Custard Key Lime Pie Recipes
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
5 INGREDIENT KEY LIME CUSTARD
This simple 5-ingredient Key Lime Pie Custard comes together fast with just a few staples and one creative ingredient, Young Living's Lime Vitality Essential Oil.
Provided by Ruth Soukup
Categories Dessert
Time 23m
Number Of Ingredients 5
Steps:
- Add the 1 1/2 cups of milk to a medium size sauce pan.
- Then add the sugar to the pot and mix.
- In a large measuring cup add the remaining 1/2 cup of milk, the corn starch. Mix really well until the corn starch is dissolved and there are no lumps. Then add in the eggs and the Young Living Lime Vitality EO. Mix again until combined.
- Turn stove on to medium heat and start stirring in your corn starch slurry.
- Continue to mix until mixture comes to a boil.
- Then pour into your mason jars or glass bowls. We garnished our custard with whipped topping and crushed graham cracker crumbs for a truly Key Lime pie feel. Serve warm or keep in the fridge for covered for up to a week.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving
CUSTARD KEY LIME PIE
A winning receipe from Key West FL! I am requested to make this pie for all special ocassions. Yes even Thanksgiving and Christmas! I make this about 4 -6 times a year.
Provided by zuzuzpetals
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crust: Mix dry ingredients then add melted butter.
- Mix again.
- Press into 9inch pie pan.
- Bake 10 minutes at 325.
- Let cool.
- Filling: Beat egg yolks well.
- Add sweetened condensed milk and beat again.
- Very slowly, a little bit at a time add the key lime juice.
- Mix very well with your mixer.
- Rinse off the beaters to start to prepare the egg whites.
- Beat the egg whites until stiff glossy peaks form.
- Fold egg whites into the yolk mixture.
- Texture should be even.
- Pour into pie crust pan.
- Bake 20 min at 325.
- Cool, then refrigerate at least 2 hours before serving.
- Top with whipped cream!
Nutrition Facts : Calories 358.1, Fat 15.6, SaturatedFat 8.6, Cholesterol 120.2, Sodium 223.3, Carbohydrate 48.9, Fiber 0.7, Sugar 40.5, Protein 7.3
LIME-COCONUT CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhanging dough under itself and crimp as desired.
- Whisk the eggs in a large bowl. Stir in the coconut oil, half-and-half, 1¼ cups shredded coconut, the sugar, flour, lime juice and all but ½ teaspoon lime zest. Pour into the prepared crust. Bake until the filling is set and the crust is golden brown, 50 to 55 minutes. (Tent the crust with foil if it is browning too quickly.) Transfer to a rack and let cool completely, 1 to 2 hours.
- Meanwhile, spread the remaining 1 tablespoon shredded coconut on a baking sheet and bake until golden brown, 3 to 5 minutes. Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Spoon the whipped cream onto the pie. Sprinkle with the toasted coconut and reserved lime zest.
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RECIPE: KEY LIME PIE - TASTING TABLE
From tastingtable.com
5/5 (41)Category DessertCuisine Regional AmericanTotal Time 1 hr
- Make the crust: Preheat the oven to 350º. In a medium bowl, stir together all the crust ingredients until incorporated. Press the mixture evenly on the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set, 10 to 15 minutes. Let cool.
- Make the filling: In a medium bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Add the remaining filling ingredients and whisk until smooth. Pour into the cooled pie shell, return to the oven and bake for 20 minutes. Remove from the oven and let cool completely, then chill overnight.
- The next day, make the topping: In a medium bowl, using an electric hand mixer, beat the egg whites until soft peaks form. In a small saucepan, combine the sugar and water over medium-high heat. Bring to a boil and cook until the syrup has reached 240º. With the mixer's motor running, slowly pour in the sugar syrup and continue to beat until stiff peaks form and the meringue has cooled completely, 5 minutes. Spoon onto the center of the pie and torch until golden. Garnish with more Key lime zest, then slice and serve.
