Best key lime pie recipe?!
I want firm taste.
Answers: Can you give me best key lime pie recipe?
I want firm taste.
caribbean key lime pie
Coconut Crust:
2 (3 1/2 ounce) cans coconut , flaked
2 egg whites
1/4 cup superfine sugar
Filling:
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice , fresh-squeezed
1 teaspoon key lime zest , freshly grated
1 tablespoon dark rum
1 cup sour cream
3 egg yolks
Meringue:
3 egg whites
6 tablespoons sugar
Directions
1To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
2Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
3Stir frequently, and watch carefully.
4Remove from oven and let cool.
5Meanwhile, reduce the oven to 250 degrees.
6In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved.
7Fold in cooled coconut. Press this mixture into greased 9-inch pie plate and bake at 250 degrees for 7 minutes and set. Remove from oven and let cool.
8To make filling:
9Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl.
10Beat in the egg yolks.
11Gently mix in sour cream to combine well.
12Pour into cooled crust. Swirl meringue over top of filling.
13Bake in 350 degrees oven 20 minutes or until meringue is nicely browned.
14Cool, then chill at least 30 minutes before serving.
15To make Meringue:
16Beat egg whites in large mixing bowl until soft peaks are formed.
17Gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.
recipe 2: key lime pie
1 (1/3 ounce) box sugar-free lime gelatin
1/4 cup boiling water
2 (8 ounce) containers key lime pie-flavor light yogurt
1 (8 ounce) container frozen fat-free whipped topping , thawed
1 reduced-fat 9-inch graham cracker crust
Directions
1In large heat-resistant bowl, dissolve gelating in boiling water.
2With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
3Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.
recipe 3:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup nellie & joe famous key west lime juice
1 9-inch graham cracker crust
Directions
1Preheat oven to 350 degrees.
2Beat softened cream cheese until creamy.
3Add sweetened condensed milk and beat to incorporate.
4Add egg yolks and beat well.
5Add lime juice and beat till combined.
6Pour mixture into pie crust and spread with spatula until evenly distributed.
7Place on cookie sheet and then into the oven and bake for 10 min.
8until the filling begins to set.
9Remove from oven and allow to cool on rack at room temp.
10Then place in the refrigerator for at least an hour.
11Two works better.
12Cut into 8 slices and serve with a generous helping of whipped cream.
martini key lime pie
3 tablespoons liquor 43 vanilla liqueur
1 tablespoon lemon-flavored vodka
2 tablespoons key lime juice or fresh lime juice
2 tablespoons heavy cream
Garnish
1 lime wedge
1/8 teaspoon finely crushed cinnamon graham cracker crumbs
Directions
1Chill martini glass.
2In a shaker filled with ice combine Liquor 43,vodka,key-lime juice& heavy cream.
3Shake till shaker is icy cold to hold.
4Rub rim of chilled glass with lime wedge then dip into graham and strain drink into martini glass.
Key Lime Pie IX
SUBMITTED BY: Barbara PHOTO BY: michael
"This is the only recipe for Key Lime Pie that you'll ever need. The best restaurants use this one."
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 1 Hr 35 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
US METRIC
About scaling and conversions
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest
2 egg yolks
1 egg
1 (9 inch) prepared graham cracker crust
2 egg whites
4 tablespoons white sugar
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DIRECTIONS
In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
Bake in preheated oven for 15 minutes. Chill before serving.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Sep. 8, 2005 by Jade6142 After I made this pie, I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back from vacation) and it set up perfectly. I had my in-laws over for dinner for the first time since the wedding and served this for dessert...big hit! So good, and so easy... I'll be bringing this to a lot of potlucks/holiday dinners/office parties!!
8 users found this review helpful
Reviewed on Jul. 30, 2003 by A.F.R. It is simply fantastic!!! The best I had. Whipped cream topping is also splendid with a little lime zest on top to garnish.
8 users found this review helpful
Reviewed on Jul. 20, 2003 by SUMERLAPIS It was wonderful! It doesn't set very well. I made it again with 1/3 lime juice, and was a lot firmer. WONDERFUL RECIPE!! It's gone quick!!
8 users found this review helpful
MORE MEMBER REVIEWS
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
try it!! its so simple but good!
INGREDIENTS:
* 1 (10 inch) prepared graham cracker pie crust
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 (16 ounce) package frozen whipped topping, thawed
DIRECTIONS:
1. In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
Enjoy!!
If you want a firm, not soft or pudding-like texture, then this is the recipe for you:
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.
_________________________
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
2 cups very finely chopped cashews
1 cup finely ground graham cracker crumbs
1/2 cup plus 2 ounces sugar
3/4 cup melted butter
3 cups sweetened condensed milk
9 egg yolks
1 1/2 cups Key lime juice
2 cups heavy cream
1 orange, zested
Preheat the oven to 325 degrees F.
Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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