Best Bubbas Key Lime Pie Recipes

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UNCLE BUBBA'S KEY LIME PIE RECIPE



Uncle Bubba's Key Lime Pie Recipe image

Provided by รก-2700

Number Of Ingredients 12

Crust:
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/2 cup slivered almonds
1/2 cup clarified butter, melted
Filling:
2 (14 oz) cans sweetened condensed milk
6 egg yolks
1/2 cup store-bought key lime juice
1 Tbsp. fresh key lime zest
Juice of 1 key lime (about 3 Tbsp)
2 tsp. vanilla extract

Steps:

  • Preheat oven to 325, Lightly grease a 9-inch deep-dish pie plate. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter (gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three fourths of the original amount will remain. Clarified butter is ready to use)and mix well. Gently press in bottom and up sides of prepared pie plate. In a medium bowl, combine condensed milk, egg yolks, store bought juice, zest, fresh key lime juice and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 mins. or until set. Let stand at room temperature for 30 mins. Refrigerate until ready to serve.

BUBBA'S TINY CHOCOLATE KEY LIME PIES



Bubba's Tiny Chocolate Key Lime Pies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 30 tiny pies

Number Of Ingredients 13

1 1/2 sticks butter, melted, plus more for greasing pans
2 cups chocolate wafer cookie crumbs
3/4 cup sugar
One 14-ounce can sweetened condensed milk
1/4 cup freshly squeezed key lime juice or juice of regular limes
3 egg yolks, lightly beaten
2 key limes or 1 regular lime, zest finely grated
1 teaspoon vanilla extract
Pinch salt
Paula's Sweetened Whipped cream, for garnish, recipe follows
Milk chocolate curls, for garnish
1 cup heavy cream
1/4 cup confectioners sugar

Steps:

  • Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.
  • In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.
  • In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.
  • Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.
  • In a medium bowl whip the cream and sugar together until soft peaks form.

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.

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