I recently had Key Lime pie at a local diner, (I asked, they don't share the recipes) It was thin, less than 1/2 inch had the appearance of stained glass. You could actually see the crust thru the filling. Any one have a similar recipe? It was the best I've ever had!
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Key lime pie Ingredients For the Graham Cracker Crust: 10 graham crackers [1 wrapped package from a 1 lb. box] or 1 cup plus 2 1/2 tablespoons graham cracker crumbs* 5 tablespoons melted unsalted butter 1/3 cup sugar For the Filling: 3 egg yolks Zest of 2 limes [about 1 1/2 teaspoons] 1 [14-ounce] can sweetened condensed milk 2/3 cup freshly squeezed lime juice** For the Topping : 1 cup heavy or whipping cream, chilled 3 tablespoons confectioners' sugar *Did you know that you can buy already crushed graham crackers? Look for them near the ice cream cones and ice cream toppings in your supermarket. **If you can get Key limes, use them, otherwise use regular limes. Method For the graham cracker crust: Butter a 9-inch pie pan. 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 sides of the pan, forming a neat border around the edge. Put the crust in the freezer for at least 1 hour For the filling: Heat oven to 350 degrees. In a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has 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 in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
EASY KEY-LIME PIE 1 graham cracker crust 1 14-oz can Carnation sweetened condensed milk 1/2 cup lime juice 2 cups Cool Whip Mix milk and lime juice until combined. Chill until set. Top with Cool Whip, either entire pie or a dollop for each slice. Recipe can easily be doubled for a fuller pie
I like martha steward's recipe, well she has two, but one is with a cup of heavy cream, I think about a cup of sugar four egg yolk and grahm cracker crust. She tops hers with whipped cream, but I am frugal so I would beat the whites left and make a meringu. Her other recipe is a meringue, but I made this one cause I wanted to try it. Keylime pie is made either with a whipped topping or meringue, but if you have no use for the whites from the custard, make meringue, but carefully break the eggs so the yolks do not get in or whites wont whip.
Ingredients:Serves: 12-16, Yield: 12 pieces 1 (18 1/2 ounce) box lemon cake mix 1 (1/3 ounce) package lime Jell-O gelatin 1 1/2 cups vegetable oil or 1 1/2 cups canola oil 5 eggs 1/2 cup orange juice Glaze 4 tablespoons confectioners' sugar 1/2 cup lime juice Icing 1 (16 ounce) box confectioners' sugar 1/2 cup butter, softened 8 ounces cream cheese 1 tablespoon vanilla Change Measurements: US | Metric Directions: Prep Time: 5 mins Total Time: 30 mins 1 Mix cake mix, jello, oil, eggs, and orange juice. 2 Beat 3 minute at medium speed. 3 Pour into 3 greased cake pans or 13x9 greased pan. 4 Bake at 350 for 25-30 minute for cake pans and 35-40 minute for 13x9. 5 Mix confectioners' sugar and lime juice. 6 Pour over warm layers or 13x9 cake. 7 Mix sugar, butter, cream cheese and vanilla and cream together with mixer. 8 Frost cake when cooled and enjoy!
