Key West Key Lime Pie Recipes

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.

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.

PEPE'S CAFE KEY LIME PIE

Steps:

• Make the graham cracker crust:
• Arrange a rack in the middle of the oven and preheat to 350°F.
• In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake until set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.
• Make the filling:
• In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks.
• In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days.
• Garnish and serve:
• In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.

EASY KEY WEST KEY LIME PIE

Steps:

• Blend condensed milk and cream cheese until smooth.
• Add lime juice and mix thoroughly. Fold in thawed cool whip.
• Pour into two pie shells. Garnish with grated lime rind.
• Refrigerate 6 hours.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.