Summer Key Lime Pie Recipes

KEY LIME PIE

Key Lime Pie image

Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.

Time 45m

Yield 8 to 10

Number Of Ingredients 11

Ingredients

1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
⅓ cup packed light brown sugar
4 tablespoons unsalted butter, melted
Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt (2% or whole milk)
1 tablespoon grated lime zest
¾ cup fresh lime juice
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest
8 to 10 thin lime slices

Steps:

Preheat oven to 375 °F and set an oven rack in the middle position.
In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
Lower the oven temperature to 350°F.
In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
Note: The nutritional information was calculated using 2% Greek yogurt.

Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg

SUMMER KEY LIME PIE

Summer Key Lime Pie image

Make and share this Summer Key Lime Pie recipe from Food.com.

Provided by Just Cher

Categories Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 cups sweetened condensed milk
4 egg yolks
6 tablespoons key lime juice
1 9 inch prepared graham cracker pie crust
sweetened whipped cream or Cool Whip
1 fresh lime, sliced

Steps:

Preheat oven to 250-degrees.
Combine milk and egg yolks in a blender on low speed.
Slowly add lime juice, mixing until blended.
Pour into pie shell and bake 20 minutes.
Let cool and refrigerate.
Top with whipped cream& lime slices.

Nutrition Facts : Calories 523.3, Fat 20.4, SaturatedFat 7.9, Cholesterol 141, Sodium 346.5, Carbohydrate 77.3, Fiber 1, Sugar 64.3, Protein 10.5

CUCUMBER KEY SUMMER LIME PIE

Cucumber Key Summer Lime Pie image

This is a twist on a simple key-lime pie recipe, I invented it for a family reunion, about one hour ago. One advantage it has over the traditional recipe is that it is naturally greenish, not yellow. The other advantage is that it is very, very tasty. You can dress this up any way you would like, and you may use any crust you wish. I just didn't feel like a store-bought crust today.

Provided by JAK6059

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup whole wheat flour
1/2 cup sugar
1/4 cup unsalted butter
14 ounces sweetened condensed milk
2 tablespoons lime zest
1 cup cucumber, just the peel
1/2 cup lime juice, key-lime preferred
3 egg yolks

Steps:

Preheat oven to 350 degrees Fahrenheit.
Soften butter in microwave.
Stir butter into flour and sugar to form a paste.
Press this paste into the bottom of a 9-inch pie pan.
Bake for 15 minutes, let cool.
Combine lime zest, juice, and cucumber peel, puree in blender until smooth.
Stir into bowl with sweetened condensed milk, egg yolks, and stir into smooth.
Pour into pie pan.
Bake for 15 minutes, remove and cool for 10 minutes.
Place in fridge until completely cool.

Nutrition Facts : Calories 308.2, Fat 11.8, SaturatedFat 6.9, Cholesterol 102.9, Sodium 67.5, Carbohydrate 46.9, Fiber 1, Sugar 40, Protein 6.1

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