Valerie Aikman Smiths Key Lime Pie Recipes

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VALERIE AIKMAN-SMITH'S KEY LIME PIE



Valerie Aikman-Smith's Key Lime Pie image

Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted from Citrus: Sweet and Savory Sun-Kissed Recipes Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

12 graham crackers
2 tablespoons light-brown sugar
1/2 cup unsalted butter, melted
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh Key lime juice, plus grated lime zest for garnish
1/2 cup heavy cream
1/2 cup unsweetened dried coconut flakes, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs. Add melted butter and pulse until well combined.
  • Pour crumb mixture into a 9-inch pie pan and press it evenly over bottom and sides of pan. Bake until golden, 10 minutes. Transfer to a wire rack; let cool.
  • Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Pour in lime juice and whisk until well combined and smooth. Pour into cooled piecrust.
  • Bake pie until filling is set, about 15 minutes. Transfer to a wire rack and let cool completely. Cover and refrigerate at least 6 hours and up to 24 hours.
  • Just before serving, pour cream into a bowl. Using a handheld mixer, beat cream until stiff peaks form.
  • Pile cream on top of cold pie, sprinkle with coconut flakes, and garnish with lime zest. Cut into wedges to serve.

EASY KEY LIME PIE I



Easy Key Lime Pie I image

This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.

Provided by DINNER2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 35m

Yield 8

Number Of Ingredients 4

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  • Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Yield 1 pie

Number Of Ingredients 9

1 to 11/2 cups Graham cracker crumbs
1/2 cups sugar
6 tablespoons melted butter
4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cut up)
1 teaspoon gelatin (softened)
1 key lime, zested

Steps:

  • For the crust, combine crumbs and sugar; mix in melted butter. Press into a pie pan. Refrigerate until chilled. For the filling, mix eggs, sugar and juice. Add butter. Cook over boiling water until thick, stirring frequently. Add softened gelatin and zest. Cool slightly, pour into shell.

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