CUCUMBER PIE RECIPES RECIPES

Name: Cucumber-Key Lime Pie
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 English cucumber (about 8 ounces), halved crosswise; 1/2 c. plus 2 tablespoons fresh key or regular lime juice (from about 28 key limes or 8 regular limes), divided, plus zest for garnish; 4 large egg yolks; 1 (14-ounce) can sweetened condensed milk; 1 (6-ounce) prepared graham cracker crust; 2 tbsp. sugar; 1/2 c. heavy whipping cream

HOW TO MAKE CUCUMBER-KEY LIME PIE - COUNTRY LIVING

How to Make Cucumber-Key Lime Pie - Country Living image

The addition of cucumber in this Key lime pie recipe makes it ultra refreshing. In fact, it might just become your new favorite version of the classic pie.

Provided by Kate Merker

Categories vegetarian Summer dessert

Total Time 1 hours 40 minutes

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 English cucumber (about 8 ounces), halved crosswise
1/2 c. plus 2 tablespoons fresh key or regular lime juice (from about 28 key limes or 8 regular limes), divided, plus zest for garnish
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) prepared graham cracker crust
2 tbsp. sugar
1/2 c. heavy whipping cream

Steps:

Preheat oven to 350°F. Peel and seed half of the cucumber. Puree along with 1/2 cup lime juice in a blender until smooth. Add egg yolks and milk. Blend until fully combined and thickened, about 1 minute. Transfer filling to crust and bake until just set around edges but still slightly wobbly in the center, 18 to 20 minutes. Let cool, then chill completely. Combine sugar, 1 tablespoon water, and remaining 2 tablespoons lime juice in a small saucepan. Simmer over medium heat until sugar is dissolved, 1 minute; chill. Beat whipping cream at high speed with an electric mixer until stiff peaks form. Gently fold in half of the lime syrup. Cut remaining cucumber into thin strips and toss with remaining syrup. Top pie with whipped cream, cucumber, and lime zest before serving.

CUCUMBER KEY SUMMER LIME PIE RECIPE - FOOD.COM

Cucumber Key Summer Lime Pie Recipe - Food.com image

This is a twist on a simple key-lime pie recipe, I invented it for a family reunion, about one hour ago. One advantage it has over the traditional recipe is that it is naturally greenish, not yellow. The other advantage is that it is very, very tasty. You can dress this up any way you would like, and you may use any crust you wish. I just didn't feel like a store-bought crust today.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup whole wheat flour
1/2 cup sugar
1/4 cup unsalted butter
14 ounces sweetened condensed milk
2 tablespoons lime zest
1 cup cucumber, just the peel
1/2 cup lime juice, key-lime preferred
3 egg yolks

Steps:

Preheat oven to 350 degrees Fahrenheit.
Soften butter in microwave.
Stir butter into flour and sugar to form a paste.
Press this paste into the bottom of a 9-inch pie pan.
Bake for 15 minutes, let cool.
Combine lime zest, juice, and cucumber peel, puree in blender until smooth.
Stir into bowl with sweetened condensed milk, egg yolks, and stir into smooth.
Pour into pie pan.
Bake for 15 minutes, remove and cool for 10 minutes.
Place in fridge until completely cool.

Nutrition Facts : Calories 308.2, FatContent 11.8, SaturatedFatContent 6.9, CholesterolContent 102.9, SodiumContent 67.5, CarbohydrateContent 46.9, FiberContent 1, SugarContent 40, ProteinContent 6.1

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