Best Florida 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 PIE

Steps:

• Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
• Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
• Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
• To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

FLORIDA CITRUS MERINGUE PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

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 PIE

Steps:

• In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , 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 for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

FLORIDA ORANGE MERINGUE PIE

Steps:

• 1. Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter or margarine. Pour into baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue.
• 2. Bake in 350F degree oven until lightly browned.

FLORIDA CITRUS MERINGUE PIE - STEPH

Steps:

• 1. Pastry for a single pie crust. Make your own or buy one. In large pan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir two minutes longer (mixture will be thick).
• 2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir two minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peel. Pour into prepared crust.
• 3. In large bowl, beat three egg whites and one teaspoon vanilla extract on medium speed until soft peaks form. Gradually beat in 6 tablespoons of sugar, one tablespoon at a time on high speed until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust. Bake at 350 degrees for 12 - 15 minutes or until meringue is golden brown. Cool on a wire rack for one hour. Refrigerate for at least three hours before serving. Store leftovers in refrigerator. DELISH!

FLORIDA ORANGE PIE

Steps:

• Beat egg yolks in a bowl.
• Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
• Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
• Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
• Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
• Chill until the mixture has the consistency of unbeaten egg whites.
• In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
• Fold whipped cream mixture into gelatin mixture.
• Fold in coconut and orange sections.
• Spoon mixture into pie shell; chill until firm.
• In a mixing bowl, beat the remaining whipping cream until foamy.
• Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
• Spread half of whipped cream over pie.
• Pipe or dollop the remaining whipped cream around the edge of the pie.

FLORIDA CITRUS PIE

Steps:

• For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
• Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
• Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
• For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.

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 CITRUS PIE

Steps:

• For Crust:
• Preheat oven to 350°F. Finely chop nuts in processor. Add ground cookies, sugar and butter and blend in using on/off turns until moist crumbs form. Press mixture firmly onto bottom and sides of 9 1/2-inch deep-dish glass pie dish. Bake crust until golden, about 10 minutes. Cool.
• For Filling:
• Boil grapefruit juice and 1/4 cup sugar in heavy medium saucepan over high heat until reduced to 3/4 cup, about 15 minutes. Meanwhile, sprinkle gelatin over lime juice and let stand 10 minutes. Add gelatin mixture, white chocolate and 1/4 cup cream to grapefruit mixture and whisk over low heat until white chocolate and gelatin melt and mixture is smooth. Pour into large bowl. Refrigerate until cool but not set, whisking occasionally and scraping down sides of bowl with rubber spatula, about 2 hours.
• Beat cream and sugar to stiff peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe 15 rosettes of cream around edge of pie. Place 1 lime slice rounded side up between each rosette. Fill center with chocolate curls if desired. (Can be prepared 4 hours ahead. Refrigerate.)

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.

GRANDMA FLORIDA'S NO FAIL PIE CRUST

Steps:

• Combine all ingredients in a bowl & mix together. Divide into two crusts. You can use, refrigerate or freeze them. Enjoy!

FLORIDA CITRUS MERINGUE PIE RECIPE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.
• Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
• Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer (mixture will be thick).
• Remove from the heat. Stir a small amount of hot mixture 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 the lemon juice, butter, and lemon and orange peels. Pour into prepared crust.
• In a large bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

FLORIDA ORANGE BLOSSOM PIE

Steps:

• 1. In small bowl place 2 cups of orange sections. Sprinkle with 2 tablespoons sugar. Let stand for 30 minutes.2. Meanwhile, in small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream and 2 tablespoon sugar. Beat until combined. Spread on bottom of crust.3. Drain orange sections, reserving juice. Arrange drained orange sections on top of cream cheese mixture. Measure reserved juice. If necessary, add enough additional orange juice to equal 1 cup. In small saucepan stir together 2 tablespoons sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until mixture thickens and boils. Cool slightly.4. Spoon half of orange juice mixture over orange sections in crust. Arrange remaining orange sections around edge of pie. Spoon remaining orange juice mixture over orange sections. Refrigerate about 2 hours or until set.5. Spoon whipped topping in center of pie. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 second

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.

