INDIVIDUAL KEY LIME PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
- For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
- For the topping: Whip the cream with the sugar until stiff.
- To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
WORLD'S BEST KEY LIME PIE
Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.
Provided by June
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g
KEY LIME PIE
Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.
Categories Desserts
Time 45m
Yield 8 to 10
Number Of Ingredients 11
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
TERRY'S FAMOUS HOMEMADE KEY LIME PIE
Made from the juice of the Florida Keys' key limes, key lime pie is a no-bake sweet-tart treat whose filling naturally thickens when condensed milk and acidic lime juice react. Fill a store-bought graham cracker crust with the mixture, refrigerate, top with whipped cream, and voila, dessert is ready!
Provided by Food Network
Categories dessert
Time 3h5m
Yield One 9-inch pie
Number Of Ingredients 5
Steps:
- Mix the condensed milk with the non-dairy topping on medium speed until blended. Add the key lime pie juice. Blend well. Pour into the graham cracker pie crust. Refrigerate 3 hours before serving. Top with whipped cream. Enjoy!
KEY LIME PIE
This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they're an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it's worth all the trouble when you're rewarded with that first bite of fresh Key Lime Pie.
Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Number Of Ingredients 7
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.
TORREY'S KEY LIME-IEST PIE
I have tweaked this over the years so that the filling doesn't need baking. I just LOVE this pie, but in my opinion, the crust is the BEST part of this pie. This has become a staple amongst my friends and family. Note** I don't add green food coloring, but you can if you want a "lime-colored" pie.
Provided by Torrey Moseley @Torrey
Categories Pies
Number Of Ingredients 12
Steps:
- Make the crust first. Pulverize the gingersnaps (I put them in a food processor but you can place them in a ziplock bag and use a rolling pin). Combine crust ingredients in bowl, and press into pie plate. Bake at 350 degrees for 5 min. Cool crust before filling.
- A note about Key Lime juice: AlWAYS use KEY limes...they're the little tiny ones. Don't use regular limes--it won't taste right. If you can get them, use FRESH limes to make your juice. If fresh key limes are NOT available...I use bottled Key lime juice. Nellie & Joe's or Mrs. Biddle's key lime juices are GREAT.
- In bowl, add cream cheese and condensed milk. Beat with a mixer until light and fluffy-ish. Add juice and zest and beat until smoooooth. (reserve some zest for garnishing).
- Pour filling into cooled Gingersnappy crust. Chill. Garnish with whipped cream, lime slice and sprinkling of lime zest...or do what I do and mix the zest in the whipped cream for a tangy twist!
More about "torreys key lime iest pie recipes"
KEY LIME PIE RECIPE - SOUFFLE BOMBAY
From soufflebombay.com
BEST KEY LIME PIE - MOM ON TIMEOUT
From momontimeout.com
THE BEST KEY LIME PIE RECIPE - VIDEO!
From honestandtasty.com
ANDREW ZIMMERN COOKS: WORLD'S BEST KEY LIME PIE - …
From andrewzimmern.com
THE BEST KEY LIME PIE RECIPE EVER | THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
HOW TO MAKE THE BEST KEY LIME PIE EVEN BETTER | EPICURIOUS
From epicurious.com
KEY LIME PIE | RICARDO
From ricardocuisine.com
THE ORIGINAL KEY LIME PIE RECIPE FROM THE FLORIDA KEYS
From americancommunityinfrance.com
EASY KEY LIME PIE RECIPE (BEST EVER!) - THE COOKIE ROOKIE®
From thecookierookie.com
THE BEST KEY LIME PIE RECIPES - TASTE OF HOME
From tasteofhome.com
Author Caroline Stanko
BEST KEY LIME PIE V RECIPES AND KEY LIME PIE V COOKING IDEAS
From thedailymeal.com
KEY LIME PIE - REAL LIFE DINNER
From reallifedinner.com
CLASSIC KEY LIME PIE - FLAVOR THE MOMENTS
From flavorthemoments.com
NELLIE & JOE'S FAMOUS KEY LIME PIE RECIPE (JUST 3 ...
From kitchenserf.com
RECREATE OUR FAMOUS KEY WEST FL KEY LIME PIE RECIPE FROM HOME
From keywestfoodtours.com
KEY LIME PIE - TORI AVEY
From toriavey.com
COOK'S COUNTRY KEY LIME PIE - COOKIE MADNESS
From cookiemadness.net
KEY LIME PIE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
KEY LIME PIE - PREPPY KITCHEN
From preppykitchen.com
TANGY KEY LIME PIE RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
KEY LIME PIE RECIPE - COOKING CLASSY
From cookingclassy.com
KEY LIME PIE (THE BEST) | RICARDO
From ricardocuisine.com
KEY LIME PIE | EASY KEY LIME PIE RECIPE | CLASSIC DESSERT
From lifeloveandsugar.com
HOW TO MAKE EASY KEY LIME PIE IN JUST 10 MINUTES
From tasteofhome.com
THE BEST KEY LIME PIE - SOUTHERN BITE
From southernbite.com
AN AWARD WINNING KEY LIME PIE RECIPE • THE FRESH COOKY
From thefreshcooky.com
BEST KETO KEY LIME PIE RECIPE | MYKETOHOME
From myketohome.com
BEST CLASSIC KEY LIME PIE RECIPE - HOW TO MAKE CLASSIC KEY ...
From thepioneerwoman.com
CLASSIC KEY LIME PIE (EASY RECIPE!) - KROLL'S KORNER
From krollskorner.com
KEY LIME PIE RECIPES | ALLRECIPES
From allrecipes.com
KEY LIME PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST ZESTY KEY LIME PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
THE RUSTY PELICAN’S DECONSTRUCTED KEY LIME PIE RECIPE BY ...
From thedailymeal.com
BEST KEY LIME PIE RECIPE - LAUREN'S LATEST
From laurenslatest.com
KEY LIME PIE - THEDORSETDAIRYCO.COM
From thedorsetdairyco.com
FAMOUS HOMEMADE KEY LIME PIE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
EASY KEY LIME PIE (AUTHENTIC RECIPE) - MIRLANDRA'S KITCHEN
From mirlandraskitchen.com
BEST EVER KEY LIME PIE | TRISH'S TREASURE TROVE OF ...
From trishparr.com
KEY LIME PIE I RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
KEY LIME PIE RECIPE – THE BEST AUTHENTIC FLORIDA KEY LIME ...
From westpalmbeachfoodtour.com
BEST KEY LIME PIE RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love