Best Custard Key Lime Pie Recipes

5 INGREDIENT KEY LIME CUSTARD

Steps:

• Add the 1 1/2 cups of milk to a medium size sauce pan.
• Then add the sugar to the pot and mix.
• In a large measuring cup add the remaining 1/2 cup of milk, the corn starch. Mix really well until the corn starch is dissolved and there are no lumps. Then add in the eggs and the Young Living Lime Vitality EO. Mix again until combined.
• Turn stove on to medium heat and start stirring in your corn starch slurry.
• Continue to mix until mixture comes to a boil.
• Then pour into your mason jars or glass bowls. We garnished our custard with whipped topping and crushed graham cracker crumbs for a truly Key Lime pie feel. Serve warm or keep in the fridge for covered for up to a week.

LIME CUSTARD TART

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
• Preheat oven to 350°F.
• Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
• Make custard:
• Reduce oven temperature to 300°F.
• Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
• Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.

EASY KEY LIME PIE I

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.

CUSTARD KEY LIME PIE

Steps:

• Crust: Mix dry ingredients then add melted butter.
• Mix again.
• Press into 9inch pie pan.
• Bake 10 minutes at 325.
• Let cool.
• Filling: Beat egg yolks well.
• Add sweetened condensed milk and beat again.
• Very slowly, a little bit at a time add the key lime juice.
• Mix very well with your mixer.
• Rinse off the beaters to start to prepare the egg whites.
• Beat the egg whites until stiff glossy peaks form.
• Fold egg whites into the yolk mixture.
• Texture should be even.
• Pour into pie crust pan.
• Bake 20 min at 325.
• Cool, then refrigerate at least 2 hours before serving.
• Top with whipped cream!

COCONUT LIME CUSTARD PIE

Steps:

• Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
• Put all ingredients except the pie shell in a blender. Blend until mixed, and pour into the pie shell.
• Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 30 minutes and refrigerate until cold before cutting.
• Garnish with sweetened whipped cream, lime peel curls or fruit of your choice.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.