LIME PIES RECIPES

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

Steps:

• 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!