Key Lime Pie

Does anyone have a really good Key Lime Pie recipe? (I would like to make my own crust too) We had the best Key Lime Pie on our honeymoon and its become my new obsession!  Also, do you squeeze your own limes or do you buy the juice in a bottle? Just curious which would work better!


TIA!!!

Posted on May 19, 2011 at 3:22 am
pisci1kn
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04/02/2011
pisci1kn

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(10) Comments

aklovesmc
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11/19/2011
aklovesmc

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No recipies here, but typically I would just buy the juice in a bottle, but my friend does have a key lime tree in her backyard and makes them from scratch the real way!  yum!


Oh- and a "real" key lime pie should be yellow and not green, so don't think it is strange if it does not come out green bc that is typically just food coloring :)

Posted on May 19, 2011 at 4:32 am
pisci1kn
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pisci1kn

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Thanks! We have a citrus juicer so I was considering using that instead of buying the juice... Yeah I knew it should be more yellow - I like that color better anyway :P


I found a recipe on allrecipes.com but I wanted people I trusts opinion :P

Posted on May 19, 2011 at 7:07 am
swissgirl
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08/07/2010
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I absolutely love Key Lime Pie and I actually collected a few different recipes (just by googling), but I haven't tried them so far...

Posted on May 19, 2011 at 10:59 pm
tglover
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03/15/2013
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Awesome Key Lime Pie


3/4-1 cup lime juice (more juice if you like more tart--and NOT in the bottle!!!)
5 egg yolks
1 can sweetened condensed milk
1 teaspoon lime zest

1 graham crust
1 tablespoon cinnamon spread evenly on crust (this is what makes it AWESOME)


mix all ingredients in a bowl, pour into crust.  bake at 300 for 10 minutes.


i use whipped cream (yeah, the real stuff, not cool whip) instead of the egg merainge (sp) but you can do either.


this is BY FAR, the BEST key lime pie i have ever had.  hope you enjoy!

Posted on May 23, 2011 at 5:51 am
khill
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11/09/2008
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I will have to try the recipe this week.
Posted on May 23, 2011 at 3:24 pm
kalenalena
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09/24/2011
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That recipe sounds tasty! I wonder how this would work for little individual pies.

Posted on May 23, 2011 at 3:41 pm
tglover
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kalenalena--it works the same, but obviously cut down on the cinnamon per little pie ;)


and, dork that i am, i forgot to say that you'll need to refrigerate overnight before cutting into the pie so it sets up... :P

Posted on May 23, 2011 at 3:44 pm
LauraSweet
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06/12/2010
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I made Key Lime Pie one time, trying to impress the guy I was dating.  The recipe said to add "a few drops" of green food coloring, if desired.  I added a few drops.....and had a shamrock green key lime pie.  I was soooooo embarrassed.  But it was still delicious....and we had a good laugh over it.

Posted on May 24, 2011 at 7:18 am
pisci1kn
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I used the recipe I found on allrecipes.com, it turned out pretty good. My husband decided we needed to create the sauce they put around the keylime pie we had on our honeymoon and it was way to sour... Thanks Babe! :P Here what I did:


Graham Cracker Crust Ingredients




  • 1 1/2 cups crushed graham crackers

  • 1/4 cup sugar

  • 1/3 cup butter, melted



Directions



  1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.

  2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.


Key Lime Pie Ingredients




  • 3 eggs

  • 1/2 cup key lime juice

  • 1 (14 ounce) can sweetened condensed milk

  • 1 pinch salt

  • 1 pinch cream of tartar

  • 1 cup heavy whipping cream

  • 1 lime, sliced



Directions



  1. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.

  2. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.

  3. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.



* I doubled the filling because I was using a 10" pie pan and some reviews said it wasn't enough filling using just the above. I also didn't freeze it, but put it in the fridge overnight. I put the whipped cream on the top the next day by using heavy cream and fluffing it up and adding some suger to sweeten it.


 


Posted on May 24, 2011 at 8:26 am
CaiteeCarb
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I live in Miami and at Publix they sell Nellie and Joe's key lime juice. I have made several key lime pies, but theres is my absolute favorite, because it is just the right about of tartness.


Nellie & Joe's Key Lime Pie



  • 9" graham cracker pie crust

  • 14 oz. can of sweetened condensed milk

  • 3 egg yolks (whites not used)

  • ½ cup Nellie & Joe's Key West Lime Juice


Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.



Or you can try:


Key Lime Meringue Pie



  • 1¼ cups sugar, divided

  • 3 tablespoons cornstarch

  • 11/3 cups water

  • 3 eggs, separated

  • ¼ cup Nellie & Joe's Key West Lime Juice

  • 1 tablespoon margarine or butter

  • 6 ounce pie crust

  • 25 vanilla wafers

  • ¼ teaspoon cream of tartar


Mix 1 cup of sugar and cornstarch in medium saucepan. Gradually add water and egg yolks, stirring until well blended. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Nellie & Joe's Key West Lime Juice and margarine. Place wax paper on surface of hot filling; refrigerate until chilled. Place 13 wafers on bottom of pie crust; cover with filling. Insert remaining wafers around edge. Beat egg whites in small bowl with electric mixer at high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining ¼ cup sugar; beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal. Bake at 350° for 10-15 minutes or until lightly browned. Cool on rack. Refrigerate 6 hours or overnight.


 

Posted on June 20, 2011 at 7:48 am

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