REAL KEY LIME PIE FROM KEY WEST | JUST A PINCH RECIPES
Want to take a trip to the beach from your kitchen? This key lime pie will take your taste buds on vacation. The lime filling is smooth and creamy with the perfect amount of tart flavor. Buttery and sweet, the graham cracker crust is the perfect vessel for the key lime filling. The dollop of whipped cream on top cuts the bite of the tart pie. Enjoy a mini-vacation with each bite.
Provided by R C @rosycalvin
Prep Time 45 minutes
Cook Time 25 minutes
Number Of Ingredients 13
- CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
- PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
- Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
- Pour the mixture into the pie shell.
- Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
- WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
- SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!
FLUFFY KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 5
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.
Nutrition Facts : Calories 194 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 33g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch
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Total Time 55 minutes
Category Afternoon tea, Dessert, Dinner
Calories 695 calories per serving
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
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Total Time 45 minutes
Calories 455 calories per serving
- 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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