I need a good key lime pie recipe. Anyone got one??? I've tried a few and none are like the pies in Fl.?

Answer 1

ok try this one:INGREDIENTS:
3 egg yolks
1 1/4 cups granulated sugar
1/4 tsp. Salt (which I never use)
1/3 cup cornstarch
2 cups water
2 tbs. butter
1/3 cup lime juice
1 tbs. grated lime peel
Few drops green food coloring
3 egg whites, at room temperature
3 egg whites, at room temperature
pinch of salt (which I never use)
4 tbs. granulated sugar
1 baked 9-inch pie shell
PREPARATION:
1.Beat egg yolks & set aside.
2.Combine sugar, salt & cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, & boil 2 minutes.
Remove from heat. Add a quarter of the mixture to the egg yolks & stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy.

Answer 2

Key Lime Pie
INGREDIENTS
1/2 cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 - 14 ounce can sweetened condensed milk
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

PREP WORK It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.

Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.

HOW TO MAKE AT HOME. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes

2. Beat in milk, then juice and set aside at room temperature till it thickens.

3. Preheat oven to 325 degrees.

4. Mix graham cracker crumbs and sugar in another bowl.

5. Add butter and stir with a fork until well blended.

6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.

9. Remove from oven and cool to room temperature.

10. Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

Answer 3

ABRAHAM'S KEY LIME PIE
3 egg yolks (whites not required)
8 ounces of softened cream cheese
1/2 cup (4-5 ounces) key limes - juice - zest
14 ounce can sweetened condensed milk
1-9”graham cracker pie crust
whip cream
Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in lime juice and continue blending until mixture is smooth. Pour the mixture into the pie crust and bake at 350 degrees for 10 minutes. After baking, let stand for 10 minutes before refrigerating. For a zestier taste, always prepare the pie 24 hours before you need it. Top with freshly whipped cream and garnish with fresh lime zest.

Answer 4

A favorite key lime pie recipe from Sandy.
INGREDIENTS:
3 egg yolks
1 1/4 cups granulated sugar
1/4 tsp. Salt (which I never use)
1/3 cup cornstarch
2 cups water
2 tbs. butter
1/3 cup lime juice
1 tbs. grated lime peel
Few drops green food coloring
3 egg whites, at room temperature
3 egg whites, at room temperature
pinch of salt (which I never use)
4 tbs. granulated sugar
1 baked 9-inch pie shell
PREPARATION:
1.Beat egg yolks & set aside.
2.Combine sugar, salt & cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, & boil 2 minutes.


Remove from heat. Add a quarter of the mixture to the egg yolks & stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy.
My family loves this one!
Shared by Sandy

Answer 5

most of the recipes are the same, but the trick is to get fresh key limes from florida. They definately have a very different taste!

Answer 6

try the one on the bottle of the Key Lime juice - besides easier to use (the bottle versus juicing the key limes which are so small) the recipe is good.

Answer 7

I personally don't like them, but this link has 22 different recipes for them. One has to be like the Florida pies.

Answer 8

one dozen egg yolks-3 cans of sweet condense milk-1 and 2/3 cups of keylime juice-blend egg yolks and condensed milk together first than mix in keylime juice-when blended smooth pour into two graham cracker pie crusts-bake at 350 in preheated oven for twenty minutes-cool off in fridge and serve-think you might enjoy this-should be able to get keylime juice at any large grocery store-chef for living-old hippie here

Answer 9

Skip the lime, lemons have more flavor and you dont have to go to Fla to buy them

Answer 10

I don't