Bubbas Key Lime Pie Recipes

BUBBA'S KEY LIME PIE

Steps:

• Preheat the oven to 350 °F.
• For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5-10 minutes.
• In a medium bowl, beat 2 egg yolks. Add condensed milk, key lime juice and zest. Blend together.
• Pour filling in crust and bake for 15 minutes.
• Refrigerate pie overnight before serving to let set.
• To make sweetened whipped cream, slowly add sugar to heavy cream while beating, taking speed up as the mixture thickens.

UNCLE BUBBA'S KEY LIME PIE RECIPE

Steps:

• Preheat oven to 325, Lightly grease a 9-inch deep-dish pie plate. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter (gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three fourths of the original amount will remain. Clarified butter is ready to use)and mix well. Gently press in bottom and up sides of prepared pie plate. In a medium bowl, combine condensed milk, egg yolks, store bought juice, zest, fresh key lime juice and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 mins. or until set. Let stand at room temperature for 30 mins. Refrigerate until ready to serve.

BUBBA'S TINY CHOCOLATE KEY LIME PIES

Steps:

• Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.
• In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.
• In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.
• Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.
• In a medium bowl whip the cream and sugar together until soft peaks form.