i need a Very good key lime pie recipe?

Question

i'm going to make one for my moms birthday

Answer 1

Key Lime Pie Recipe Prep Time: 15 minutes
Cook Time: 22 minutes
Yield: 6 to 8 servings, depending on size of slices
Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat the oven to 350 degrees F.
For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes. In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

Hope this is what u want!!! If there is a nut allergy just omit the almonds. If just adds a little different taste to crust.
Happy Birthday to ya mom!!!
:)

Answer 2

Key Lime Pie

Ingredients

1 prepared 9-inch (6 oz.) graham cracker crust
1 (14 oz.) can Carnation Condensed Milk
1/2 (about 3 medium limes) cup fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping thawed
8 thin lime slices (optional)

Directions

BEAT sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.

Answer 3

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 4

Anything recommended by Rachel Ray is usually delicious! I am a fan of Food Network and frequent their website for recipes. Follow this link:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18670,00.html

Answer 5

the easy and tasty recipe that i use is as follows......small lime jello ......mix as directed....add 2 tsps lime juice.......stir in one container coolwhip.........mix well until color blended..........set in refridgerator for 20 minutes........then put in graham pie crust.....then back in fridge for at least 4 hours.......ENJOY

Answer 6

best site in the world:

americastestkitchen.com

Answer 7

Ernest Hemingway Key Lime Pie

1 cup sugar 250 mL 1/4 cup white flour 50 mL
3 TBS cornstarch 40 mL 2 cups spring water 500 mL 3 egg yolks 3 1 TBS
margarine 15 mL 1/4 cup fresh lime juice 50 mL grated
rind of 1 lime one baked pie shell meringue pie topping

Combine sugar, flour, cornstarch in top of double boiler and gradually stir
in water. Cook over medium heat, whisking until thickened.

Beat egg yolks and gradually stir some of cooked mixture into beaten egg
yolks. Return this mixture to double boiler and cook and whisk another 3
minutes.

Stir in margarine, lime juice and rind. Cook to lukewarm. Pour into your
favorite baked shell and cool thoroughly. Top with meringue and brown
under broiler, or your favorite whipped cream topping.

For you pie shell, why not add a small amount of sugar and some finely
crushed macadamia nuts? Takes it a cut above.

(And I always use more lime juice--its a matter of taste. I like it tart
and cut back on the sugar.)



Best "Key Lime" Pie

8 Servings

2 cn Limeade
2 ea Cool whip; med
2 cn Condensed milk.

Gently mix together and put in pie shell of your choice. Maybe you could
figure out the amount of key lime juice to substitute for the limeade. This
recipe is a little better for those of us who watch our cholesterol -- no
eggs.






Key Lime Pie

3 Eggs
14 oz Condensed milk (one
-standard can)
4 oz Key Lime juice
Sugar
1 Graham cracker pie
-crust

Separate the eggs. You'll be whipping the whites, so put them in a large
enough bowl. Combine the egg yolks, the condensed milk and the juice, and
stir until thoroughly combined. The acidity of the juice thickens the milk
and eggs into a custard.

Add a pinch of sugar to the egg whites, and beat them until stiff but not
dry.

Spoon the custard into the pie crust and even it out. Spoon the beaten egg
whites on top of the custard and even it out so it looks pretty.

Chill before serving. If you like, run the pie under a hot broiler for a
minute until the egg whites are slightly browned. (This is primarily for
appearance, it doesn't affect the flavor much.)





Key Lime Pie "Original"

1 ea Unflavored gelatin
1/4 c Water
2/3 c Sugar; divided
1/2 c Key lime juice
1/4 t Salt
2 t Grated lime rind
4 ea Eggs; separated

9" ea baked pastry shell I got this recipe from a "Cracker," and it
will dispute the previous statement that all will agree on how to make the
best Key Lime Pie. My tree froze, but came back, so we've enjoyed this
recipe a lot this year. Mix together gelatin, 1/3 c sugar and salt in
saucepan. Combine slightly beaten egg yolks, water & lime juice. Add to
gelatin mixture. Place over low heat, stirring constantly, until gelatin
dissolves, about 6 min. Remove from heat and add rind. Cool. Beat egg
whites until stiff but not dry. Gradually add remaining 1/3 c sugar and
beat until stiff. Fold in gelatin mixture. Turn into pastry shell and chill
until firm. Garnish with whipped cream and lime slices if desired. Note: To
make lime chiffon cream pie, fold in 1/2 c heavy cream, whipped before
turning into pastry shell. This is a much lighter pie than the one using
sweetened condensed milk, and I think it has a more of the flavor of Key
limes.





Key Lime Pie

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 Egg yolks
1 9" graham cracker pie crust
Sweetened whipped cream

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 con
Top with whipped cream.




Key Lime Pie (Nutrasweet)

1 c Graham cracker crumbs
3 tb Melted Margarine
2 tb NutraSweet (r) Spoonful (tm)
1 1/4 oz Envelope Unflavored gelatin
1 3/4 c Skim milk
8 oz (1) Pk Reduced Fat Cream
-Cheese, Softened
1/3 c To 1/2 c fresh lime juice
1/2 c NutraSweet(r)Spoonfull(tm)
Lime Slices
Mint Sprigs

Combine Graham Cracker Crumbs, Margarine and 2 Tbl NutraSweet (r) Spoonfull
(tm) in bottom of 7-inch springform pan; Pat evenly on bottom and 1/2 inch
up the side of the pan.

Sprinkle Gelatin over 1/2 cup of the milk in a small saucepan; Let stand 2
to 3 minutes. Cook over low heat, stirring constantly, until gelatin is
dissolved. Beat cream cheese until fluffy in small bown; beat in remaining
1 1/4 cups milk and the gelatin mixture. Mix in lime juice and 1/2 cup
NutraSweet (r) Spoonful (tm). Refrigerate pie until set, about 2 hours.

To serve: Loosen side of pie for pan with small spatula and remove side of
pan. Place pie on serving plate; Garnish with lime slices and mint.

Makes 8 servings