Mexican Lime Pie Recipes

POSTRE DE LIMON (MEXICAN LIME DESSERT)

Steps:

• Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.
• Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
• Cut into squares. Garnish with lime zest.

LIME PIE

Steps:

• Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
• Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
• Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
• Garnish with whipped cream & lime slices.

MEXICAN LIME PIE

Steps:

• Set aside 1 Tbsp of graham cracker crumbs for topping. Add the rest of the crumbs to a medium bowl, pour in the melted butter and stir with a fork until well mixed. Press the crust into bottom and sides of 9 inch pie dish. Chill while preparing the filling. Pour the condensed mild and evaporated milk into a blender and mix on low for 2 minutes, until tiny air bubbles can be seen along the edges. Add the lime zest and blend briefly. The next part is where the magic happens. With the blender running on medium-low, pour in the lime juice through the hole in the lid in a slow, thin stream. The acidity of the lime juice will cause the mixture to thicken about halfway through. Mix just until incorporated, increasing the blender speed if necessary. Do not over blend or it will thin out. Pour the lime filling into the crust. Sprinkle the remaining cookie crumbs over the top. Freeze for 3-4 hours before serving. The flavor and texture of this pie are best before filling reaches popsicle consistency. If frozen solid, let sit out for 20 minutes to soften before serving.

LIME PIE

Steps:

• In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.

LEMON-LIME SLAB PIE

Steps:

• Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
• Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
• In 3-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, lemon zest, 2 teaspoons lime zest, the lemon juice and lime juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
• When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows. In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
• Spoon topping into decorating bag fitted with 1/2-inch star piping tip. In center of each piece, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with 2 teaspoons lime zest. Store loosely covered in refrigerator.

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.

CREAMY LIME PIE (RICK BAYLESS)

Steps:

• Preheat oven to 350 degrees.
• Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
• Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
• Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
• I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
• Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.

KEY LIME PIE

Steps:

• Make crust:
• Preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
• Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
• Make filling and bake pie:
• Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
• Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
• Make topping:
• Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
• *Available at Manhattan Key Lime (212-696-5378).

KEY LIME PIE

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.

LIME PIE

Steps:

• 1. Preheat the oven to 375°. In a bowl, mix the cookie crumbs and melted butter. Press the crumbs into a 9-inch pie pan. Bake 5 minutes. Remove the crust from the oven, and let cool. Leave the oven on. 2. Put the egg yolks, 1/2 cup of the sugar, cornstarch, lime juice, and butter in the top of a double boiler, and whisk thoroughly. Cook over simmering water, stirring constantly, until thick and smooth, about 10 minutes. Set aside and let the custard cool to lukewarm. 3. In a clean mixing bowl, with an electric beater or mixer, beat the egg whites with the salt to soft peaks. Gradually beat in the remaining sugar, continuing to beat the egg whites to stiff peaks, 2 to 3 minutes. Gently fold the lime custard into the egg whites, and spoon into the prepared pie shell. Level the surface. 4. Bake until filling is lightly browned and slightly raised, about 12 minutes. Transfer pie in the pan to a rack to cool completely. Refrigerate the pie about 8 hours, or overnight. 5. Remove the pie from the refrigerator shortly before serving, and dust with powdered sugar. Cut into wedges, and serve cold with whipped cream.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.