Long Beach Lime Pie Recipes

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Steps:

• 1. Preheat oven to 350 degrees. In a bowl, mix graham cracker crumbs, butter, 1/2 cup of sugar.Press over bottom and sides of two 9" pie pans. Bake until pale golden - 5 mins. If crusts shrink, gently push up with sides of fork. Let cool. 2. Beat yolks, zest, and milk in a bowl with a mixer on high speed until thick, 5 mins. Beat in whole eggs and lime juice just to blend. Divide mixture between crusts. 3. Bake pies until filling no longer jiggles when pies are gently shaken, 20-25 mins. Cool on racks. Cover and chill at least 1.5 hours. 4. Beat crema and remaining 3 tbsp of sugar in a bowl with a mixer on high speed until thick, about 3 minutes. Spread over pies, swirling topping. Scatter more lime zest on top. Make ahead up to 1 day through step 3, covered. Add topping up to 4 hours before serving and chill, uncovered.

Steps:

• In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.

Steps:

• Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely (stop before all the crackers turn to dust; it's O.K. if you have some little pieces). Add sugar, then butter.
• Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
• Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
• Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.

Steps:

• Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they're roughly the size of peas.
• Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
• Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
• When you're ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
• Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
• In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
• Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
• Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.