King Sized Key Lime Pie Recipes

TRADITIONAL KEY LIME PIE

Steps:

• Beat egg yolks.
• Stir in sweetened condensed milk, key lime juice and rind.
• In a small bowl, stiffly beat 1 egg white.
• Fold into pie mixture.
• Turn into baked pie shell.
• Beat the three reserved egg whites with cream of tartar until foamy.
• Gradually add sugar, beating until stiff but not dry.
• Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
• Bake 15 minutes at 350° or until meringue is golden brown.
• Cool in refrigerator at least 6 hours.

KING-SIZED KEY LIME PIE

Steps:

• Make the crust: preheat oven to 300°; coat a 10 by 2 inch tart pan with removable bottom with cooking spray.
• Arrange the macadamia nuts on a rimmed baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
• Remove from oven and transfer to a bowl, let cool and coarsely chop.
• In a big bowl, stir together the graham cracker crumbs, sugar, butter, and macadamia nuts; press the dough evenly into the bottom and all the way up the sides of the prepared pan; the crust should be 1/4 to 1/2 inch thick throughout.
• Make the filling: in a big bowl, whisk together the egg yolks, lime juice, condensed milk, and rum until well combined.
• Pour into the prepared crust and bake for 30-35 minutes, until the crust is a light golden brown and the filling is partially set.
• Remove from the oven and let cool, then refrigerate the pie overnight so that it sets up thoroughly.
• Make the whipped cream: Using an electric mixer w/ whisk attachment, beat the cream in a big bowl on high speed until soft peaks form.
• Add in powdered sugar and whip until stiff peaks form and the sugar is thoroughly blended inches.
• Spoon half the whipped cream into a pastry bag fitted with a large star tip.
• Hold the pastry bag near the edge of the pie and make tight circles with the bag to create 8 evenly spaced rosettes of whipped cream around the edge of the pie; each rosette should be about 2 inches high and 2 1/2 inches wide.
• Cut the lime into 8 thin crosswise slices, then cut each slice from the rind's edge to the center of the slice (you don't want to cut the circle in half).
• Pick up the slice and twist each side of the cut in the opposite direction; place a twisted lime slice on top of each whipped cream rosette; refrigerate until ready to serve.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.