Kelly And Pams Key Lime Pie Dip Recipes

Steps:

• Combine the cream cheese, sweetened condensed milk, lime zest and juice and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and whip until thick and fluffy. Transfer to a dip bowl and garnish with crushed graham crackers and lime slices. Serve with dippers.

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:

• Whip the cream cheese until it is fluffy. Add the key lime juice and sugar, and then the condensed milk. Continue to mix on high speed until fluffy and combined. Will have the consistency of a thick frosting. Refrigerate, and serve with graham crackers, vanilla wafers, ginger snaps, sliced fruit, etc.

Steps:

• Preheat oven to 325º.
• In medium bowl, gently whisk eggs.
• Slowly whisk in sweetened condensed milk.
• Slowly whisk in key lime juice.
• *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
• Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
• The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
• Let cool. Pie will set up perfectly as it cools.
• Refrigerate at least 4-6 hours or overnight.
• Pie gets even better the next day! :).
• Serve with whipped cream topping.
• Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
• VERY rich and creamy!
• ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
• The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
• *If preferred, you can also bake this pie in a 9" deep dish pastry crust.