Tsr Version Of Margaritaville Key Lime Pie By Todd Wilbur Recipes

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MARGARITAVILLE KEY LIME PIE



Margaritaville Key Lime Pie image

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Number Of Ingredients 13

2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice
1 graham cracker pie shell
Mango Sauce:
2 cans (11.5 oz. each) mango juice
Raspberry Sauce:
1 1/2 cups water
2 cups frozen raspberries
1/2 cup granulated sugar
Garnish:
Canned whipped cream
4 thin lime slices, halved

Steps:

  • 1. Preheat oven to 325 degrees. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are combined. Pour filling into graham cracker pie shell.
  • 2. Bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.
  • 3. Make mango sauce by bringing mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.
  • 4. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.
  • 5. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (use spoons or squirt bottles). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KEY LIME MARGARITA PIE



Key Lime Margarita Pie image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 11

1/2 cup pretzels, finely crushed
1/2 cup graham crackers, finely crushed
1/4 cup sugar
1/3 cup butter, melted
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoon tequila
1 tablespoon orange liqueur
Few drops green food coloring, optional
1 cup heavy cream
Lime slices

Steps:

  • Preheat oven to 375 degrees F.
  • To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed.
  • For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm.
  • To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.

KEY LIME PIE



Key Lime Pie image

You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 pie

Number Of Ingredients 8

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks

Steps:

  • Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  • Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
  • Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

MARGARITA/KEY LIME PIE



Margarita/key Lime Pie image

Make and share this Margarita/key Lime Pie recipe from Food.com.

Provided by PacingTheCage

Categories     Pie

Time 20m

Yield 2 pies

Number Of Ingredients 14

1 graham cracker pie crust
1 can eagle brand sweetened condensed milk
3 egg yolks
1 cup sour cream
1/2 cup fresh lime juice
3 -4 drops green food coloring
2 cups butter (optional)
1 1/4 cups crushed pretzels (optional)
1/4 cup sugar (optional)
1 can eagle brand sweetened condensed milk
1/3 cup lime juice
2 -3 tablespoons tequila
2 tablespoons triple sec or 2 tablespoons Grand Marnier
1 cup whipping cream, whipped

Steps:

  • The combined recipe makes 2 crusts, so either use 2 graham cracker pie crusts, or if you’re ambitious, make 2 pretzel crusts (double the ingredients for the crust and pat into 2 pie pans).
  • Make the 2 Key Lime pies first- they’ll seem shallow, but remember you’re going to top them with Margarita topping.
  • Cool pies.
  • Make the Margarita Pie filling, spread over the top of the Key Lime pies, then chill.
  • Key Lime Pie Directions:.
  • Beat egg yolks until light and lemon colored.
  • Add lime juice.
  • Stir in milk, sour cream and food coloring.
  • Pour into pie crust.
  • Bake 15 minutes in 325 degree oven.
  • Chill.
  • Margarita Pie Directions:.
  • Crust: In small saucepan, melt margarine; stir in pretzel crumbs and sugar.
  • Mix well.
  • Press crumbs on bottom and up side of buttered 9 pie plate; chill.
  • Filling: In large bowl, combine Eagle Brand, lime juice, tequila and triple sec.
  • Blend well.
  • Fold in whipped cream.
  • Turn into prepared crust.
  • Freeze or chill until firm.
  • Before serving, garnish with whipped cream and pretzels, if desired.
  • Refrigerate or freeze leftovers.

Nutrition Facts : Calories 3063.3, Fat 150.6, SaturatedFat 80.2, Cholesterol 678.7, Sodium 1481.6, Carbohydrate 386.6, Fiber 2.2, Sugar 338.9, Protein 57.5

KEY LIME PIE



Key Lime Pie image

We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 large egg yolks, room temperature, beaten
2 tablespoons Key lime juice
1 teaspoon butter
1/2 teaspoon grated lime zest
Whipped cream, optional
Optional: Thinly sliced Key limes and additional grated lime zest

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

KEY LIME PIE



Key lime pie image

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Time 55m

Number Of Ingredients 8

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

Steps:

  • Heat the oven to 160C/fan 140C/gas 3.
  • Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
  • Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
  • Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
  • Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
  • Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
  • To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
  • Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium

KEY LIME PIE MARGARITA



Key Lime Pie Margarita image

This drink is so good, it even has a graham cracker coating around the rim of the glass. The Licor 43 is a Spanish brandy liqueur; it's also known as "Cuarenta y Tres", which stands for "43" in Spanish. This liqueur is made up of 43 ingredients including vanilla and citrus.

Provided by TheDancingCook

Categories     Beverages

Time 5m

Yield 2 cocktails, 2 serving(s)

Number Of Ingredients 7

4 ounces Licor 43 (Cuarenta Tres)
2 ounces half-and-half
2 ounces lime juice (Key West brand)
crushed ice
cold water
graham cracker crumbs
sliced lime, for garnish (optional)

Steps:

  • Fill 1/2 of a martini shaker with crushed ice.
  • Add cold water, until almost 3/4 of shaker is filled up, shake well.
  • Add Licor 43, half and half and lime juice; shake well.
  • Moisten rim of glasses, dip into graham cracker crumbs, coating each rim of glass.
  • Pour mixture into glasses; garnish with lime slice and serve.

Nutrition Facts : Calories 44, Fat 3.3, SaturatedFat 2, Cholesterol 10.5, Sodium 12.2, Carbohydrate 3.6, Fiber 0.1, Sugar 0.5, Protein 1

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