Best Best Key Lime Pie Recipes

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

WORLD'S BEST KEY LIME PIE

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.

THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB)

Steps:

• Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you're ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don't have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on. Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined. Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you're ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve. Be prepared to be blown away by the deliciousness of this pie It's that good.

TRULY THE BEST KEY LIME PIE MARTINI

Steps:

• Add all ingredients into martini shaker filled with ice.
• Shake vigorously for several minutes.
• Strain into a chilled martini glass.
• Enjoy!

THE BEST KEY LIME PIE

Steps:

• Combine graham crackers crumbs, sugar and butter and press into pie plate.
• Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
• Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.

BEST KEY LIME PIE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees F. In a medium sized mixing bowl, combine the graham cracker crumbs and the sugar, toss to evenly distribute. Melt the butter in the microwave or in a small sauce pot and pour directly into the sugar, graham mixture. Mix by hand or with a wooden spoon until the graham absorbs the butter and the mixture resembles wet sand. Press this mixture evenly into your pie tin or plate, and then bake in a 350 degree F preheated oven for 10-12 minutes. The graham will start to get golden browned. Cool the crust while you prepare the Key Lime Filling. In a large mixing bowl, combine the egg yolks and condensed milk together with a hand whisk. Mix vigorously to combine well. Slowly, while continuing to whisk, add the key lime juice. Pour the entire mixture into the prepared Graham Cracker Shell and bake for approximately 25 -35 minutes or until set. The center will jiggle like Jell-O but NOT BE LIQUIDIED. There is a distinct difference. Cool completely at room temperature, and then transfer to the refrigerator to cool until very cold and set. You may keep it in the fridge at this point for up to 5 days, OR continue with the Stabilized Whipped Cream Icing and garnish with Fresh Limes. Iced Key Lime Pie will hold up for about 2 days. It is not the Key Lime filling that you will worry about, but the deflating whipped cream that really cannot keep its character for more than 2 days. Be sure to store any cake or pie with whipped cream in the refrigerator at all times. *If you do not have graham cracker crumbs, you can simply use the same weight in whole crackers,and then grind them yourself in the food processor.

THE BEST KEY LIME PIE

Steps:

• Preheat oven to 350 degrees (175 celsius).
• In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
• Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
• Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

THE BEST PIE IN AMERICA - SITTIN' ON A SANDBAR KEY LIME PIE

Steps:

• In a bowl, combine vanilla wafer crumbs, sugar and melted butter. Press into a 9- inch deep dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.
• In a medium bowl, beat cream cheese until smooth. Add eggs & egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and Coco Lopez and beat well. Pour into crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.
• In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.
• *To make white chocolate sea shells, melt white chocolate almond bark or white chocolate pieces in microwave. Pour into seashell molds. Chill until set.