Best 3 Fresh And Tangy Key Lime Pie Recipes
Indulge your taste buds in the delightful symphony of flavors that is fresh and tangy key lime pie. This iconic dessert, originating from the sun-kissed shores of the Florida Keys, captivates the senses with its vibrant green hue, velvety smooth texture, and an irresistible burst of tangy citrus. As you embark on a culinary journey to create this delectable treat, let us guide you through the secrets of selecting the perfect key limes, mastering the art of creating a graham cracker crust, and achieving the perfect balance of sweetness and acidity in the creamy key lime filling. Prepare to tantalize your palate with a classic dessert that embodies the essence of sunshine and summertime bliss.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH AND TANGY KEY LIME PIE
This is an adaptation of the very popular Key Lime Pie VII recipe on allrecipes. It changes the proportions of condensed milk and sour cream and makes a fresher, tangier tasting pie.
Provided by EvenleyChef
Categories Pie
Time 18m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into pie crust.
- Bake in preheated oven for 8 minutes, taking care not to brown! Chill pie for at least two hours before serving.
- I have found it easiest making it to these quantities, as it uses one can of condensed milk. It makes one very well filled pie crust and leaves a little mix to spare. I can, however, easily make three pies with the double quantity.
- Key Limes are difficult to find outside of Florida. In the US you may be able to find Nellie & Joe's Key West Lime Juice, which is an excellent bottled Key Lime juice. Alternatively you can use the juice of regular (persian/mexican) limes. Preferably freshly squeezed or else a good bottled product. If you squeeze limes, place them in the microwave at full power until very warm (approx 60 to 90 seconds) and let them cool to luke warm. That way the juice will come out very easily.
Nutrition Facts : Calories 402.1, Fat 17.3, SaturatedFat 7.5, Cholesterol 32.9, Sodium 269.6, Carbohydrate 57.6, Fiber 0.8, Sugar 47.4, Protein 6.9
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
MIMI'S FRESH KEY LIME PIE
This is my mom's recipe for Key Lime Pie - she hand wrote "excellent" on it. Mimi used to make this for my DH, as it is his favorite pie. Originally from the Citrus Club, this recipe calls for fresh key limes.
Provided by kitty.rock
Categories Pie
Time 1h15m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix condensed milk with egg yolks, key lime juice and key lime zest.
- Pour into graham cracker pie crust.
- Bake for 5 minutes in a 300 degree (F) oven.
- Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
- Cover pie filling with whipped cream.
- To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.
Nutrition Facts : Calories 722.2, Fat 40.7, SaturatedFat 21.8, Cholesterol 200.4, Sodium 331.7, Carbohydrate 80.8, Fiber 0.6, Sugar 69.4, Protein 12.1
Tips:
- For the perfect graham cracker crust, use a food processor to finely crush the graham crackers. This will help the crust to be more compact and hold together better.
- Make sure the butter is cold when you add it to the graham cracker crumbs. This will help the crust to be more flaky.
- Press the crust firmly into the pie plate. This will help to prevent the crust from cracking.
- Bake the crust for 10-12 minutes, or until it is golden brown. This will help to set the crust and make it more stable.
- Let the crust cool completely before filling it. This will help to prevent the filling from curdling.
- Use fresh key lime juice for the best flavor. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
- Make sure the condensed milk is cold when you add it to the key lime juice. This will help to prevent the filling from curdling.
- Beat the egg yolks until they are thick and lemon-colored. This will help to incorporate air into the filling and make it lighter.
- Fold the whipped cream into the filling gently. This will help to prevent the filling from deflating.
- Chill the pie for at least 4 hours before serving. This will help the flavors to meld and the pie to set.
- Serve the pie with a dollop of whipped cream or a sprinkle of powdered sugar.
Conclusion:
This key lime pie is the perfect dessert for any occasion. It is light, tangy, and refreshing, with a delicious graham cracker crust. The filling is made with fresh key lime juice, condensed milk, and egg yolks, and it is folded with whipped cream for a light and fluffy texture. The pie is then chilled for at least 4 hours before serving, allowing the flavors to meld and the pie to set. Serve the pie with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special treat.
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