I know that there are many recipes for Key Lime Pie, but what is your favorite one?!
Answers:
KEY LIME PIE
Graham cracker crust:
1 to 11/2 cups Graham cracker crumbs
1/2 cups sugar
6 tablespoons melted butter
Filling:
4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cut up)
1 teaspoon gelatin (softened)
1 key lime, zested
For the crust, combine crumbs and sugar; mix in melted butter!. Press into a pie pan!. Refrigerate until chilled!. For the filling, mix eggs, sugar and juice!. Add butter!. Cook over boiling water until thick, stirring frequently!. Add softened gelatin and zest!. Cool slightly, pour into shell!.
nfd?Www@FoodAQ@Com
Graham cracker crust:
1 to 11/2 cups Graham cracker crumbs
1/2 cups sugar
6 tablespoons melted butter
Filling:
4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cut up)
1 teaspoon gelatin (softened)
1 key lime, zested
For the crust, combine crumbs and sugar; mix in melted butter!. Press into a pie pan!. Refrigerate until chilled!. For the filling, mix eggs, sugar and juice!. Add butter!. Cook over boiling water until thick, stirring frequently!. Add softened gelatin and zest!. Cool slightly, pour into shell!.
nfd?Www@FoodAQ@Com
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
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!.
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)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
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!.Www@FoodAQ@Com
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
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!.
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)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
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!.Www@FoodAQ@Com
since true Key limes are hard to find!.!.!. here's a great lime pie that tastes very similar:
LIMEADE PIE
1 large container Cool Whip
1 6 oz!. can frozen limeade concentrate, thawed, undiluted
1 can Eagle Brand sweetened, condensed milk
1 9" graham cracker crust
Mix first 3 ingredients until well blended and put into crust!. Can dollop with extra Cool Whip if desired!.!.!.!.!.!.chill at least 4 hours!. If you put some grated lime zest in too, that's even better! !.!.!.!.!.!.can substitute pink or regular lemonade tooWww@FoodAQ@Com
LIMEADE PIE
1 large container Cool Whip
1 6 oz!. can frozen limeade concentrate, thawed, undiluted
1 can Eagle Brand sweetened, condensed milk
1 9" graham cracker crust
Mix first 3 ingredients until well blended and put into crust!. Can dollop with extra Cool Whip if desired!.!.!.!.!.!.chill at least 4 hours!. If you put some grated lime zest in too, that's even better! !.!.!.!.!.!.can substitute pink or regular lemonade tooWww@FoodAQ@Com
OH! I just made key lime pie last weekend!. It was AMAZING and this recipe was super super easy!.
Ingredients:
GRAHAM CRACKER CRUST:
1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
6 tablespoons (70 - 85 grams) unsalted butter, melted
FILLING:
3 large egg yolks
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest
TOPPING:
1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar
Directions:
1 - Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven!.
2 - Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter!. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan!. Cover with plastic wrap and place in the refrigerator to chill while you make the filling!.
3 - Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes)!. Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes)!. Scrape down the sides of the bowl and beat in the lime juice and zest!.
4 - Pour the filling into the crust and bake for about 10 minutes, or until the filling is set!. Remove from oven and place on a wire rack to cool!. Once it has completely cooled, cover and refrigerator until serving time!. (The pie can be made to this point and stored in the refrigerator for a couple of days!.) Just before serving make the whipping cream!.
5 - In a separate bowl, beat the whipping cream until soft peaks form!. Add the sugar and beat until stiff peaks form!. Either pipe or place mounds of whipping cream on top of the filling!.
Makes 1 - 9 inch (23 cm) pie or tart!.
Mmmmmm my boyfriend and I finished this over a couple of nights and it got better and more "limey" each day!. It's SO SO SO good!. Please try it! :)Www@FoodAQ@Com
Ingredients:
GRAHAM CRACKER CRUST:
1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
6 tablespoons (70 - 85 grams) unsalted butter, melted
FILLING:
3 large egg yolks
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest
TOPPING:
1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar
Directions:
1 - Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven!.
2 - Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter!. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan!. Cover with plastic wrap and place in the refrigerator to chill while you make the filling!.
3 - Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes)!. Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes)!. Scrape down the sides of the bowl and beat in the lime juice and zest!.
4 - Pour the filling into the crust and bake for about 10 minutes, or until the filling is set!. Remove from oven and place on a wire rack to cool!. Once it has completely cooled, cover and refrigerator until serving time!. (The pie can be made to this point and stored in the refrigerator for a couple of days!.) Just before serving make the whipping cream!.
5 - In a separate bowl, beat the whipping cream until soft peaks form!. Add the sugar and beat until stiff peaks form!. Either pipe or place mounds of whipping cream on top of the filling!.
Makes 1 - 9 inch (23 cm) pie or tart!.
Mmmmmm my boyfriend and I finished this over a couple of nights and it got better and more "limey" each day!. It's SO SO SO good!. Please try it! :)Www@FoodAQ@Com