BEST KEY LIME JUICE FOR PIE RECIPES

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BEST CLASSIC KEY LIME PIE RECIPE - THE PIONEER WOMAN



Best Classic Key Lime Pie Recipe - The Pioneer Woman image

Key lime pie is one of the greatest desserts out there because it's sweet, tangy, creamy, and just downright delicious. This recipe can't be beat!

Provided by Ree Drummond

Categories     Fourth of July    Summer    dessert

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 9

12

whole graham crackers

2 tbsp.

granulated sugar

1

stick salted butter, melted

2

large egg yolks

1

14-ounce can sweetened condensed milk

1/2 c.

bottled Key lime juice 

1 tbsp.

grated lime zest (from about 2 limes), plus more for garnish

1 c.

heavy cream

2 tbsp.

powdered sugar

Steps:

  • Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes. For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour. Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.

BEST CLASSIC KEY LIME PIE RECIPE - THE PIONEER WOMAN



Best Classic Key Lime Pie Recipe - The Pioneer Woman image

Key lime pie is one of the greatest desserts out there because it's sweet, tangy, creamy, and just downright delicious. This recipe can't be beat!

Provided by Ree Drummond

Categories     Fourth of July    Summer    dessert

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 9

12

whole graham crackers

2 tbsp.

granulated sugar

1

stick salted butter, melted

2

large egg yolks

1

14-ounce can sweetened condensed milk

1/2 c.

bottled Key lime juice 

1 tbsp.

grated lime zest (from about 2 limes), plus more for garnish

1 c.

heavy cream

2 tbsp.

powdered sugar

Steps:

  • Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes. For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour. Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.

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A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice – you can use standard limes with equally delicious results.
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