Summer Key Lime Pie Recipes

KEY LIME PIE RECIPE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mix the graham cracker crumbs, melted butter, sugar and salt until well combined. The mixture will resemble wet sand.
• Press the crust mixture evenly and firmly into the bottom and (almost all of the way) up the sides of the pie dish. (Do NOT cover the pans lip with crumbs.) Use the bottom of a measuring cup or of a flat-bottomed glass to press the crumbs into a crust, if desired.
• Bake the crust for 9 minutes. Transfer the cooked crust to a cooking rack and cool 30 minutes before adding the pie filling.
• In a medium-sized mixing bowl, whisk together the zest and yolks for 2 minutes. Whisk in the condensed milk and then add the juice and beat well. While the crust cooks and cools, set the lime pie filling aside at room temperature to thicken.
• Pour the filling into the cooled crust and bake until the center is just set, but it still a little wiggly, 15-17 minutes.
• Transfer the pie to a cooling rack and let cool completely.
• Cover the pie, tightly, with plastic wrap and refrigerate at least 3 hours and up to 24 hours, before serving.
• Up to 2 hours before serving, top the pie with sweetened, freshly whipped cream. Garnish with twisted lime wheels or thin lime slices.

SUMMER KEY LIME PIE

Steps:

• Preheat oven to 250-degrees.
• Combine milk and egg yolks in a blender on low speed.
• Slowly add lime juice, mixing until blended.
• Pour into pie shell and bake 20 minutes.
• Let cool and refrigerate.
• Top with whipped cream& lime slices.

DEEP DISH KEY LIME PIE

Steps:

• Preheat oven to 350 degrees (F). Lightly grease a 9-inch pie pan with nonstick baking spray and set aside until needed. In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and, using a rubber spatula, stir until well combined. Press the mixture into the prepared pan, and press the crumbs firmly down the bottom and then up the sides of the pan.Bake in the preheated oven for 12 minutes. Remove and set aside to cool while you make the filling.
• In a large bowl whisk together the eggs, sour cream, lime zest, sweetened condensed milk, ground ginger, and salt. Slowly whisk in the lime juice, adding a little bit at a time and whisking constantly. Fold in the flour. Pour on top of the partially baked crust. Smooth the top with a spatula, then place in the oven and bake for 30 minutes. It should be set, but still slightly wobbly in the middle. Transfer pie to a cooling rack and cool completely in the pan. Then transfer the pan to the refrigerator and chill for at least 6 hours before serving! Top with whipped cream, if using, then slice and serve!