Palm Springs Key Lime Pie Recipes

Steps:

• PIE CRUST-----------.
• In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
• Pecans can be processed in a food processor.
• Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
• Add margarine or butter to mixture and blend with a pastry blender or fork.
• Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
• Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
• FILLING-----------.
• Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
• Separate eggs, and make sure that the egg whites DO NOT have any yolk.
• If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
• In a mixing bowl, whisk egg yolks until smooth.
• Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
• In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
• Add sugar gradually, beating continuously until stiff peaks form.
• Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
• Preheat oven to 375 F degrees.
• Pour filling mixture into cooled pie shell and level.
• Sprinkle top with reserved wafer/pecan mixture.
• Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
• Remove from oven and let cool completely on a wire rack.
• Refrigerate pie for at least 1 hour before serving.
• TOPPING-----------.
• In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
• Add vanilla extract and beat for a few seconds.
• Add sugar gradually, beating continously until thickened.
• DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
• Just before serving, decorate pie with whipped cream to your liking.
• For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
• Place a dollop of whipped cream in front and back of the projecting slice of lime.

Steps:

• To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
• To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
• Before serving, discard liquid that has drained from topping. Spread topping over pie.

Steps:

• Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
• Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
• In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
• When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.

Steps:

• Preheat oven to 350 degrees F.
• To make the crust by hand: Place in a plastic bag and use a rolling pin to crush.
• In a medium bowl, combine crumbs and sugar; stir in melted butter.
• To make the crust in a food processor: Process crackers and sugar until crackers are finely crushed, about 20 seconds; add melted butter and pulse until incorporated, about 10 pulses.
• Press mixture into a 9 inch pie pan using the back of a spoon.or your fingers.
• Bake crust until just set, about 6 minutes (crust will only color slightly).
• Meanwhile, in a medium bowl, lightly whisk together egg yolks with the sweetened condensed milk; gradually beat in the lime juice (mixture will thicken) and the zest; set aside.
• In the bowl of a stand mixer (or a large bowl and an electric mixer) beat egg whites until foamy; add the cream of tartar and beat until stiff peaks form; set aside.
• In a saucepan, stir together sugar and water, then heat over medium heat until the sugar dissolves; reduce heat to a simmer and cook, stirring occasionally, until the soft ball stage (236 degrees F); remove from heat.
• With the mixer on low speed, gently pour syrup over the egg whites until incorporated; increase heat to high and beat 2 minutes.
• Remove 2 cups of the meringue, then cover the remainder with plastic wrap and set aside.
• Fold the 2 cups of meringue into the lime mixture; pour int crust.
• Bake (at 350 degrees F) until set, 15 minutes.
• Spread remaining meringue over entire surface of pie and sprinkle with powdered sugar (to create extra crunch), if desired.
• Return pie to oven for 5 minutes, then turn on broiler and cook 20 seconds to 1 minute until meringue is golden.
• Cool pie at least 4 hours before serving; use a wet, thin knife to cut.
• Store, uncovered, in the refrigerator, up to 3 days.