KEY LIME CHOCOLATE RECIPES

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KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER



Key Lime Pie | Fruit Recipe | Jamie Oliver image

Total Time 45 minutes

Yield 10

Number Of Ingredients 7

4 large free-range egg yolks
400 ml condensed milk
5 limes
200 ml double cream
135 g unsalted butter
12 digestive biscuits
45 g caster sugar

Steps:

    1. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
    2. For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
    3. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
    4. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
    5. For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
    6. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
    7. Return to the oven for 15 minutes, then place on a wire rack to cool.
    8. Once cooled, refrigerate for 6 hours or overnight.
    9. 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.

Nutrition Facts : Calories 455 calories, FatContent 30.5 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 6.3 g protein, CarbohydrateContent 38.9 g carbohydrate, SugarContent 29.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

EASY NO-BAKE KEY LIME PIE RECIPE - HOW TO MAKE KEY LIM…



Easy No-Bake Key Lime Pie Recipe - How to Make Key Lim… image

You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.

Provided by THEPIONEERWOMAN.COM

Categories     dessert

Total Time 12 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 9

12

graham crackers

1/3 c.

brown sugar

6 tbsp.

melted butter

3/4 c.

heavy cream

1

14-oz can sweetened condensed milk

12 oz.

cream cheese

2 tsp.

freshly grated lime zest (from 1 lime)

1/2 c.

key lime juice

Whipped cream and lime zest, for serving 

Steps:

  • For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside. In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.  Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours. Serve topped with additional whipped cream and lime zest. 

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