Best Lindas Puerto Rican Lime Pie Recipes
LINDA'S PUERTO RICAN LIME PIE
I have been told hundreds of times that this is the best lime pie my friends and aquaintances have ever had, and have had requests for it at every pot luck and party. I truly believe that the limes from my yard in PR are the reason. They have the most incredible flavor. But another factor is that the filling is slightly tart. The sugar content of most lime pies masks the lemony flavor. Your limes should be juicy. If not, increase the number of them. My limes (actually, "limon") are around 1 1/2 inches in diameter and juicy. You can experiment with yours. Except for the crust which must be regular, not graham cracker (again too sweet), the preparation is simple and quick. The pie contains no eggs, and will not be stiff. If you prefer a stiffer pie, add an ingredient like "Whip It" to the cream. The lack of stiffnes does not affect the wonderful flavor nor the rave reviews that this pie gets!
Provided by Linda Schaffer
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Prick bottom of pie shell to prevent a dome from forming.
- Bake pie crust until golden brown.
- Cool.
- In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
- Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
- Mix gently.
- Add the lime juice and gently stir until completely mixed.
- Refrigerate for 2 hours.
- After the crust has completely cooled, pour in the filling.
- If desired, whip more of the cream and cover the top of the pie with a thin layer.
- Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
- Keep the pie refrigerated until served.
- A few times, I have rolled pecan chips into the unbaked crust.
- People loved the added texture and flavor of the pecans.
Nutrition Facts : Calories 497.4, Fat 33.9, SaturatedFat 18.3, Cholesterol 98.4, Sodium 203.7, Carbohydrate 45.1, Fiber 2.5, Sugar 28.1, Protein 6.9
LINDA'S RICH KEY LIME PIE
This is a very rich, creamy, and tart dessert. This is one of the many delicious things Linda served us on our visit to"the beach" to see the Buckingham's of Great Bridge. I will always have fond memories when ever I even think about Key Lime Pie. I used one bag of Key Limes, about 20-24 tiny limes. I also used one inner package (9 sheets) of Nabisco original Graham Crackers. I called my sister-in-law to tell her that I had made her pie... I said it was not as good as hers, that I cooked the crust too long, and my limes were not as fresh as they could be. I also told her my poor right thumb was sore from squeezing the limes. She said she saw a key lime squeezer, and that she was going to get some for the two of us.
Provided by Sweetiebarbara
Categories Pie
Time 1h
Yield 1 pie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Make 9" pie shell.
- Mix cracker crumbs, sugar, and cinnamon.
- Combine with butter and press into pie shell.
- Bake at 325 for 8 minute.
- Cool.
- Mix milk with egg yolk.
- Slowly add lime juice and mix well.
- Pour into pie shell.
- Bake at 350 for 20 minutes.
- Garnish with slivers of Key Lime.
Nutrition Facts : Calories 197.4, Fat 9.1, SaturatedFat 5, Cholesterol 100.1, Sodium 114.9, Carbohydrate 25.7, Fiber 0.4, Sugar 21.4, Protein 4.2
CUBAN GUAVA AND LIME MERINGUE PIE
One of my grandmother's signature recipes has a ruby orange filling that is uniquely suited to the meringue pie due to its zesty sweet taste.
Provided by miamimamas
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. For the pastry, blend the butter cubes and flour into small crumbs quickly so the butter stays cold. In a separate small bowl, combine egg yolks with 2 tsbs. water, then blend into flour crumbs until pastry reached right consistency -- this may require a few more drope of water blended into the pastry.
- 2. Roll out cold pastry on floured surfce and place on to pie tin. Then refridgerate foir 30 minutes.
- 3. Prick the bottom of pastry pie bottom and heat oven to 200c/180c fan /gas 6 nad blind bake for 15 minutes (my grandmother did not use parchemnt paper or beans to keep the pastry from rising.she just pricked the pastry several times right before putting it in the oven.).
- 4. For the filling, slowly heat guava paste, 2 tablespoons of water, sugar and lime juice for until just blended. Remove from heat.
- 5. Add butter and beaten whole egg and egg yolks to pan. Heat at medium, stirring vigorously for a few minutes until blended and then set the filling aside in the refridgerator.
- 6. For the meringue, whisk egg whites into stiff peaks, slowly add sugar, whisking as you add a bit at a time. Finally whisk in the corn flour until you have thick glossy peaks.
- 7. Pour the filling in the pastry case, followed by the meringue. Bake for 18 -20 minutes until the meringue is crisp and slightly coloured. Let the pie sit for at least an hour before serving.
Nutrition Facts : Calories 595.7, Fat 25.4, SaturatedFat 15.2, Cholesterol 145.6, Sodium 247.3, Carbohydrate 84.9, Fiber 1.5, Sugar 50.1, Protein 8.6
PUERTO RICAN LIME MERINGUE PIE
Received via email (thanks Myrtle Killian!). This sounds like it would be so tart & refreshing when the weather is hot & humid - coming soon so stashing for summer entertaining. Will try with the tiny little key limes when they are available. They are fiddly but oh so good!
Provided by Busters friend
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
- Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
- Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown.
- Cool fully in refrigerator before cutting.
Nutrition Facts : Calories 715.1, Fat 20.4, SaturatedFat 8.3, Cholesterol 146.2, Sodium 658.2, Carbohydrate 129.9, Fiber 1.3, Sugar 100.4, Protein 6
LIME PIE
Steps:
- Pre-heat oven to 350 degrees.
- In a large bowl add, break yolks. In a seperate bowl mix in milk and lime juice, taste to see if the mixture is tart enough. Add more lime juice, if desired combine juice mixture with the egg yolks and mix well. Add zest and mix very well. Fold into graham cracker crust. Bake in pre-heated 350 degree oven 15 to 25 minutes, or until the middle has set nicely.
- TIP:
- COOKING WITH LIME-SEVICHE
- The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.
PUERTO RICAN RUM PIE
Make and share this Puerto Rican Rum Pie recipe from Food.com.
Provided by littleturtle
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar, and beat in eggs, one at a time.
- Add melted chocolate, coffee and rum extract.
- Add flour and walnut pieces, and mix.
- Pour into unbaked pie shell.
- Top with walnut halves.
- Bake at 375F for 25 minutes.
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