Best Florida Lime Pie Recipes

FLORIDA KEY LIME PIE

Steps:

• To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
• To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
• Before serving, discard liquid that has drained from topping. Spread topping over pie.

FLORIDA LIME PIE

Steps:

• Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they're roughly the size of peas.
• Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
• Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
• When you're ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
• Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
• In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
• Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
• Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.

FLORIDA KEY LIME PIE

Steps:

• Prepare crust: Heat oven to 375 degrees.
• In 9" pie plate combine graham cracker crumbs and 2 tablespoons sugar;stir in butter until blended.
• Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.
• Cool completely on wire rack.
• Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.
• Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.
• Remove from heat; stir in 1 tablespoons grated lime peel.
• Refrigerate mixture about 45 minutes until cool.
• Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.
• Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.
• Spoon filling into prepared crust;refrigerate at least 2 hours until set.
• To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tablespoons lime peel.
• Garnish with lime slices,if desired.

FLORIDA KEYS KEY LIME PIE

Steps:

• 1. Graham Crust: Preheat oven to 350* 9" Pie Plate Lightly spray pie plate with butter spray. Blend crumbs, butter, and sugar in a bowl. Spoon into pie plate and, using wax paper press firmly against sides and bottom (not over rim). Bake 8-10 min Let cool before filling.
• 2. Filling: While the crust is cooling start your filling. Beat yolks with condensed milk just to blend, add lime juice and beat until smooth (filling will be soft). Tint pale green and pour into graham shell. Chill 2 hourx
• 3. Whipping Cream: Heavy cream, in large bowl, put in sugar (you might want to put a towel over the mixer) becareful not to get it twisted in the mixer. Put the setting on high, till you have stiff peaks.
• 4. Pull pie out of frig and spread whip cream over the top of the pie garnish with lime zest. Put back into frig for several hours before serving or better yet overnightso the filling is somewhat firm, (it will never really be completely firm) Serve with lime slices, you may want to sprinkle a bit of suger on the limes.

BARBIE'S FLORIDA KEY LIME PIE CUPCAKE

Steps:

• For the cookie crumb mixture: Mix together the cookie crumbs and melted butter in a small bowl.
• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners. Put 1 tablespoon of the cookie crumb mixture in the bottom of each cupcake liner. Set the muffin pans aside.
• In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy, about 6 minutes. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl.
• Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all of the ingredients are incorporated.
• Add the vanilla bean paste and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition into the batter before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the lime filling: In a small bowl, mix 1 tablespoon water with the lemon juice; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate.
• In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks.
• Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the key lime curd into the gelatin until all mixed in, and then pour the lime curd into the whipping cream. Mix completely and refrigerate until ready to use.
• For the meringue frosting: In a small saucepot, combine the sugar and 1/3 cup water and set over high heat. With a wet pastry brush, wipe down any sugar crystals on the sides of the pot. Cook until the sugar mixture registers 280 degrees F on a candy thermometer.
• While the sugar syrup is cooking, beat the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment on medium-high speed until the mixture reaches the medium-peak stage. Turn the mixer down to medium low and very, very, very slowly pour the hot sugar syrup into the whipping egg whites. Once all the sugar is added, add the vanilla bean paste and turn the speed up to high. Whip until the mixture is very light and fluffy and the mixing bowl is no longer hot to the touch, about 9 minutes.
• Fit an 18-inch piping bag with a star tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the meringue frosting into the bag.
• To assemble, use an apple corer or paring knife to core out the center of each cupcake. Fill each cupcake with some of the lime filling and top with some of the meringue frosting. Use a blowtorch to lightly toast the top of the meringue.

ORIGINAL FLORIDA KEY LIME PIE RECIPE | CDKITCHEN.COM

Steps:

• CRUST: Combine graham cracker crumbs and sugar. Add softened margarine to mixture and blend well. Press mixture on the bottom and up the sides of a 9" pie pan. Shell can be easily formed by sandwiching the mixture between 2-9" pans (grease the upper pan so that it will release easily). Bake for 5-8 minutes in an preheated 325 degrees F oven. Remove and let cool. FILLING: Use a mixer at low speed to blend the condensed milk and egg yolks. Slowly add the lime juice. Mix until it thickens. Pour into the cooled crust and refrigerate overnight. TOPPING: Whip egg whites at high speed until meringue consistency Cover pie, add lime slices and return to refrigerator for another hour. Serve chilled.