American Key Lime Pie Recipes

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KEY LIME PIE



Key Lime Pie image

Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.

Categories     Desserts

Time 45m

Yield 8 to 10

Number Of Ingredients 11

1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
⅓ cup packed light brown sugar
4 tablespoons unsalted butter, melted
Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt (2% or whole milk)
1 tablespoon grated lime zest
¾ cup fresh lime juice
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon grated lime zest
8 to 10 thin lime slices

Steps:

  • Preheat oven to 375 °F and set an oven rack in the middle position.
  • In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
  • Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
  • Lower the oven temperature to 350°F.
  • In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
  • In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
  • Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
  • Note: The nutritional information was calculated using 2% Greek yogurt.

Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg

KEY LIME PIE



Key Lime Pie image

You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 pie

Number Of Ingredients 8

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks

Steps:

  • Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  • Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
  • Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

KEY LIME PIE



Key Lime Pie image

This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart.

Provided by The New York Times

Categories     easy, weekday, pies and tarts, dessert

Time 3h30m

Yield One 9-inch pie

Number Of Ingredients 6

4 egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (see note)
1/2 teaspoon cream of tartar
1 9-inch graham cracker crust
Whipped cream

Steps:

  • Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
  • Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.

AMERICANA KEY LIME PIE



Americana Key Lime Pie image

Make and share this Americana Key Lime Pie recipe from Food.com.

Provided by Dannygirl

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon unflavored gelatin (1 env.)
4 egg whites
1/2 cup sugar
1/2 cup sugar
1/4 teaspoon salt
1 cup heavy cream, whipped
4 egg yolks
1 9 in.baked pastry shell
1/2 cup lime juice
pistachio nut, chopped
1/4 cup water
lime slice (for garnish)
1 teaspoon lime peel, Grated
heavy cream, whipped (to top)
3 drops green food coloring

Steps:

  • Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
  • Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
  • Cook and stir over medium heat just till mixture comes to boiling.
  • Remove from heat; stir in grated peel.
  • Add food coloring sparingly to tint pale green.
  • Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
  • Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
  • Fold gelatin mixture into egg whites.
  • Fold in whipped cream.
  • Pile into cooled baked pastry shell.
  • Chill till firm.
  • Spread with more whipped cream; edge with grated lime peel.
  • Sprinkle chopped pistachio nuts in center.
  • Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

Nutrition Facts : Calories 406.9, Fat 23.2, SaturatedFat 11.6, Cholesterol 165, Sodium 247, Carbohydrate 44.6, Fiber 0.4, Sugar 33.9, Protein 7

AMERICAN KEY LIME PIE



American Key Lime Pie image

When we were in Florida, we had the most amazing key lime pie I have had ever had at a restaurant, we had to ask for the recipe. So here it is.

Provided by Perfect Pixie

Categories     Pie

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

95 g butter
175 g digestive biscuits
50 g Grape-nuts cereal
1 tablespoon lime zest (zest 3 limes)
150 ml lime juice (juice 4-5 large limes)
3 large egg yolks
400 g condensed milk
creme fraiche
lime slice

Steps:

  • You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
  • pre-heat oven to 180°.
  • Begin by placing the butter in a pan over the lowest heat to melt.
  • Crush the digestive biscuits.
  • Add to a separate bowl and mix in the grape nuts.
  • Then add the melted butter and mix well.
  • Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
  • Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
  • Meanwhile, place the egg yolks and lime zest in a bowl.
  • Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
  • Add the condensed milk and whisk for another 4 minutes.
  • Finally add the lime juice and give it another quick mix.
  • Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
  • Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
  • Serve cut in slices with cream fraiche and a twist of lime for decoration.

Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 9.8, Cholesterol 121, Sodium 339.2, Carbohydrate 45.9, Fiber 0.6, Sugar 28.3, Protein 7.3

AUTHENTIC KEY LIME PIE



Authentic Key Lime Pie image

I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.

Provided by JetsonRING

Time 5h30m

Yield 8

Number Of Ingredients 4

2 (14 ounce) cans sweetened condensed milk
4 jumbo egg yolks
½ cup Key lime juice
1 (8 inch) graham cracker crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
  • Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
  • Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g

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