Best Key Lime Thyme Pie Recipes

KEY LIME PIE

Steps:

• Preheat oven to 350 degrees F.
• With a spatula in a medium mixing bowl, mix together the butter, sugar, and finely ground graham crackers. Mix well until the mixture is the texture of coarse sand and sticks together when pressed. Press crumbs evenly into the bottom of a 9-inch pie dish and up the sides. Use a ramekin or heavy measuring cup to press the crumbs into an even crust. Bake crust for ten to thirteen minutes, then take out and let cool. Leave oven on.
• In a medium mixing bowl, whisk egg yolks until pale in color; add condensed milk and salt, then whisk together well. Add lime juice and whisk again until well-incorporated.
• Pour over crust in pie dish and bake for 15 minutes, do not let brown. Let pie cool for 30 minutes at room temperature, then let chill in refrigerator for at least 3 hours.
• In a large mixing bowl and with an electric mixer, whip cream until it just begins to look like it's no longer completely liquid, about 2 minutes. Add sugar and continue beating the cream for another minute. Once cream is at soft peaks, add vanilla extract, then whip until the cream is stiff and completely whipped up.
• Once set after at least 3 hours, pull pie out of fridge and dollop whipped cream around the edges of the pie (and wherever else on the pie you want it). Serve.
• This key lime pie lasts for a week in the fridge.

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then 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. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.