Florida Cracker Pie Recipes

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AUTHENTIC FLORIDA KEY LIME PIE



Authentic Florida Key Lime Pie image

You can't beat this tasty, quintessential dessert: Authentic Florida's Key Lime Pie.

Number Of Ingredients 10

1/3 of a 1-pound box of graham crackers
5 Tablespoons of melted unsalted butter
1/3 cup of sugar
4 egg yolks
2 teaspoons of lime zest - be sure to zest before you squeeze the juice!
1 (14-ounce) can sweetened, condensed milk
2/3 cup of freshly squeezed lime juice (approximately 24-36 limes depending on the freshness of limes), or 6-8 regular fresh limes (again, depending on freshness)
4 egg whites
1/4 tsp cream of tartar
2 tablespoons of sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Break up the graham crackers; place in a food processor and process the crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined.
  • Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
  • For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze 2/3 cups of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
  • Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
  • In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
  • For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
  • Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don't take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.

FLORIDA KEY LIME PIE



Florida Key Lime Pie image

No bake Key Lime pie - easy and sooo goood! Vanilla extract may be substituted with lemon extract.

Provided by Marion McWhorter

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Yield 8

Number Of Ingredients 9

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
¾ cup key lime juice
1 teaspoon grated lime zest
¼ teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Steps:

  • To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
  • To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
  • Before serving, discard liquid that has drained from topping. Spread topping over pie.

Nutrition Facts : Calories 921.2 calories, Carbohydrate 107.6 g, Cholesterol 119.9 mg, Fat 43.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 24.2 g, Sodium 561.2 mg, Sugar 95.7 g

FLORIDA PIE



Florida Pie image

In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.

Categories     Dessert     Pie     Bake     Lime     Milk/Cream     Lime Juice     Coconut     Egg

Yield Makes 6 servings

Number Of Ingredients 7

1 9-inch graham cracker crust, fully baked and cooled, or a store-bought crust
1⅓ cups heavy cream
1½ cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
½ cup fresh Key (or regular) lime juice (from about 5 regular limes)
¼ cup sugar

Steps:

  • Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
  • Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
  • Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
  • To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

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