Best Islamorada 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.

AUTHENTIC FLORIDA KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process the 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. Add the melted butter and sugar and pulse or stir until combined.
• Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
• For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze 2/3 cups of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
• Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
• In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
• For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
• Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don't take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.

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.

ISLAMORADA KEY LIME PIE

Steps:

• Preheat oven to 350°F.
• Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes.
• Add 1/2 cup lime juice.
• Let rotate at low speed for about 1 second.
• Fold a few times with a rubber spatula.
• Pour into baked pie shell.
• Let stand.
• Beat separated egg whites with cream of tartar for a full five minutes.
• Add sugar.
• Beat another full five minutes.
• Spread on top of pie.
• Brown in oven.