Key West Key Lime Pie


Stressed,just turn the word around and have DESSERTS

Nellie and Joes 

I remember the first time I had Key Lime pie.I ate the entire pie in one day,it was so good.

I bought it at Publix,and I must say they make an exceptionally good one similar to the Cherry Cheesecake recipe I posted.

On the Key Lime I garnish with sliced almonds and forgo the meringue.

Occasionally I may use The Real Redi whip topping,not cool whip.

Mango Cheesecake Pie is very delicious too.

The ones on the stick dipped in chocolate are mouth-watering oh so good.

If your pie slice is green in color you do not have the real thing.

Best Key Lime Pie Recipes: from DinnerMom

  • The dessert dates back to the 1850’s.
  • Sweetened condensed milk was used in the original recipe because fresh milk was not readily available on the island of Key West.
  • Early versions relied upon the acid of the limes to “cook” the egg yolks and thicken the filling. (It is strongly recommended that today’s recipes with egg be cooked to avoid consuming Salmonella bacteria.)
  • Key lime pie is a light yellow not green. A bright green color is the result of food coloring; the use of food coloring is frowned upon by enthusiasts.
  • Use key limes for an authentic and tart taste. Persian limes produce a different flavor as does bottled lime juice.
  • The pie is typically topped with meringue or whipped topping.
  • Variations abound including key lime cheese cake, key lime mousse and chocolate cheese cake.
No-bake version of World’s Best Key Lime Pie Recipe decorated dotted with whipped cream.
It takes just 4 ingredients to make no-bake key lime pie.

No-Bake Key Lime Pie

Make this egg-less version and keep it in your freezer so you can enjoy this island favorite at a moment’s notice.

Ingredients:

  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 1/2 cup key lime juice
  • 8 ounce tub of whipped topping (full fat, low-fat or fat-free), defrosted

Directions:

  1. Add sweetened condensed milk, key lime juice and whipped topping to a large bowl and mix well with a spoon.
  2. Pour mixture into pie crust.
  3. Garnish with whipped cream, sliced lime, chocolate shavings or sliced almonds.
  4. If using a purchased pie crust, remove paper, invert and use as a lid. (See picture insert below.) Otherwise, cover with plastic wrap.
  5. Refrigerate for at least 4 hours.
  6. Pie may be wrapped and frozen for up to 2 months.
  7. To serve, defrost in refrigerator overnight.
Invert the protective lid of a purchased pie crust to cover the pie during storage.

Authentic Key Lime Pie

This recipe rivals any you will find at the Keys:

Ingredients:

  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice
  • 3 to 4 teaspoons grated lime zest

Directions:

  1. Preheat oven to 325 degrees.
  2. Beat egg yolks in a bowl.
  3. Add sweetened condensed milk, key lime juice and lime zest to bowl with egg yolks and mix well with a spoon.
  4. Pour mixture into graham cracker pie crust. (If using a pie crust purchased from the store, save the lid to cover the pie later.)
  5. Bake for approximately 15 to 17 minutes or until the center is set, but still jiggles slightly.
  6. Cool completely and then refrigerate.
  7. Top with whipped cream, meringue, sliced lime, chocolate shavings or sliced almonds before serving.
Individual Key Lime Pies

Serving Suggestions and Tips

Here is some feedback we received on the World’s Best Key Lime Pie Recipes:

  • For a perfectly sized dessert, make individual servings of the no-bake pie in mini sized crusts (available at the grocery store) or by preparing the graham cracker crust recipe and pressing it into individual containers. Freeze.
  • Use low-fat or fat-free Cool Whip and low-fat pie crust for a healthy version of key lime pie.

Quick and Easy Graham Cracker Pie Crust Recipe

 This is a go-to recipe whenever you need a graham cracker pie crust.

Ingredients:

  • 6 Tablespoons melted butter
  • 1/3 cup sugar
  • 1 1/4 cups graham crackers, finely crushed (approximately 10 crackers)

Directions:

  1. Place butter in a microwave-safe bowl, cover and microwave at 15 second intervals until melted.
  2. Place graham crackers in a ziplock bag and crush with a rolling pin or the back of a large spoon.
  3. Add graham crackers and sugar to the bowl with the butter. Mix well.
  4. Using hands press mixture into a pie plate or other dish that will be used.
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A Sweet~Heart Tradition


I make this every Valentine’s Day.One year,I put it in the freezer to chill and the electric went off.I forgot I had it in the freezer and found it floating in the drain pan.It was an old refrigerator,you know the kind you have to defrost manually.My hairdryer worked great for that dreary chore.

Thank goodness Valentine’s Day is only celebrated once a year.
I could eat the entire pie.

Oh,and on the 4 th of July I make a 1/2 and 1/2 pie… blueberries on one side ~cherries on the other.
Fireworks in the house 🙂

Cyndi’s Traditional Valentine Cheesecake

* 1 (8 oz.) package cream cheese, softened
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 1/3 cup lemon juice
* 1 teaspoon vanilla extract
* 1 (8 or 9-inch) prepared graham cracker or baked pie crust
* 1 (21 oz.) can cherry pie filling, chilled

Top with blueberries or cherries canned in sugar sauce

# BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
# POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.