AUTHENTIC FLORIDA'S SOUR ORANGE PIE RECIPE

Steps:

• Preheat the over to 350 degrees F.
• Break up the graham crackers; place in a food processor and pulse for 1 minute, creating fine crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin, again, creating fine crumbs. Place in the food processor (or bowl).
• Melt 4 tablespoons of butter in the microwave (1 minute). Add the melted butter and sugar and pulse or stir until combined. Pour the mixed ingredients into the pie pan. Press the mixture into the bottom and side of the pie pan, forming a neat edge up the side of the pan. Bake the crust at 350 degrees until set and lightly golden (about 8 minutes). Set aside to cool on a wire rack; leave the oven on.
• After zesting the outside of 2 oranges and 2 lemons, set the zest aside.
• Next juice the oranges and lemons (you may have more juice than you need). Measure ½ cup of orange juice and ½ cup of lemon juice.
• Place 1 full cup of the combined juice in a small saucepan, add ½ cup of sugar and bring to a boil. After bringing to a full boil, turn down to medium heat and continue cooking for 20 minutes, reducing to ¾ cup of combined juice. This will look like syrup and thicken as it cooks.
• Next, separate 4 eggs - placing the egg yolks in one small bowl and the egg whites in another bowl (set aside the egg whites for the pie meringue topping).
• In an electric mixer with the wire whisk attachment, beat the four egg yolks with 1 heaping teaspoon of orange zest and 1 heaping teaspoon of lemon zest at high speed until very fluffy, for 5 minutes. Next, gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
• Lower the mixer speed and slowly add the combined orange/lemon syrup, mixing just until combined, no longer.
• Pour the mixture into the crust. Bake the pie for another 10 minutes, or until the filling has just set (should not jiggle).
• When the pie comes out, sprinkle the top with the remaining orange zest (or if you like, wait and put it on top of the meringue).
• Let cool for 5-10 minutes. Set aside. Keep the oven on.
• For the merengue (optional), With a mixer, beat the 4 egg whites at high speed with ¼ teaspoon of cream of tartar for about 4-5 minutes until soft peaks form. Gradually beat in the ¼ cup of sugar until blended. Next, spread the meringue over the pie filling; seal to the edge of the crust.
• Turn the oven up to 400 degrees. Bake for 5-10 minutes (or until the meringue is golden) BUT don't take your eyes off the oven, keeping the door slightly ajar.
• Refrigerate the pie for at least 4 hours or overnight. If you don't have enough time, freeze for one hour.

FLORIDA ORANGE PIE

Steps:

• Filling: Combine orange juice and sugar, and boil until sugar dissolves. Mix cornstarch and water; add to orange juice mixture. Add salt and butter. Beat egg yolks and add a little of hot mixture and stir together, then combine and stir until thickened. Add grated orange rind and sections just before removing from heat. Pour into pie shell and let cool. Topping: Beat egg whites until frothy; add ice water, then salt. Add sugar slowly while beating eggs until stiff, but not dry. Mound lightly on filled pie shell and spread to edge of crust. Bake at 300° for 15-20 minutes or until brown. Fun Fact: About 90% of the Florida orange crop is used to make orange juice, which is Florida's official state beverage.

FLORIDA SHEPHERDS PIE

Steps:

• Cook the ground beef with seasonings.
• Preheat oven according to directions on the crescent package.
• Lay out the crescent rolls and butter the bottom of your baking pan.
• Take the prepared mash potatoes and put a spoonful in the middle of two crescent rolls.
• After draining the ground beef, add some of that to the rolls as well.
• Put cheese on top of this (we added a lot of cheese).
• Fold the sides up and around the mixture.
• brush melted butter on the tops and sides of rolls.
• Place in baking pan.
• Add more cheese to the top.
• Bake in the oven for about 15 -20 minutes until tops are golden brown.

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.