Key Lima Pie Quiche Recipes

OUR FAVORITE KEY LIME PIE

Steps:

• Make the crust:
• Place rack in the center of oven and preheat to 350°F.
• Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
• Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
• Make the filling and bake pie:
• Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
• Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
• Make the topping:
• When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
• Do Ahead
• Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

EASY KEY LIME PIE

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

KEY LIMA PIE QUICHE

Steps:

• In a large pot, boil the lima beans for 10 minutes to soften them. Remove the skins from the beans by hand or by pressing them through a colander or ricer. Puree the beans in a food processor or blender.
• Preheat oven to 425 degrees. Sprinkle pie shell with grated cheese. Place crab meat on top of cheese.
• In a large mixing bowl, combine the eggs, cream, salt, nutmeg, sugar and cayenne pepper. Whisk the mix thoroughly. Add the bean pulp and whisk again. Pour over the cheese and crab meat.
• Cut 3 or 4 pepper rings and place on top.
• Bake for 15 minutes. Reduce heat and bake an additional 40 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before slicing.