Delray 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

CLASSIC KEY LIME PIE



Classic Key Lime Pie image

Creamy, sweet, and tart, this classic lime dessert is always a favorite.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 8

Number Of Ingredients 10

1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk
⅔ cup fresh lime juice
⅓ cup sour cream
2 teaspoons grated lime peel
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

Steps:

  • Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
  • Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
  • Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g

KEY LIME PIE



Key Lime Pie image

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Categories     Milk/Cream     Mixer     Citrus     Egg     Dessert     Bake     Lime     Spring     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
For topping
3/4 cup chilled heavy cream

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
  • Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
  • Make filling and bake pie:
  • Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  • Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
  • Make topping:
  • Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
  • *Available at Manhattan Key Lime (212-696-5378).

EASY KEY LIME PIE



Easy Key Lime Pie image

You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 graham cracker crust (9 inches)
2 cups whipped topping
Lime slices, optional

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.

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