usvi-on-line
Best Key Lime Pie Recipe
Best Key Lime Pie Recipe
I had forgotten how much I liked key lime pie until I tried it at Skinny's last week. I remember making it once about 4 years ago using Williams and Sonoma bottled key lime juice. What a disaster!! My brother was sure that I had used Lestoil by mistake. (I didn't, I swear!) So, does anyone have a great fool-proof recipe that they would like to share? I googled it and I can't believe how many different versions there are.
Thanks!
Marianne
Thanks!
Marianne
This one is really easy. I think it came from the Nellie and Joe's Key Lime juice bottle.
Key Lime Pie
1-9” graham cracker crust
1 can sweetened condensed milk
3 egg yolks
½ cup key lime juice (I like Nellie and Joe’s and usually add a splash more)
Combine milk, eggs and juice; blend completely.
Pour into pie shell; bake @ 350 for ~10 minutes.
Serve cooled
Top with cool whip, whipped cream, or meringue
I've seen the Nellie and Joe's locally - but can't remember if it was stop&shop, TJ's or Whole Foods.
Key Lime Pie
1-9” graham cracker crust
1 can sweetened condensed milk
3 egg yolks
½ cup key lime juice (I like Nellie and Joe’s and usually add a splash more)
Combine milk, eggs and juice; blend completely.
Pour into pie shell; bake @ 350 for ~10 minutes.
Serve cooled
Top with cool whip, whipped cream, or meringue
I've seen the Nellie and Joe's locally - but can't remember if it was stop&shop, TJ's or Whole Foods.
janet
Here's my favorite recipe. It's more tart than sweet, so you can adjust according to your taste.
Key Lime Pie
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/3 cup butter or margarine, melted
2 (14-oz.) cans sweetened condensed milk
1 cup fresh Key lime juice
2 egg whites
1/4 tsp. cream of tartar
2 tbsp. sugar
1. Combine first 3 ingredients. Press into a 9" pieplate. Bake at 350 degrees for 10 minutes; cool. Stir together milk and lime juice until blended. Pour into crust.
2. Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add sugar, 1 tbsp. at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).
3. Spread meringue over filling.
4. Bake at 325 degrees for 25 to 28 minutes. Chill 8 hours.
Key Lime Pie
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/3 cup butter or margarine, melted
2 (14-oz.) cans sweetened condensed milk
1 cup fresh Key lime juice
2 egg whites
1/4 tsp. cream of tartar
2 tbsp. sugar
1. Combine first 3 ingredients. Press into a 9" pieplate. Bake at 350 degrees for 10 minutes; cool. Stir together milk and lime juice until blended. Pour into crust.
2. Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add sugar, 1 tbsp. at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).
3. Spread meringue over filling.
4. Bake at 325 degrees for 25 to 28 minutes. Chill 8 hours.
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
How about a Key Lime Cheesecake? I don't generally like cheesecakes, but this is delicious! It is NOT low fat 
Key Lime Cheesecake
1 ½ c graham crumbs
¼ c sugar
6 T butter, melted
2 envelopes unflavored gelatin
1 c key lime juice (Nellie and Joe's)
1 ½ c sugar
5 eggs beaten
2 t grated lime peel
1 t vanilla
2 ½ (8oz pkgs) cream cheese, softened
6 T butter, softened
2/3 c whipping cream, stiffly whipped
Preheat oven to 325. Combine first 3 ingredients to make a crust. Press into bottom and a little up sides of 9 inch spring form pan. Bake 6 minutes; cool.
In a saucepan, sprinkle gelatin over lime juice, soften 1 minute. Stir over low heat until gelatin is dissolved. Stir in sugar, eggs, and lime peel. Cook over med heat. Stir constantly, 7 minutes. Do not let mixture boil. Stir in vanilla. Remove from heat; cool slightly. Strain.
Beat cream cheese and butter until smooth. Gradually beat in gelatin mixture until well blended. Refrigerate 1 hour.
Fold whipped cream into cream cheese. Pour mixture into prepared crust. Refrigerate 8 hours or overnight.
Key Lime Cheesecake
1 ½ c graham crumbs
¼ c sugar
6 T butter, melted
2 envelopes unflavored gelatin
1 c key lime juice (Nellie and Joe's)
1 ½ c sugar
5 eggs beaten
2 t grated lime peel
1 t vanilla
2 ½ (8oz pkgs) cream cheese, softened
6 T butter, softened
2/3 c whipping cream, stiffly whipped
Preheat oven to 325. Combine first 3 ingredients to make a crust. Press into bottom and a little up sides of 9 inch spring form pan. Bake 6 minutes; cool.
In a saucepan, sprinkle gelatin over lime juice, soften 1 minute. Stir over low heat until gelatin is dissolved. Stir in sugar, eggs, and lime peel. Cook over med heat. Stir constantly, 7 minutes. Do not let mixture boil. Stir in vanilla. Remove from heat; cool slightly. Strain.
Beat cream cheese and butter until smooth. Gradually beat in gelatin mixture until well blended. Refrigerate 1 hour.
Fold whipped cream into cream cheese. Pour mixture into prepared crust. Refrigerate 8 hours or overnight.
-
chicagoans
- Posts: 1586
- Joined: Thu Jan 18, 2007 2:51 pm
- Location: IL
Nellie and Joe's is the recipe I use, but I double the filling recipe for the same size pie crust, because I thought the pie was a bit thin. (I use the pie crust recipe from Graham cracker boxes.)jayseadee wrote:This one is really easy. I think it came from the Nellie and Joe's Key Lime juice bottle...I've seen the Nellie and Joe's locally - but can't remember if it was stop&shop, TJ's or Whole Foods.
I've found Nellie and Joe's at Trader Joe's and even our local grocery chain, Jewel.
This is making me hungry. I love key lime pie!
-
designbyroe
- Posts: 1348
- Joined: Tue Feb 27, 2007 1:27 pm
- Location: Chilaxin on White Bay at least in my mind
.gif){kind=small}