Non Traditional Key Lime Pie Recipes

Steps:

• Preheat oven to 350 degrees.
• Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
• Press the mixture into an 8-inch pie pan.
• Bake the crust for 5 minutes.
• Remove the crust from the oven, but leave the oven on.
• Meanwhile, prepare the filling.
• Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
• Gradually beat in the lime juice and zest.
• Pour the mixture into the crust.
• Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
• Remove the pie from the oven.
• Set the pie on a rack to cool to room temperature.
• Refrigerate the pie, uncovered, for at least four hours before serving.
• When ready to serve, make the whipped topping.
• Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
• Place on top of pie and serve!

Steps:

• Beat egg yolks.
• Stir in sweetened condensed milk, key lime juice and rind.
• In a small bowl, stiffly beat 1 egg white.
• Fold into pie mixture.
• Turn into baked pie shell.
• Beat the three reserved egg whites with cream of tartar until foamy.
• Gradually add sugar, beating until stiff but not dry.
• Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
• Bake 15 minutes at 350° or until meringue is golden brown.
• Cool in refrigerator at least 6 hours.

Steps:

• Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
• Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
• Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Steps:

• Line a 12-cup muffin tin with paper liners.
• Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
• Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
• Garnish with lime slices.