My Southern Grandmas Key Lime Pie Recipes

MY SOUTHERN GRANDMA'S KEY LIME PIE

Steps:

• Use a large mixing bowl; grate rind (zest) of lime, add squeezed lime juice frozen limeade and sweetened condensed milk to the bowl. Mix well.
• Add Cool Whip; mix well again.
• Spoon into prepared pie crust.
• Swirl top with spoon.
• Cover; chill overnight.
• Keep chilled until serving.

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.

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.

KEY LIME PIE

Steps:

• Preheat the oven to 350°F.
• To prepare the filling, using an electric mixer on high speed, beat together the egg yolks and lime zest, about 1 minute. Add the condensed milk and mix again. Reduce the speed to medium and add the lime juice. Mix for 1 more minute until thoroughly combined. Pour the filling into the pie shell.
• To bake, place the pie plate on a baking sheet and bake for 15 to 20 minutes, or until the pie is firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 45 minutes. Refrigerate for at least 1 more hour before serving.
• When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Place a slice of lime on top of the whipped cream for decoration.
• Key Lime Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
• Key limes are smaller, lighter in color, and more tart than more commonly found limes. The trick to getting the most juice out of them is to pop them in the microwave for ten seconds, then roll them on the counter before juicing them.

THE BEST KEY LIME PIE

Steps:

• Combine graham crackers crumbs, sugar and butter and press into pie plate.
• Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
• Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.