Key Lime Pie Ii Recipe 45

Steps:

• Preheat oven to 250 degrees F (125 degrees C).
• In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
• In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
• Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

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:

• To make the crust, preheat the oven to 350 degrees.
• In a bowl, stir together the crumbs, melted butter, and sugar until evenly moistened.
• Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
• Bake until the crust is firm, 5-7 minutes.
• In a bowl, whisk together the egg yolks, and lime zest until well mixed, about 1 minute.
• Add the condensed milk and then the lime juice, whisking well after each addition.
• Pour the filling into the crust.
• Bake until the filling is firm in the center, 20-24 minutes.
• Transfer to a wire rack and let the pie cool completely.
• Refrigerate until chilled and firm, 2-3 hours.
• Before serving, spread the top of the pie with a thick layer of whipped cream; serve.

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork. Mix until graham cracker crumbs are moist. Press mixture into a 9-inch pie plate or dish. Pat down the bottom and sides. Bake for 12 minutes or until golden brown. Or use a pre made pie crust While the crust is baking, prepare filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up as it sits. When the pie crust has cooled to slightly warm or room temperature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving. Serve cold.