Best Traditional Key Lime Pie Recipes
TRADITIONAL KEY LIME PIE
I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.
Provided by The Big Cheese
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks.
- Stir in sweetened condensed milk, key lime juice and rind.
- In a small bowl, stiffly beat 1 egg white.
- Fold into pie mixture.
- Turn into baked pie shell.
- Beat the three reserved egg whites with cream of tartar until foamy.
- Gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
- Bake 15 minutes at 350° or until meringue is golden brown.
- Cool in refrigerator at least 6 hours.
Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1
NON-TRADITIONAL KEY LIME PIE
Make and share this Non-traditional Key Lime Pie recipe from Food.com.
Provided by Danny Beason
Categories Pie
Time 4h15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
- Press the mixture into an 8-inch pie pan.
- Bake the crust for 5 minutes.
- Remove the crust from the oven, but leave the oven on.
- Meanwhile, prepare the filling.
- Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
- Gradually beat in the lime juice and zest.
- Pour the mixture into the crust.
- Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
- Remove the pie from the oven.
- Set the pie on a rack to cool to room temperature.
- Refrigerate the pie, uncovered, for at least four hours before serving.
- When ready to serve, make the whipped topping.
- Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
- Place on top of pie and serve!
Nutrition Facts : Calories 2922.2, Fat 196.2, SaturatedFat 119.8, Cholesterol 1121.5, Sodium 628.6, Carbohydrate 261.2, Fiber 0.6, Sugar 242.8, Protein 44.8
TRADITIONAL KEY LIME PIE
I adapted this recipe from Titli Nihan, a very funny British cook on youtube. Always use EAGLE brand sweetened condensed milk. It is slightly offwhite and creamy instead of grey and sticky. For the grated lime peel, you can get small hand graters or "zesters." or simply use a fine cheese grater, but this must be done by hand by holding and rolling the lime around. I suppose you can peel the lime and use a food processor but then you have no garnish. Do not substitute lime for key lime. You can get Nellie and Joe's just about anywhere they sell RealLemon.
Provided by Kathryn Mason @Kathryn_Mason
Categories Pies
Number Of Ingredients 6
Steps:
- Preheat Oven to 350 degrees.
- Melt butter and add to crushed graham crackers in pie plate (I prefer pyrex or corning ware for a soft crust. Metal pans will dry out crust.) Fold/cut crumbs into butter until completely moistened and smooth around plate with the back of a large spoon. Work quickly or the butter will cool and stick to your spoon leaving holes in the crust.
- Beat eggs 1 min.
- Add condensed milk. Beat 3-4 minutes
- Mix in lime juice and zest with whisk or fork. (Zest will get hung up on the blades of a mixer.)
- Bake 10-15 min. until surface springs back when lightly touched with finger. You can get a good idea if it is ready by popped bubbles on the surface and a slightly dried look. If it is glossy and wet it is not done and will stick to your finger when touched.
- Cool 15-20 minutes and then refrigerate for about 2 hours before serving. Can be stored, covered in fridge for about 4 days.
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