Sandras Key Lime Pie Recipes

Steps:

• 1. In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine.
• 2. Press into a 9" deep pie plate.
• 3. Bake at 350 degrees for 10 minutes. Cool completely before filling.
• 4. In a medium bowl, beat cream cheese until smooth.
• 5. Add eggs one at a time, beating well after each addition.
• 6. Beat in sweetened condensed milk, Coco Lopez, and key lime juice, one ingredient at a time.
• 7. Pour into cooled crust.
• 8. Bake at 325 degrees for 30 minutes or until center is set to the touch, but still jiggles slightly. Allow to cool before refrigerating.
• 9. Before serving beat whipping cream and powdered sugar until stiff.
• 10. Pipe rosettes around edges.
• 11. Garnish with lime curls and white chocolate sea shells.

Steps:

• Add all ingredients to a martini shaker filled with ice. Shake vigorously and strain into a martini glass. Serve.

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until creamy.
• Add sweetened condensed milk and beat to incorporate.
• Add egg yolks and beat well.
• Add lime juice and beat till combined.
• Pour mixture into pie crust and spread with spatula until evenly distributed.
• Place on cookie sheet and then into the oven and bake for 10 min.
• until the filling begins to set.
• Remove from oven and allow to cool on rack at room temp.
• Then place in the refrigerator for at least an hour.
• Two works better.
• Cut into 8 slices and serve with a generous helping of whipped cream.

Steps:

• You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
• pre-heat oven to 180°.
• Begin by placing the butter in a pan over the lowest heat to melt.
• Crush the digestive biscuits.
• Add to a separate bowl and mix in the grape nuts.
• Then add the melted butter and mix well.
• Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
• Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
• Meanwhile, place the egg yolks and lime zest in a bowl.
• Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
• Add the condensed milk and whisk for another 4 minutes.
• Finally add the lime juice and give it another quick mix.
• Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
• Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
• Serve cut in slices with cream fraiche and a twist of lime for decoration.

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.