Best Kellys Rich And Creamy Key Lime Pie Recipes

RICH CREAMY NO-BAKE KEY LIME PIE

Steps:

• With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.

KEY LIME PIE

Steps:

• Let cream cheese soften at room temperature for at least an hour.
• Beat with a mixer on low speed for about a minute.
• Add eagle brand milk, and mix on low speed til creamy and well combined.
• Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
• I'm laughing at my cookbook terms - just make sure it's well mixed.
• Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.

KEY LIME PIE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
• Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

KEY LIME SAUCE

Steps:

• In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
• In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
• Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

EASY CREAMY KEY LIME PIE

Steps:

• In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
• Stir in the lime juice until well blended.
• Immediately pour filling into pie shell.
• Chill for at least 2 hours.
• Garnish with key lime zest.

OUR FAVORITE KEY LIME PIE

Steps:

• Make the crust:
• Place rack in the center of oven and preheat to 350°F.
• Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
• Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
• Make the filling and bake pie:
• Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
• Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
• Make the topping:
• When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
• Do Ahead
• Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

THE BEST KEY LIME PIE

Steps:

• Preheat oven to 350 degrees (175 celsius).
• In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
• Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
• Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

SANDRA'S KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until creamy.
• Add sweetened condensed milk and beat to incorporate.
• Add egg yolks and beat well.
• Add lime juice and beat till combined.
• Pour mixture into pie crust and spread with spatula until evenly distributed.
• Place on cookie sheet and then into the oven and bake for 10 min.
• until the filling begins to set.
• Remove from oven and allow to cool on rack at room temp.
• Then place in the refrigerator for at least an hour.
• Two works better.
• Cut into 8 slices and serve with a generous helping of whipped cream.

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• 1. Preheat oven to 325º. In medium bowl, gently whisk egg yolks. Slowly whisk in sweetened condensed milk. Slowly whisk in key lime juice. *Do not over mix, this will create bubbles. Just whisk and stir gently til all ingredients are mixed together well. Pour into 9" deep dish homemade graham cracker crust. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle. Let cool. Pie will set up perfectly as it cools. Refrigerate at least 4-6 hours or overnight. Pie gets even better the next day! :)Serve with whipped cream topping. Garnish if desired. VERY rich and creamy! *You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;) **If preferred, you can also bake this pie in a 9" deep dish pastry crust. ***If a green color is desired, just add 2 drops green food coloring. I used to do this, but now I just leave it natural colored.
• 2. Tip: I once used fresh key limes and will never do that again. It took forever and you honestly couldn't even tell the difference from the bottled juice.