KING-SIZED KEY LIME PIE
Make and share this King-Sized Key Lime Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the crust: preheat oven to 300°; coat a 10 by 2 inch tart pan with removable bottom with cooking spray.
- Arrange the macadamia nuts on a rimmed baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
- Remove from oven and transfer to a bowl, let cool and coarsely chop.
- In a big bowl, stir together the graham cracker crumbs, sugar, butter, and macadamia nuts; press the dough evenly into the bottom and all the way up the sides of the prepared pan; the crust should be 1/4 to 1/2 inch thick throughout.
- Make the filling: in a big bowl, whisk together the egg yolks, lime juice, condensed milk, and rum until well combined.
- Pour into the prepared crust and bake for 30-35 minutes, until the crust is a light golden brown and the filling is partially set.
- Remove from the oven and let cool, then refrigerate the pie overnight so that it sets up thoroughly.
- Make the whipped cream: Using an electric mixer w/ whisk attachment, beat the cream in a big bowl on high speed until soft peaks form.
- Add in powdered sugar and whip until stiff peaks form and the sugar is thoroughly blended inches.
- Spoon half the whipped cream into a pastry bag fitted with a large star tip.
- Hold the pastry bag near the edge of the pie and make tight circles with the bag to create 8 evenly spaced rosettes of whipped cream around the edge of the pie; each rosette should be about 2 inches high and 2 1/2 inches wide.
- Cut the lime into 8 thin crosswise slices, then cut each slice from the rind's edge to the center of the slice (you don't want to cut the circle in half).
- Pick up the slice and twist each side of the cut in the opposite direction; place a twisted lime slice on top of each whipped cream rosette; refrigerate until ready to serve.
Nutrition Facts : Calories 1191.1, Fat 75.1, SaturatedFat 38.9, Cholesterol 266.7, Sodium 599.4, Carbohydrate 120, Fiber 3, Sugar 94.8, Protein 17.4
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
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EXTRA CREAMY KEY LIME PIE RECIPE | KING ARTHUR BAKING
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4.4/5 (22)Total Time 2 hrs 45 minsServings 1
- Preheat the oven to 350°F., To make the crust: Combine the ingredients in the bowl of your mixer or a food processor — a few pulses will do it — then press the mixture into a 9" pie pan., Bake for 20 to 22 minutes, until the crust is golden brown.
- Set aside to cool while making the filling., To make the filling: In a medium-sized bowl, beat the cream cheese until soft.
- Add the condensed milk and beat until well-blended., Stir in the Key lime juice and the lime oil (if you're using it).
- Add the sour cream, mixing until smooth., Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving., To make the topping: In a medium sized bowl, whip the cream with the sugar until soft peaks form.
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