Torreys Key Lime Iest Pie Recipes

TERRY'S FAMOUS HOMEMADE KEY LIME PIE

Steps:

• Mix the condensed milk with the non-dairy topping on medium speed until blended. Add the key lime pie juice. Blend well. Pour into the graham cracker pie crust. Refrigerate 3 hours before serving. Top with whipped cream. Enjoy!

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.

TORREY'S KEY LIME-IEST PIE

Steps:

• Make the crust first. Pulverize the gingersnaps (I put them in a food processor but you can place them in a ziplock bag and use a rolling pin). Combine crust ingredients in bowl, and press into pie plate. Bake at 350 degrees for 5 min. Cool crust before filling.
• A note about Key Lime juice: AlWAYS use KEY limes...they're the little tiny ones. Don't use regular limes--it won't taste right. If you can get them, use FRESH limes to make your juice. If fresh key limes are NOT available...I use bottled Key lime juice. Nellie & Joe's or Mrs. Biddle's key lime juices are GREAT.
• In bowl, add cream cheese and condensed milk. Beat with a mixer until light and fluffy-ish. Add juice and zest and beat until smoooooth. (reserve some zest for garnishing).
• Pour filling into cooled Gingersnappy crust. Chill. Garnish with whipped cream, lime slice and sprinkling of lime zest...or do what I do and mix the zest in the whipped cream for a tangy twist!