Realime Pie Recipes

CLASSIC KEY LIME PIE

Steps:

• Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
• For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
• Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.

KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK

Steps:

• Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
• Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
• Stir in zest and food coloring, Remove from heat and cool 20 minutes.
• Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
• Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.

REAL KEY LIME PIE

Steps:

• In a medium-sized bowl, beat the cream cheese until soft.
• Add the condensed milk and beat until well blended (it should be relatively smooth, don't worry about little lumps).
• Add the Key Lime juice and Lime Oil, mixing until smooth.
• Pour filling into a pie crust and refrigerate for at least 2 hours before serving. Garnish with whipped cream and limes, if desired.

REAL KEY LIME PIE FROM KEY WEST

Steps:

• 1. CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
• 2. PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
• 3. Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
• 4. Pour the mixture into the pie shell.
• 5. Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
• 6. WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
• 7. SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!