CLASSIC KEY LIME PIE RECIPE FROM SCRATCH - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 3Calories 255 per servingCategory Dessert
- If starting from graham cracker sheets, place them in a bag and seal the bag except for the edge (to allow air to escape). Roll with a rolling pin to crush the graham crackers.
- When crust is done pre-baking, whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest. Pour into crust.
- Beat cold heavy whipping cream with powdered sugar and vanilla on high speed until stiff peaks form. If desired, add cream of tartar during mixing to create a more stabilized cream (see note).
ANDREW ZIMMERN COOKS: WORLD’S BEST KEY LIME PIE
From andrewzimmern.com
Estimated Reading Time 1 min
HOW TO MAKE THE BEST KEY LIME PIE EVEN BETTER | EPICURIOUS
From epicurious.com
Author Rhoda BooneEstimated Reading Time 5 mins
KEY LIME PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (45)Total Time 3 hrs 40 minsCategory Dessert, PieCalories 412 per serving
KEY LIME CUSTARD PIE RECIPES
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COCONUT KEY LIME CUSTARD PIE @ OUR FOOD FIX
From ourfoodfix.com
Cuisine AmericanCategory DessertServings 10Total Time 6 hrs 15 mins
- Once your pie is set, add coconut or heavy whipping cream to a stand mixer or a bowl (note that plastic will not work for beating cream). Beat with whisk attachment on high-speed, until stiff peaks form, 3-5 minutes. Fold in vanilla bean paste or extract.
- Top each pie piece with a generous dollop of whipped cream, toasted coconut flakes, and crushed cookies or gluten-free graham crackers.
LIME CURD PIE - CRAZY FOR CRUST
From crazyforcrust.com
4/5 (1)Estimated Reading Time 5 minsServings 10Calories 400 per serving
- Stir crumbs, sugar, and melted butter together with a fork. Press into a 9" pie plate. Bake for 5-7 minutes until slightly browned. Let cool completely before filling.
- Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest.
KEY LIME SLAB PIE IS A FUN TWIST ON AUTHENTIC KEY LIME PIE
From anaffairfromtheheart.com
5/5 (2)Total Time 3 hrs 45 minsCategory PiesCalories 443 per serving
- To make the pie crust: In a bowl combine flour, sugar, salt and shortening with a pastry blender or your hands until it's all incorporated. Add the egg yolk to a measuring cup, then add enough milk to make 2/3 cup. Whisk together. Pour the egg/milk mixture into the flour mixture and combine with your hands. The dough will be a little sticky. Form dough into a ball. Place dough ball on a floured surface and roll out into a rectangle measuring about 19x14". Carefully fold the dough into sixths to make it easier to move onto a 15x10x1" sheet pan. Trim crust at the pan's edge and form a crust edge. Prick holes into the bottom and sides of the crust with a fork. Bake for 10-15 minutes, or until light golden brown. Remove and let cool.
- Prepare the custard: Whisk egg yolks in a mixing bowl. Add to them the condensed milk, lime juice and lime zest. Mix well, and spread into cooled pie crust. Bake for 20 minutes, until custard is set. Cool on the counter for about 30 minutes then place in the fridge for about 3 hours.
KEY LIME PIE ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 9 hrs 20 minsServings 0.5Calories 104 per serving
- Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
- Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
- Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
- Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
HEALTHY KEY LIME PIE BITES FROM MY CRAZY GOOD LIFE
From mycrazygoodlife.com
Ratings 2Calories 300 per servingCategory Dessert
- Warm the lime juice slightly by microwaving it for 15-20 seconds, then add the gelatin and mix with a fork. Using a warm base for the gelatin helps it cure better.
- In a food processor, mix together the almond milk, honey, gelatin and lime mixture, arrowroot powder, and egg yolks for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
- Grease the cups of your silicone egg bite mold. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil and place on a trivet.
- Add 1 1/2 cups water to the bottom of the Instant Pot insert. Lower your molds and trivet into the pot. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual or Pressure Cook button for 35 minutes.
HOMEMADE KEY LIME PIE - A LATTE FOOD
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Category DessertTotal Time 55 mins
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