What's a good recipe for Key Lime Pie?

Answer 1

Authentic Key Lime Pie

1 14-ounce can sweetened condensed milk
3 egg yolks
1/2 cup Key Lime Juice
1 9-inch baked pie shell

Whisk the egg yolks into the condensed milk. Add the lime juice little by little, stirring until mixture starts to thicken. Scrape into the pie shell and let it chill and set up.

Some people make meringue with the remaining whites and dress the top of the pie. Some people prefer it with whipped cream or whipped topping, definitely a later invention.

Be aware that non-pasteurized eggs, served raw as is the case with this pie, could carry dangerous salmonella germs.


--------------------------------------------------------------------------------

Here's one that's usually made with green Persian limes.

Rich Key Lime Pie

3 oz. cream cheese, reduced fat or Neufchatel, softened
1 egg yolk
1 14-oz can sweetened condensed milk
1/2 cup lime juice
2 teaspoons grated lime peel

Beat together the cream cheese, egg yolk and condensed milk. Whisk in the lime juice and grated lime peel. Pour into a baked pie shell or a graham cracker pie crust. Serve plain or topped with meringue or whipped topping (reduced calorie) if desired.

See previous warning about uncooked eggs.


--------------------------------------------------------------------------------

Here's my version without the danger of salmonella.

Safe & Easy Key Lime Pie

1 14-oz can sweetened condensed milk
3 egg yolks
1/2 cup milk
grated peel of one lime, outside part only (avoid white)
2 Tablespoons corn starch
1/2 cup lime juice
graham crackers

Line a 9" pie plate with graham crackers, breaking them as needed.

Beat egg yolks. Place condensed milk in a deep glass microwave-safe bowl. Heat in the microwave on high until milk starts to boil, stirring every 15 seconds. Remove from oven. Add a tablespoon at a time of hot condensed milk to the egg yolks while whisking them. After incorporating about five or six tablespoons into the yolks, scrape the yolk mixture into the milk, mixing well.

Microwave again, whisking every 15 seconds, until mixture boils. Remove from oven.

Whisk together the grated lime peel, cornstarch and milk. Add slowly to the condensed milk and yolks, mixing well. Return to the microwave and bring to a full boil, whisking every 15 seconds.

Remove from oven again. Stir in the lime juice, mixing gently but thoroughly. Pour immediately into the graham cracker lined pie plate. Chill well.

Note: if you wish to make the cream cheese version, beat the softened cream cheese and egg yolks together. Proceed as above.

If you feel the need for white stuff on top, use the egg whites to make White Mountain Icing.

White Mountain Icing

1/2 cup white sugar
1/4 cup white corn syrup
2 Tablespoons water
1/4 cup egg white (Note #1)
1 teaspoon vanilla extract (Note #2)

Beat egg whites until stiff.

Mix sugar, syrup and water together in a saucepan. Boil over medium high heat until syrup spins a 6" to 8" thread when you dip a spoon into it. Do not leave unattended; it will burn easily.

With beater running, pour syrup into the eggs in a very thin stream. Don't rush; beat it steadily to stiff, glossy peaks. Add vanilla or other flavorings or colors.

Frost cakes, cupcakes, use as filling for "jelly" rolls, or use in place of meringue.

Answer 2

There:


i n g r e d i e n t s (crust)
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

d i r e c t i o n s (crust)
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

_________________________

i n g r e d i e n t s (pie)
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)

d i r e c t i o n s (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.


s e r v i n g
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.


Servings: 8

Answer 3

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

1. 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 4

Eggless Key Lime Pie

Answer 5

Quite a few Key Lime recipes at the website below.

Answer 6

Caribbean Key Lime Pie:

Coconut and a hint of spiced rum give a Caribbean twist to traditional Key lime pie. Prep: 58 min., Cook: 31 min., Other: 4 hrs. 15 min.

1 cup sweetened flaked coconut
12 vanilla cream sandwich cookies, broken
1/4 cup chopped macadamia nuts
5 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 egg yolks
1/2 cup fresh Key lime juice
1/2 teaspoon spiced rum (optional)
Sweetened whipped cream

Spread coconut in a shallow pan. Bake at 350° for 5 to 6 minutes, stirring occasionally, or until toasted. Set aside 2 tablespoons for topping.

Process cookies and macadamia nuts in a food processor until crushed. Add butter; process until moistened. Add remaining coconut, and pulse 2 or 3 times or just until combined. Press crumb mixture in bottom and up sides of a 9-inch pieplate. Freeze 15 minutes.

Beat cream cheese and condensed milk at medium speed with an electric mixer until creamy. Add egg yolks, 1 at a time, beating just until blended after each addition. Add lime juice and, if desired, spiced rum; beat just until blended. Pour filling into piecrust.

Bake at 350° for 25 minutes or until almost set. (Center of pie will firm when chilled.) Cool completely. Cover and refrigerate at least 4 hours or until thoroughly chilled. Dollop each serving with whipped cream, and sprinkle with reserved coconut. Store in refrigerator.

Yield: Makes 8 servings

Answer 7

4 key lime pie

Answer 8

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 9

Fluffy Key Lime Pie

Prep Time: 30 min ; Start to Finish: 3 hr 45 min
Makes: 8 servings Nutrition Information

A classic dessert takes an easy turn with Pillsbury® refrigerated pie crust.

1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1package unflavored gelatin
1cup sugar
1/2cup fresh lime juice
1/4cup water
4pasteurized eggs, separated
1teaspoon grated lime peel
2drops green food color
1cup whipping (heavy) cream
Sweetened whipped cream, if desired


1 . Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 . Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes.
3 . In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.
4 . Gently stir egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator.



High Altitude (3500-6500 ft): No changes.

Answer 10

(m)

Sandy's Key Lime Pie
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.