Islamoradakeylimepie Recipes

ISLAMORADA KEY LIME PIE

Steps:

• Preheat oven to 350°F.
• Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes.
• Add 1/2 cup lime juice.
• Let rotate at low speed for about 1 second.
• Fold a few times with a rubber spatula.
• Pour into baked pie shell.
• Let stand.
• Beat separated egg whites with cream of tartar for a full five minutes.
• Add sugar.
• Beat another full five minutes.
• Spread on top of pie.
• Brown in oven.

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

ISLAMORADA KEY LIME PIE

Steps:

• Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes. Add ½ cup lime juice. Let rotate at low speed for about 1 second. Fold a few times with a rubber spatula. Pour into baked pie shell. Let stand. Beat separated egg whites with cream of tartar for a full five minutes. Add sugar. Beat another full five minutes. Spread on top of pie. Brown in oven at 350℉ (180℃).

KEY LIME PIE IV

Steps:

• Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.
• Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.

MINI KEY LIME PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!