Kiss Key Lime Pie Recipes

Steps:

• 1. Preheat oven
• 2. Eagle brand sweetened condensed milk
• 3. Eggs [yolks only] in bowl
• 4. Accent
• 5. Adding Accent to yolks
• 6. Nellie & Joe's Key West Lime juice. Using "the good stuff" is a MUST! If you use regular lime juice from a green plastic lime-shaped container... What can I say, you get what you pay for. ;-)
• 7. Pouring lime juice into bowl
• 8. Wisking yolks, milk & juice. You can wisk it by hand [no problem] but I prefer the consistency when I use the electric mixer using the wisk attachment. I usually wisk, working speed up to high. Then I beat for 1 full minute. I don't know if I'm being ridiculous, but I spent a whole summer trying variations to get this to perfection. "Knock on wood!" I wouldn't want to jinx it... And a bit of salt over the shoulder too. hahahaha
• 9. Ready made graham pie crust Put mixture into crust
• 10. Put pie into oven
• 11. Bake @ 350 degrees for 15 minutes. Do NOT OVERCOOK!!!!! Texture gets gritty if overdone.
• 12. Let stand at room temperature for 1 hour
• 13. Chill in refridgerator for at least 4 hours. You can tell its done when you cut a slice and its "set". If pie falls into space where piece was, it not done. ;-)
• 14. Cut a piece & enjoy!!! Some people like it with my homemmade whipped cream. I prefer to eat it plain; I LIKE the tartness. To each his/her own.

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

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.