Key Lime Pie Recipes

Key Lime Pie The Pioneer Woman. Strict Key Lime Adherents: Please look away. I haven’t got time for the pain. Everyone else: Let’s make Key Lime Pie! Using regular limes! Because that’s all I have available in my small town! And I don’t live in Florida!

So I can’t grow my own! Key limes! I’m still calling it Key Lime Pie, though—no one can stop me. Not even you Strict Key Lime Adherents. But I love ya anyway.

Before I proceed, I would like to state that I am currently obsessed with refrigerator pies: pies that require refrigeration (to facilitate setting) before serving. These pies often have a graham cracker or other cookie crust, which I think is at the basis of my current obsession. They’re just making my skirt fly up right now. Can’t explain why. I chose Key Lime Pie for today’s pie recipe (I have a second one coming tomorrow) because I love the movie “Heartburn”. At the end of the movie, just after Meryl Streep’s character, a food writer named Rachel, discovers that Jack Nicholson’s character, a political columnist named Mark, has just spent their savings on a down payment for a new necklace for his mistress, a tall, leggy European named Thelma with whom he’d had an affair months earlier, Rachel bakes a Key Lime Pie with the sole intention of smashing it into Mark’s face at a dinner party later that night.

And she does it. And frumpy, disheveled housewives everywhere CHEERED! And then we got really dang depressed. But that’s what pie is for: movie- induced depression. By the way, are you aware the story of “Heartburn” is loosely based on the marriage between Norah Ephron and Carl Bernstein? Anyway, that’s why I decided to make Key Lime Pie. We’ve got to begin by making a good graham cracker crust. Put 1. 8 graham crackers (that means the full rectangle) into a food processor. Pulse until totally crumbled.

• Key Lime Pie Serves 12 Ingredients. I chose Key Lime Pie for today’s pie recipe. My local grocery stores all stock key lime juice in bottles.
• Discover these refreshing and easy to prepare key lime pie recipes from FoodNetwork.com.

You could also put the crackers into large Ziploc bags, hand them to your sons, and say “Have at ’em, boys.” It’ll just take a minute or two. Pour the crumbs into a bowl. Then throw in a little sugar. Or a lot, if that floats your boat. It usually floats mine nicely. Some butter. Regular, please. This concoction needs the salt. Melt it in the microwave. Then just drizzle the butter over the crumbs. Stir the mixture with a fork. It should be moist, but still very crumbly. Pour the crumbs into a pie pan. Using your fingers, press the crumbs gently so that they form a crust on the bottom and sides of the pan.

Again, don’t expect the crumbs to stick together like glue; the crust should easily crumble if you mess with it too much. Now just bake the crust in a 3.

The sweet graham-cracker crust makes this semitart pie a winner.

This will toast it up a little bit and cause the crust to set. Grab some limes. If you have Key Limes, yahoo! If you don’t, grab some of these regular peasants. Now zest a couple of them.

Looking for recipes for key lime pie? Taste of Home has the best key lime pie recipes from real cooks, featuring reviews, ratings, how-to videos and tips. For more than 100 years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled.

You’ll need a heaping tablespoon of zest. And if you don’t have a microplane zester, please obtain one at your earliest convenience. And when you do: run the zester over the lime—not the other way around. Now halve and squeeze the puppies until you have 1/2 cup of juice. Now dig around your fridge until you find two eggs. Heave a sigh of relief. Then scribble “eggs” on your grocery list. Separate the eggs.

You just need the yolks for this one. Now, throw the lime juice and the lime zest into the bowl of your electric mixer. Then add the egg yolks and beat immediately on high for one minute. Turn off the mixer, then pour in 1 can of sweetened, condensed milk. It’s good stuff. I promise you that. Mix it on high until thick and smooth. If the mixture looks like it needs more zest, add it right in! When it’s all mixed, just pour it into the crust. Oh, honey.  I love you so much. Now bake it in the oven for about fifteen minutes, or until no longer jiggly. Then remove it from the oven, allow it to cool for a little while, then stick it into the fridge to chill for at least an hour.

A couple of hours is better. You just want it to be nice and chilled and firm and perfect. Like this. Oh, how I love Key Lime Pie Sorta. Now, here’s my stance on Key Lime Pie Sorta: it needs sweetened whipped cream. It could be that I’m overly sensitive to tart flavors and I need the whipped cream to balance it out. Or it could be that I just look for justification for putting more cream into my diet. Either way, whipped cream makes it better.

And here’s how you make it: Pour about a cup of cold, heavy cream into the (clean) bowl of the mixer. Then add in a healthy tablespoon or two of sugar. You can also add a little vanilla, but we don’t really need it here. Then just beat it on high speed… Until it’s very stiff. Perfect! Now comes the fun part.  Mmmm.

You can see that the crust is rather thick in relation to the filling. This is by design; as much as I love the creamy filling, I do find it pretty rich. With the ample crust and whipped cream on top, it turns out to be a really balanced piece of pie…and that lime flavor still really bursts through. A little extra zest on top totally seals the deal. Oh, man. I’m so ready for the next five (okay, three) minutes to happen. It’s…it’s…it’s happening. It happened. And now it can happen to you! Key Lime Pie. June 2. Prep Time: 1. 5 Minutes.

Difficulty: Easy. Cook Time: 1 Hours. Servings: 1. 2 Servings Crust. Graham Crackers (the 4- section Large Pieces)1/3 cup Sugar. Butter, Melted _____ Filling. Tablespoon (heaping) Lime Zest. Lime Juice. 2 whole Egg Yolks.

Oz) Sweetened Condensed Milk. Preheat oven to 3. For the crust: Crush crackers in a food processor or Ziploc bag.

Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 1. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest.

Key Lime Pie recipe Epicurious. I actually added 3tbsp more lime juice but I like the extra tartness, also thin sliced and boiled a lime in simple syrup to make candied limes for garnish, delicious and would definitely make again! Made this, it was great, tart/sweet ratio was good as is, consistency good. But definitely double the filing amount. It was like 1/8" crust and 1/4" filing.

I made this twice with regular limes. The first time I used some lime zest and it was great, but really needed the whipped cream to mellow it. The second time I skipped the zest and it was perfect with or without the whipped cream. It is creamy and refreshing - perfect summer dessert! This was a hit with my family this easter! I received many compliments, such as "divine" and a few requests for the recipe. Creamy, tart, and easy to make.

This will surely become a family classic. I love this recipe. It has been a go to for a few years since I discovered it. Yes, the key lime pie has a tartness to it, but also the perfect amount of the sweet ness to balance it out. I think adding the whipped cream adds just enough sweetness to balance out the tart. The people complaining that this isn't sweet enough are insane! If you want a sickeningly sweet dessert, just go eat a bowl of sugar.

I just made this and followed the recipe more or less to the tee. The texture, consistency and "look" so to speak, all turned out great. My only little complaint is the level of tartness - it's very tart. I used regular limes instead of key limes since I couldn't find any and used half a cup (omitting the additional 2 tblsp) of their juice but I found it to be overly tart in spite of this.

Maybe that's how it's supposed to taste and maybe it gets a bit subdued the longer it sits in your fridge. In any case, if anyone has suggestions to decrease/avoid the excess tart, please do tell. Awful. I followed this recipe to a tee and it never set. It spent over 8 hours in the fridge and ran everywhere when cut into. Awful. So.. I did everything from scratch. Condensed milk from scratch. Squeezed the Key Limes.

I think the pie needs a longer cook time. It didn't set quite enough, even in the fridge. I have made this pie at least 6 times. It is beyond the best I have ever enjoyed! Easy to make and the filling is the perfect combination of key lime and sweet! I do double the recipe for the filling, I also use the zest of one lime to sprinkle on the top of the sweetened whip cream!

Yummy!!! I used this Key Lime Pie recipe, followed it exactly, however, I used key limes but they were kind of bitter. So, the time I'll get regular limes. Other than that the pie was set perfect and easy to cut. I'm sorry but I just can't trust a key lime pie recipe that doesn't call for the zest of the key lime to be used within the recipe. Nellie & Joe's is by far the original and best juice. They are in the middle if the island on Key West. Great taste. Only alteration I did was double the filling.

Perfect. Will certainly do many more times. I love the key lime recipe, however I always double the filling! The cook time stays the same. Recently I made the pie with home made whip cream we ate half,forgot about it and a week later it was still delicious even with the whip cream being on there for a week😎I would definitely make this pie again! Took it into work for a coworker's birthday and everyone loved it! I did make some modifications out of fear that the filling may be too runny or that the crust may not be sweet enough.

Instead, I used 1/3 cup of sugar in my crust vs. T (1/3 c recommended in several key lime pie recipes - crust). I also modified the filling by adding a packet of Knox unflavored gelatin while mixing, which formed the pie up beautifully. As an afterthought, I will probably double the filling recipe (although I don't know how this will affect baking time). I was a little disappointed by the volume of filling.

Topped the entire pie with sweetened whipped heavy cream, and the result was bliss! Loved this recipe!!

I've been making key lime pie a certain way for years but decided to try out a new recipe recently. I like my pie nice and tart and this was perfect! This will be my go to key lime pie from now on. Easy as can be and so TASTY! I added key lime zest for an extra boost of flavor and contrast in the pie.

One thing - my crust did stick quite a bit to the bottom of my glass pie dish. Maybe I should have buttered it? I figured it wasn't necessary since there was so much butter mixed into the graham crackers.

Either way - simply delicious and I'll be using this as my key lime recipe! This was really good. The filling was perfect.

Tart and limey. I wasn't 1. I think I measured correctly. If anyone has any suggestions, let me know. Fresh Fruit Pizza here. I did exactly as instructed for filling but it came out too thin and when poured it mixed with the crumbs. I love key lime pie. I had the real deal in Key West and thought that was good, but I think I've found something even better.

This pie is really, really good. It is time consuming, but well worth all the effort. I used all fresh Key Limes and followed the recipe to a T. Made it today for Easter and my husband loved it.

This recipe produced one of the best, if not the best, key lime pies I have ever had. It was easy and delicious. I will definitley make this again. Very good, made as directed. Used 1. 3 fresh Mexican Limes. Would check crust as it cooks - cooked it less than suggested time.

Is great with whipped cream; could be a bit tart for some without whipped cream. I love all citrus, so it is great with or without whipped cream. Will definitely make again. Classic and simple recipe. I don't change the filling at mall- -I try to use fresh key limes and make sure to strain out the pulp (helps with texture and bitterness). For the crust I prefer to use Nilla wafers and macadamia nuts (about a 1/2 cup whole nuts that I throw into the food processor together with the cookies).

I also make sure to add a dash of sea salt to the crust to offset the sweet and sour of the pie. To those of you finding issues with flavor and bitterness in this recipe; make a slurry out of confectioners sugar and lime juice to maintain the consistency of your filling, but you will change your flavor. I went with about a 4: 3 ratio.

It came out much better. The basic recipe was just not okay to me on the way it tasted. Great recipe - I looked at others' comments and made one change to the original, which was adding about 3/4c of toasted coconut to the graham cracker crust.

It was amazing! As others have said, it is a beautiful tart pie. This is my go- to key lime recipe now.