Best Fresh And Tangy Key Lime Pie Recipes

KEY LIME PIE

Steps:

• Preheat oven to 375 °F and set an oven rack in the middle position.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
• Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
• Lower the oven temperature to 350°F.
• In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
• In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
• Note: The nutritional information was calculated using 2% Greek yogurt.

PHOENICIAN'S KEY LIME PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
• Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
• While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
• Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

FRESH AND TANGY KEY LIME PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into pie crust.
• Bake in preheated oven for 8 minutes, taking care not to brown! Chill pie for at least two hours before serving.
• I have found it easiest making it to these quantities, as it uses one can of condensed milk. It makes one very well filled pie crust and leaves a little mix to spare. I can, however, easily make three pies with the double quantity.
• Key Limes are difficult to find outside of Florida. In the US you may be able to find Nellie & Joe's Key West Lime Juice, which is an excellent bottled Key Lime juice. Alternatively you can use the juice of regular (persian/mexican) limes. Preferably freshly squeezed or else a good bottled product. If you squeeze limes, place them in the microwave at full power until very warm (approx 60 to 90 seconds) and let them cool to luke warm. That way the juice will come out very easily.

CREAMY LIME PIE WITH FRESH BERRIES

Steps:

• Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.

EASY KEY LIME PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.