I need a great cecipe for Keylime pie anybody?

Question

Floridians preferred.

Answer 1

Key Lime Pie by GourmetSleuth
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.

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.

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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 2

Key Lime Pie

Ingredients

(8 servings)

3/4 c Key Lime juice
2 ts Key Lime juice
2 1/4 c Sweetened condensed milk
1 ts Grated Key lime rind
3 ea Egg yolks
1 ea 9" graham cracker pie crust
1 x Sweetened whipped cream


Instructions

Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream.

Answer 3

Abraham's Key Lime Pie
3 egg yolks (whites not required)
8 ounces of softened cream cheese
4-5 ounces Nellie & Joe’s Key West Lime Juice (more for tangier pie)
14 ounce can sweetened condensed milk
1-9”graham cracker pie crust
Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in Nellie & Joe’s Key West Lime Juice and continue blending until mixture is smooth. Pour the mixture into the graham cracker pie crust and bake at 350º degrees for 10 minutes. After baking, let stand for 10 minutes before refrigerating.
For a zestier taste, always prepare the pie a day before you need it. Top with freshly whipped cream and garnish with fresh lime zest.
http://keylimejuice.com/recipes.htm

Answer 4

KEY LIME PIE

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)

For topping
3/4 cup chilled heavy cream

Make crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream

Answer 5

SOUTHERN KEY LIME PIE

1 9" graham cracker crust
3 eggs, separated
1/2 c. lime juice
1 1/4 can (14 oz. size) condensed, sweetened milk
1 tsp. grated lime rind
Green food coloring, optional
1/4 tsp. cream of tartar
Lime slices

1. Prepare graham cracker crust or use readymade crust.
2. Beat egg yolks until light yellow. Gradually beat in lime juice. Stir in milk and lime rind until well blended. Add green food coloring, if desired. Pour mixture into prepared crust.

3. Beat egg whites with cream of tartar until stiff peaks form. Spread over pie.

4. Brown meringue at 325 degrees for about 5 minutes or until light brown. Cover and refrigerate overnight. Garnish with lime slices before serving.

Tips: Keep a graham cracker crust in your freezer or refrigerator. You may substitute bottled lime juice or lemon rind for the lime. Makes one 9 inch pie

Answer 6

try yahoo recipe group