Aussie Key Lime Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

Steps:

• If not using a prepared crust: Preheat oven to 180C (350F).
• Process biscuits in a food processor then add melted butter.
• Pulse several times until butter is well mixed with biscuit crumbs. (Alternatively, place biscuits into a plastic bag and crush with a rolling pin. Tip biscuit crumbs into a mixing bowl, then stir in melted butter.)
• Place a loose based 23cm (9") flan dish on an oven tray.
• Tip crumb mixture into the flan tin.
• Using your hands, press crumbs firmly into the base and sides of the tin.
• Place flan tin (on its oven tray) onto the centre shelf of the oven and cook for 10-12 minutes until the crust is golden brown.
• Meanwhile, in a small mixing bowl and using an electric mixer, beat together the egg yolks and the lime zest until the yolks thicken and the beaters leave a 'trail' in the mixture (about 2 minutes).
• Now add the condensed milk.
• Beat until mixture thickens and beaters leave a 'trail' in the mixture (about 4-5 minutes).
• Add the lime juice and mix briefly to combine.
• When the crust is ready, remove it from the oven and pour in the filling.
• Reduce the oven temperature slightly to about 170C (325F).
• Place the pie on the centre shelf of the oven and cook for 10-15 minutes being careful not to overcook it.
• Remove pie (on its tray) from oven when the centre is JUST set.(This gives a smoother textured pie.)
• Allow the pie to cool, then cover and chill in the refrigerator. (Note: If topping with meringue, simply cover the pie with plastic wrap and place in the refrigerator to chill. However, the plastic wrap tends to stick and ruin the smooth surface so, if not hiding this with a topping, cover it with an upturned dinner plate.)
• Meringue Topping (optional): Reset (or preheat) oven to 150C (300F).
• Grease two baking sheets/oven trays/cookie trays.
• In a small mixing bowl beat egg whites until soft peaks form (make sure your beaters are scrupulously clean and dry).
• Gradually add sugar, beating between each addition.
• Beat until mixture is thick and glossy.
• Spoon mixture into a piping bag fitted with a medium sized fluted piping tube.
• Pipe small meringues, about 5cm (2") high onto greased trays.(Alternatively, drop spoonfuls of the mixture onto the trays).
• Place trays on centre shelves of oven and immediately reduce temperature to 140C (275F).
• Cook for one hour (1 1/4 hours if you prefer a completely dry center), but do not remove meringues from oven.
• Turn off heat and leave overnight (or at least until the oven is completely cool).
• If not serving the pie immediately, store meringues at room temperature in an airtight jar or tin. They will keep well for several days.
• When ready to serve the pie, spread a thin layer of whipped cream over the top and decorate with meringues.
• (Serve extra meringues separately or store for later use).

Steps:

• Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
• Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
• Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.