KISS KEY LIME PIE
I spent 4 months the hot summer of 2010 making at least 3 pies a week to come up with the ultimate key lime pie. I call it KISS for Keep It Simple Stupid! NO ONE can screw up using this recipe. The only time I ruined it was 1 time when I fell asleep & burnt the crust. ;-) This recipe was published on-line but I can't remember...
Provided by Bobbi Gulla
Categories Desserts
Time 10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven
- 2. Eagle brand sweetened condensed milk
- 3. Eggs [yolks only] in bowl
- 4. Accent
- 5. Adding Accent to yolks
- 6. Nellie & Joe's Key West Lime juice. Using "the good stuff" is a MUST! If you use regular lime juice from a green plastic lime-shaped container... What can I say, you get what you pay for. ;-)
- 7. Pouring lime juice into bowl
- 8. Wisking yolks, milk & juice. You can wisk it by hand [no problem] but I prefer the consistency when I use the electric mixer using the wisk attachment. I usually wisk, working speed up to high. Then I beat for 1 full minute. I don't know if I'm being ridiculous, but I spent a whole summer trying variations to get this to perfection. "Knock on wood!" I wouldn't want to jinx it... And a bit of salt over the shoulder too. hahahaha
- 9. Ready made graham pie crust Put mixture into crust
- 10. Put pie into oven
- 11. Bake @ 350 degrees for 15 minutes. Do NOT OVERCOOK!!!!! Texture gets gritty if overdone.
- 12. Let stand at room temperature for 1 hour
- 13. Chill in refridgerator for at least 4 hours. You can tell its done when you cut a slice and its "set". If pie falls into space where piece was, it not done. ;-)
- 14. Cut a piece & enjoy!!! Some people like it with my homemmade whipped cream. I prefer to eat it plain; I LIKE the tartness. To each his/her own.
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
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