Best Cucumber Key Summer Lime Pie Recipes

KEY LIME CREAM PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

CUCUMBER KEY SUMMER LIME PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Soften butter in microwave.
• Stir butter into flour and sugar to form a paste.
• Press this paste into the bottom of a 9-inch pie pan.
• Bake for 15 minutes, let cool.
• Combine lime zest, juice, and cucumber peel, puree in blender until smooth.
• Stir into bowl with sweetened condensed milk, egg yolks, and stir into smooth.
• Pour into pie pan.
• Bake for 15 minutes, remove and cool for 10 minutes.
• Place in fridge until completely cool.

KEY LIME PIE RECIPE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mix the graham cracker crumbs, melted butter, sugar and salt until well combined. The mixture will resemble wet sand.
• Press the crust mixture evenly and firmly into the bottom and (almost all of the way) up the sides of the pie dish. (Do NOT cover the pans lip with crumbs.) Use the bottom of a measuring cup or of a flat-bottomed glass to press the crumbs into a crust, if desired.
• Bake the crust for 9 minutes. Transfer the cooked crust to a cooking rack and cool 30 minutes before adding the pie filling.
• In a medium-sized mixing bowl, whisk together the zest and yolks for 2 minutes. Whisk in the condensed milk and then add the juice and beat well. While the crust cooks and cools, set the lime pie filling aside at room temperature to thicken.
• Pour the filling into the cooled crust and bake until the center is just set, but it still a little wiggly, 15-17 minutes.
• Transfer the pie to a cooling rack and let cool completely.
• Cover the pie, tightly, with plastic wrap and refrigerate at least 3 hours and up to 24 hours, before serving.
• Up to 2 hours before serving, top the pie with sweetened, freshly whipped cream. Garnish with twisted lime wheels or thin lime slices.

KEY LIME PIE

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.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

SUMMER KEY LIME PIE

Steps:

• Preheat oven to 250-degrees.
• Combine milk and egg yolks in a blender on low speed.
• Slowly add lime juice, mixing until blended.
• Pour into pie shell and bake 20 minutes.
• Let cool and refrigerate.
• Top with whipped cream& lime slices.