Best Key Lime Pie W Almond Crust Recipes

KEY LIME PIE

Steps:

• Place 2 tablespoons of water in a small ramekin and sprinkle the 2 teaspoons of gelatin on top. Let gelatin hydrate and expand.
• Heat up the coconut milk in a medium sized pot until it just starts to boil and then take off the heat.
• Whisk the egg yolks with the maple for 1 minute until nicely combined.
• Temper the egg yolks mixture with the hot coconut milk, by very slowly adding the milk to the eggs while whisking vigorously. Continue adding milk little by little while whisking until all the milk is combined.
• Pour mixture back into the pot and heat on medium-low heat while stirring with a whisk for about 6-7 minutes. The mixture will become slightly thicker, but not by much. If you have a probe thermometer you can check if the temperature reaches at least 160F - you can take off the heat.
• Take off the heat and stir in the hydrated gelatin with a whisk until completely dissolved. Stir well and pour in the key lime juice, continue stirring.
• Place on counter for 45 minutes until key lime filling cools down. Transfer to refrigerator and let set for at least 4-6 hours, or overnight.
• Preheat oven to 350F and melt the butter.
• Toast the almond flour by putting in a pan over medium/medium-high heat. The flour needs to turn light golden brown color. Stir occasionally, it may take about 10 minutes, but watch it closely as it can burn.
• Add the cooled-down toasted almond flour to a large bowl, along with the coconut sugar, lime zest, melted and cooled-down butter, vanilla and salt. Stir with a spoon and then use your hands and squeeze the mixture until it forms a dough.
• Place dough in a 9.5 inch tart pan and spread it evenly with your hands on the bottom and up the sides.
• Bake at 350F for about 20-24 minutes until deep golden brown color.
• Once the filling has completely set (it will be stiff and not pourable), take it out of the fridge and use a hand mixer to whip it until it becomes smooth and spreadable.
• Fill the pie crust with the filling and use an off-set spatula to smooth it out.
• Place pie back in fridge for at least a couple of hours or in freezer for an hour to set.
• Zest some key lime on top and serve!

MARSHMALLOW-ALMOND KEY LIME PIE

Steps:

• Preheat oven to 350°. Place flour, brown sugar and 1/2 cup almonds in a food processor; process until almonds are finely chopped. Add melted butter and honey; process until crumbly. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a large bowl, beat 5 ounces cream cheese, milk, lime peel, lime juice and salt until blended. Add egg yolk; beat on low speed just until combined. Pour into crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack. , Meanwhile, place marshmallows and butter in a small heavy saucepan; cook and stir over medium-low heat until melted. Transfer to a large bowl; beat in remaining cream cheese until blended. Beat in cream. Refrigerate, covered, until cold., Beat chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Refrigerate until serving.

KEY LIME PIE WITH ALMOND CRUMB CRUST

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

KEY LIME PIE WITH ALMOND CRUMB CRUST

Steps:

• Preheat the oven to 350°F, with the rack in the middle.
• In a medium bowl, combine well the crumbs, almonds, butter, and sugar. Press the mixture onto the bottom and up the side of a 10-inch pie plate. Bake the shell for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl, beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the cooled shell and chill the pie for 1 hour.
• Preheat the oven to 350°F. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.