Sittin On A Sandbar Key Lime Pie Recipes

SITTIN ON A SANDBAR KEY LIME PIE

Steps:

• 1. In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine.
• 2. Press into a 9" deep pie plate.
• 3. Bake at 350 degrees for 10 minutes. Cool completely before filling.
• 4. In a medium bowl, beat cream cheese until smooth.
• 5. Add eggs one at a time, beating well after each addition.
• 6. Beat in sweetened condensed milk, Coco Lopez, and key lime juice, one ingredient at a time.
• 7. Pour into cooled crust.
• 8. Bake at 325 degrees for 30 minutes or until center is set to the touch, but still jiggles slightly. Allow to cool before refrigerating.
• 9. Before serving beat whipping cream and powdered sugar until stiff.
• 10. Pipe rosettes around edges.
• 11. Garnish with lime curls and white chocolate sea shells.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

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.