Texaslimepie Recipes

LIME PIE

Steps:

• Pre-heat oven to 350 degrees.
• In a large bowl add, break yolks. In a seperate bowl mix in milk and lime juice, taste to see if the mixture is tart enough. Add more lime juice, if desired combine juice mixture with the egg yolks and mix well. Add zest and mix very well. Fold into graham cracker crust. Bake in pre-heated 350 degree oven 15 to 25 minutes, or until the middle has set nicely.
• TIP:
• COOKING WITH LIME-SEVICHE
• The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.

LIME PIE

Steps:

• Prepare Baked Pastry Shell; set shell aside.
• For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
• Stir in lime peel.
• Gradually stir in lime juice (mixture will thicken).
• Pour into the baked pastry shell.
• Bake in a 350 degrees oven for 30 minutes.
• Remove from oven; cool completely.
• To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
• Makes 10 servings.

TEXAS PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour pie filling into 9x13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all.
• Bake 40 minutes, until top is golden brown.

TEXAS LIME PIE

Steps:

• In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
• Press onto the bottom and up the sides of two greased 9" pie plates.
• In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
• Pour into prepared crusts.
• Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
• Cool on wire racks for 1 hour.
• Chill for 6 hours.
• Garnish with whipped topping, lime, and mint if desired.