Best Key Lime Pie From Mar A Lago Recipes

KEY LARGO KEY LIME PIE

Key Largo Key Lime Pie image

Yummy!!! Perfect for summer. Cooks Note: Long cooking time is for chilling. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories Pie

Time 5h19m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
8 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/2 teaspoon vanilla
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.

Nutrition Facts : Calories 721.9, Fat 51.1, SaturatedFat 31.1, Cholesterol 159.1, Sodium 340.6, Carbohydrate 58.2, Fiber 0.7, Sugar 45.2, Protein 10.6

MAR-A-LAGO KEY LIME PIE RECIPE

Mar-a-Lago Key Lime Pie Recipe image

Provided by á-2421

Number Of Ingredients 14

Ingredients

Graham Cracker Crust
3/4 pound graham crackers (1 3/4 cups crumbs)
4 Tbsp granulated sugar
2 sticks melted butter (1/2 cup)
1/4 tsp sea salt
Filling
4 egg yolks
1 can (14 oz) condensed milk
2/3 cup fresh Key lime juice
1 lime, grated zest
Topping
1 cup whipping cream, chiloled
2 Tbsp confectioners' sugar
1/2 tsp vanilla extract

Steps:

To make crust, preheat oven to 325. Mix crumbs, sugar, salt and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie pan, forming and even layer on the bottom, sides and edge. Bake crust for 10 minutes. Remove from oven and allow to cool. To make filling: While crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5-6 minutes. Gradually add the condensed milk and continue to whip until thick, 3-4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes. To make topping: Whip the cream, sugar and vanilla until nearly stiff. Evenly spread on top of the pie and place in the freezer for 20 minutes prior to serving.