This is an authentic Key Lime Pie with native Key limes.
Note the creamy yellow inside.
Key Lime Pie is world famous for a just right tart taste.
To make the pie:Brush egg whites onto uncooked pie shell using a
Combine condensed milk and Key lime juice, mix lightly.
Add egg yolks and cream cheese.
Blend until smooth and pour into prepared pie crust.
Mix egg whites until stiff, slowly add sugar and cream of tartar.
Bake at 375\u00b0 for 5 to 10 minutes or until peaks are brown.
Mix all the ingredients together well, then serve and enjoy.
Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
n medium bowl, gently whisk eggs.
Slowly whisk in sweetened
ides of a 9\" glass pie plate.
Bake for 8
owl and slowly add the key lime juice.
Mix until creamy
180 degrees Celsius.
Traditional Key lime pie has always had a crumb
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.
Prebake the pie shell for 10 minutes.
Pie Crust: Mix all ingredients together
r fine grater, zest the lime and reserve one teaspoon. Cut
il, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake
Beat egg yolks.
Stir in sweetened condensed milk, key lime juice and rind.
In a small bowl, stiffly beat 1 egg white.
Fold into pie mixture.
Turn into baked pie shell.
Beat the three reserved egg whites with cream of tartar until foamy.
Gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
Bake 15 minutes at 350\u00b0 or until meringue is golden brown.
Cool in refrigerator at least 6 hours.
0-inch pie dish.
Beat the sweetened condensed milk, Key lime juice
ream, lime juice, and lime zest. Mix well and pour into pie crust
et the mixture boil or eggs will scramble. Remove from heat
Beat condensed milk and cream cheese with mixer.
Add Key lime juice a little at a time until well mixed.
Pour into graham cracker crust.
Chill in refrigerator for 2 hours.