BA'S BEST KEY LIME PIE RECIPE | BON APPéTIT
The only key lime pie recipe you'll ever need, because it's BA's best.
Provided by Alison Roman
Yield Makes one 9" pie Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Using your hands, crush graham crackers in a large bowl until coarsely ground (you could do this in a food processor if you’d like, just be sure not to process too finely; you want some texture in the larger pieces). Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). Transfer to a 9" pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool.
- Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Whisk in 2 tsp. lime zest, lime juice, and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15–20 minutes. Let cool completely.
- Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt and rum, if using. Dollop onto cooled pie, creating dramatic peaks and valleys with an offset spatula or the back of a spoon. Garnish with lime zest.
- Do Ahead: Crust can be baked 2 days ahead; pie without whipped topping can be made 2 days ahead; pie can be assembled (with topping) 4 hours ahead.
KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 132mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 49g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER
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Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 455 calories per serving
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Cuisine https://schema.org/VegetarianDiet
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- Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
- For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
- Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
- Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
- For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
- Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
- Return to the oven for 15 minutes, then place on a wire rack to cool.
- Once cooled, refrigerate for 6 hours or overnight.
- To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.
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