and beat to incorporate.
- Add egg yolks and beat well.
- Scrape sides of bowl as needed, to incorporate.
- Add key lime juice and lime zest, reserving a small amount of zest to sprinkle on top.
- Mix well until all ingredients are thoroughly combined.
- Pour mixture into pie crust and spread with spatula until evenly distributed.
- Sprinkle reserved lime zest on top.
- Place on sheet pan and then into the oven
- Bake for 15 minutes to set filling.
- Remove from oven and allow to cool on rack for 1 hour.
- We prefer to chill in the fridge for at least 2 hours or overnight, prior to serving.
- Garnish with a generous dollop of freshly whipped cream or if you have a local Braum's store, their canned whipped cream is a fine sub for homemade!
- This is a great make ahead dessert.
KEY LIME PIE
Made with storied key limes this tangy pie filling pairs with a cardamom laced graham cracker crust to create a refreshing and memorable summer dessert.
Provided by Lisa
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine graham cracker, crumbs and ground cardamom. Add the softened butter and mix well.
- Press the crumbs into a 9 inch pie plate, distributing the crumbs evenly across the bottom and up the sides to form a crust. Bake for 8 - 10 minutes at 350 degrees, or until slightly browned. Remove and cool on a wire rack.
- In a large mixing bowl, whisk the egg yolks until they are thick and lemon colored (I whisk to the length of the song "Peggy Sue." It has a good beat for whisking.)
- Add the sweetened condensed milk and continue whisking until well combined. Whisk in the lime juice, half at a time, just until incorporated.
- Bake at 350 degrees for 10-12 minutes. Remove and let cool on a wire rack. When cool, cover and refrigerate until serving.
- Top with sweetened whipped cream and a pinch of cardamon or lime zest if desired.
- Enjoy!
Nutrition Facts :
KEY LIME PIE RECIPE
The taste of the Florida tropics in this sweet and tangy dessert! Key Lime Pie has a custard-like filling and a graham cracker crust.
Provided by Katy Mabee
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Crush graham crackers into a uniform crumb. Mix in melted butter and sugar.
- Press into a pie pan and bake at 350 for 15 minutes. Cool for at least 20 minutes.
- Mix together eggs, sweet condensed milk, juice, zest, and a pinch of salt. Pour into prepared graham cracker crust. Bake at 350 for 12 minutes.
- Allow pie to cool at room temperature for at least 2 hours then place in the fridge for at least 5 hours or overnight.
- Serve with whipped cream.
EASY KEY LIME PIE
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
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.
THE BEST KEY LIME PIE
This is a great recipe I found on Allrecipes.com by Ann Richardson. One of the easiest and best key lime pies I've ever made! Since I live in Costa Rica, key limes or sour cream aren't easy to come by. I substitute Natilla (a type of creme fraiche) for the sour cream and Mandarinas (a very sour mandarin-type orange) for the limes. I don't know if it's the heat and humidity here, but I have to bake it for 10-12 minutes to get the pinhole bubbles. But I've left the recipe as Ann wrote it, in case that's what it takes in more moderate weather... Sometimes, I'll add a topping made with natilla, a bit of mandarina juice, and powdered sugar. It is quite tasty! Prep time includes time to zest and juice the limes. Thanks, Ann!!!
Provided by Jostlori
Categories Dessert
Time 18m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees (175 celsius).
- In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
- Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
- Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Nutrition Facts : Calories 549.4, Fat 20.3, SaturatedFat 9.5, Cholesterol 46.5, Sodium 328.5, Carbohydrate 84.2, Fiber 0.6, Sugar 74.8, Protein 10.7
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