Tequila Key Lime Meringue Pie Recipes

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LIME MERINGUE PIE



Lime Meringue Pie image

A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.

Provided by ANN MACGREGOR

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7

6 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup lime juice
1 (9 inch) graham cracker pie crust
5 egg whites
¼ teaspoon cream of tartar
¾ cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
  • Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
  • In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
  • Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 547.4 calories, Carbohydrate 85.4 g, Cholesterol 187 mg, Fat 18.4 g, Fiber 0.5 g, Protein 13.2 g, SaturatedFat 7.9 g, Sodium 315.8 mg, Sugar 75.6 g

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY



Key Lime Pie With Toasted Marshmallow Meringue Recipe by Tasty image

Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
lime zest, to taste
14 oz condensed milk, 1 can
½ pt vanilla ice cream
½ cup key lime juice
1 tablespoon light corn syrup
1 cup sugar

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
  • Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
  • Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
  • Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
  • Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
  • While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
  • Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
  • Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams

TEQUILA-KEY LIME MERINGUE PIE



TEQUILA-KEY LIME MERINGUE PIE image

Categories     Lemon

Number Of Ingredients 19

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 large egg yolks
2 (14-oz.) cans sweetened condensed milk
3/4 cup Key lime juice*
2 tablespoons lime zest
1 tablespoon tequila
3 tablespoons cold water
1 1/2 tablespoons cornstarch
2/3 cup boiling water
4 large egg whites
1 1/2 teaspoons cream of tartar
1 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon kosher salt
*one reviewer used 3 regular limes & 1 lemon in place of key lime juice

Steps:

  • Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes). Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes). Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.

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