KEY WEST LIME JUICE RECIPES
EASY KEY LIME PIE I RECIPE | ALLRECIPES
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
Provided by DINNER2
Categories Key Lime Pie
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutrition Facts : Calories 323.9 calories, CarbohydrateContent 45.5 g, CholesterolContent 144.7 mg, FatContent 13.6 g, FiberContent 0.5 g, ProteinContent 6.7 g, SaturatedFatContent 5 g, SodiumContent 217.4 mg, SugarContent 37 g
KEY LIME CAKE (A DOCTORED CAKE MIX RECIPE) | MY CAKE SC…
We love this moist, refreshing Key Lime Layer Cake and it is so easy to make using a cake mix!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees. Grease and flour three 8 inch round cake pans. In the bowl of your mixer and the cake mix, flour, sugar, baking powder, salt and zest of 2 limes.
- Whisk for 30 seconds to combine. Add the melted butter, egg whites, lime juice, milk and oil.
- Mix 1 minute at medium speed, scrape the bottom and sides of the bowl then mix 1 minute more.
- Divide the batter between three prepared 8 inch round pans. Bake for approximately 22 to 25 minutes. Let cool 5 to 10 minutes then turn out of pans.
- In a saucepan, add the sugar, cornstarch and water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove from the heat.
- Spoon about 1/2 cup of the hot mixture into a small bowl containing the egg yolks and stir quickly until combined.
- Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 2 minute. Th mixture will thicken slightly.
- Remove from the heat and stir in the butter, lime juice and lime zest. Cool before using.
- Freeze the mixing bowl and whisk attachment or beaters 15 minutes or move before whipping the cream ( 30 minutes if chilling in the refrigerator.
- Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peak stage — when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
- In another bowl, combine the cream cheese and powdered sugar. Mix until smooth. Fold this into the whipped cream Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the piping bag for a short while.
- A cake frosted with this must be refrigerated. Before serving your cake, remove from the refrigerator an hour or two before serving to warm up a bit.
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