Best American Key Lime Pie Recipes

CLASSIC KEY LIME PIE

Steps:

• Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
• For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
• Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.

EASY KEY LIME PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
• Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

AMERICANA KEY LIME PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in grated peel.
• Add food coloring sparingly to tint pale green.
• Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
• Fold gelatin mixture into egg whites.
• Fold in whipped cream.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Spread with more whipped cream; edge with grated lime peel.
• Sprinkle chopped pistachio nuts in center.
• Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

AMERICAN KEY LIME PIE

Steps:

• You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
• pre-heat oven to 180°.
• Begin by placing the butter in a pan over the lowest heat to melt.
• Crush the digestive biscuits.
• Add to a separate bowl and mix in the grape nuts.
• Then add the melted butter and mix well.
• Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
• Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
• Meanwhile, place the egg yolks and lime zest in a bowl.
• Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
• Add the condensed milk and whisk for another 4 minutes.
• Finally add the lime juice and give it another quick mix.
• Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
• Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
• Serve cut in slices with cream fraiche and a twist of lime for decoration.