Key Lime Pie W Almond Crust Recipes

Steps:

• Preheat oven to 350°. Place flour, brown sugar and 1/2 cup almonds in a food processor; process until almonds are finely chopped. Add melted butter and honey; process until crumbly. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a large bowl, beat 5 ounces cream cheese, milk, lime peel, lime juice and salt until blended. Add egg yolk; beat on low speed just until combined. Pour into crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack. , Meanwhile, place marshmallows and butter in a small heavy saucepan; cook and stir over medium-low heat until melted. Transfer to a large bowl; beat in remaining cream cheese until blended. Beat in cream. Refrigerate, covered, until cold., Beat chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Refrigerate until serving.

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

Steps:

• Preheat the oven to 350°F, with the rack in the middle.
• In a medium bowl, combine well the crumbs, almonds, butter, and sugar. Press the mixture onto the bottom and up the side of a 10-inch pie plate. Bake the shell for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl, beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the cooled shell and chill the pie for 1 hour.
• Preheat the oven to 350°F. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.