Kermit's Key Lime Pie Recipe courtesy Kermit Carpenter
Show: Keith Famie's Adventures
Episode: Key West
1 (14-ounce) can sweetened condensed milk
3 egg yolks
1/4 cup key lime juice
1 (9-inch) graham cracker piecrust
Whipped cream, to garnish
Preheat oven to 300 degrees F.
In a mixer on low-medium speed, blend the milk and egg yolks at low speed until smooth. Add the key lime juice and finish blending.
Gently pour the mixture into the piecrust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.
Refrigerate for 1 to 2 hours before serving. Serve cold and top with fresh whipped cream.I'm at work. Any good quick recipes for key lime pie?
Key Lime Pie Recipe
15 graham crackers, crushed
2 tablespoons sugar
¼ pound butter
4 large eggs, yolks only (see the variation below and use the whites too)
14 ounce can sweetened condensed milk
12 key limes, juiced
2 teaspoons lime zest
1 cup whipping cream
Preheat oven to 350°.
Mix the crackers, butter and sugar together. Press into a 9” pie dish. Bake for 12 minutes until the pie shell is golden.
Meanwhile beat the egg yolks with an electric mixer until they lighten in color and thicken. Add the condensed milk and ½ of the lime juice, and whisk until combined. Add the remaining lime juice and the lime zest. Mix to combine thoroughly.
Pour the lime mixture into the pie shell, and bake for 12 minutes.
Remove from the oven and allow to cool. Whisk the whipping cream until it forms soft peaks. Cover the lime pie with the cream and serve.
Variation:
* This recipe calls for a whipped cream topping on the pie, but like lemon pie, key lime pie is also wonderful with meringue. Leave the oven on after the pie is baked. Use the egg whites left over from the recipe, whip them until they form firm peaks (adding a few tablespoons of sugar near the end of the whipping), spread the meringue over the pie and bake for 5 minutes until it begins to look golden brown. Perfect meringue topped key lime pie.
Here's the one I use.
Key Lime Pie Recipe courtesy Emeril Lagasse
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
EASY KEY-LIME PIE
1 graham cracker crust
1 14-oz can Carnation sweetened condensed milk
1/2 cup lime juice
2 cups Cool Whip
Mix milk and lime juice until combined. Chill until set. Top with Cool Whip, either entire pie or a dollop for each slice.
Recipe can easily be doubled for a fuller pie.
get a box of lime jell-o and i think it's a quick recipe for key lime pie on the box.
Awesome Key Lime Cheesecake
Ingredients
Key Lime Cheese Ball Mix
8 oz. softened cream cheese, divided
8 oz. fat free Cool Whip®
8-inch graham cracker pie crust
1/4 tsp. vanilla extract
1/2 Tbsp. milk
4 tsp. powdered sugar
Directions
Combine Packet 1 of cheese ball with 6 ounces cream cheese and Cool Whip; blend well. Pour into pie crust. Cream together remaining cream cheese, vanilla, milk and sugar. Fold in Packet 2 of cheese ball. Spread frosting on cheese cake; chill 1-2 hours. Makes 6-8 servings.
http://tastefullysimple.com/web/dgoodacr…
Cool Key Lime Pie
Ingredients
1 cup milk, sweetened condensed
8 ounces cream cheese softened
1 teaspoon vanilla extract
2/3 cup key lime juice
1 each graham cracker pie crust 8 inch
Directions
Mix together condensed milk, cream cheese and vanilla with
an electric mixer until mixture is smooth.
Slowly add key lime juice and mix until creamy.
Pour into cooked crust and refrigerate until pie is chilled and
set.
Go to this websit and look at this pie - I would really like the
peice in the picture. This looks like a good recipe.
Have a good day.
http://www.reluctantgourmet.com/keylime.…
Key Lime pie
INGREDIENTS
key limes
* 1/2 cup fresh lime juice (3 to 4 limes)
* 4 teaspoons grated lime zest
* 4 egg yolks
* 1 - 14 ounce can sweetened condensed milk
* 11 graham crackers
* 3 tablespoons granulated sugar
* 5 tablespoons unsalted butter, melted
PREP WORK
It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.
Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.
HOW TO MAKE AT HOME
1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
2. Beat in milk, then juice and set aside at room temperature till it thickens.
3. Preheat oven to 325 degrees.
4. Mix graham cracker crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
9. Remove from oven and cool to room temperature.
10. Refrigerate for at least three hours until well chilled.
Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
GOOD APPETITE!!!!
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