LIME PIE
I inherited a love of cooking and baking from my grandmother. One taste of this refreshing pie takes me back to happy times spent in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 463 calories, Fat 19g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 246mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
KEY LIME PIE
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.
TEXAS LIME PIE
I needed to use up some fresh limes, and I wanted to make a pie. This is the perfect balance between sweet and tangy. You could probably get away with lime juice from your fridge too. I cheated and used a Marie Callender's pre-made crust to cut down on time, but I do think the graham cracker crust would be even better. Super simple, and you feel like you got a 2-for-1 deal because it makes 2 pies. I found this recipe in America's Best Church Supper Recipes/Taste of Home from Diane Bell of Manvel, Texas. Next time you have a potluck, make 2 pies and keep 1 at home to enjoy. Loved this with fresh whipped cream...MMMM. Waiting for the pie to chill is the hardest part of making this pie. Cook time excludes chilling time.
Provided by AmyZoe
Categories Pie
Time 42m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
- Press onto the bottom and up the sides of two greased 9" pie plates.
- In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
- Pour into prepared crusts.
- Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
- Cool on wire racks for 1 hour.
- Chill for 6 hours.
- Garnish with whipped topping, lime, and mint if desired.
THE BEST KEY LIME PIE
This recipe came from my friend, Suzette. I love Key Lime pie and this is the best I have ever tasted! She combined several recipes (Southern Living) in one to make this perfect pie. It is sure to please!
Provided by Rhonda in Texas
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine graham crackers crumbs, sugar and butter and press into pie plate.
- Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
- Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours. Whip cream and powdered sugar and spoon on top of chilled pie.
FLORIDA LIME PIE
Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published "Jane Nickerson's Florida Cookbook," an invaluable guide to the state's appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 1h30m
Yield 1 (9-inch) pie
Number Of Ingredients 9
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.
TEXAS LEMON CHESS PIE
Slice into Southern comfort and go back to a simpler time with this classic, feel-good pie. We consider it a must-have menu item for our family gatherings all year long.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°., In a small bowl, beat egg whites until soft peaks form. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning. , Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.
Nutrition Facts :
More about "texas lime pie recipes"
FRESH AND CREAMY LIME PIE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (9)Total Time 5 hrsCuisine AmericanCalories 451 per serving
BEST-EVER KEY LIME PIE - ONCE UPON A CHEF
From onceuponachef.com
CLASSIC KEY LIME PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
KEY LIME PIE RECIPES
From allrecipes.com
TEQUILA LIME PIE (AND RECIPE VIDEO) - HOUSE OF YUMM
From houseofyumm.com
FROZEN KEY LIME PIE MARGARITAS RECIPE | EATINGWELL
From eatingwell.com
33 TEX-MEX RECIPES TO BRING THE FIESTA TO YOUR FAMILY - SOUTHERN …
From southernliving.com
TEXAS TRASH PIE - PLAIN CHICKEN
From plainchicken.com
THE 10 BEST PLACES FOR PIE IN TEXAS - CULTURE TRIP
From theculturetrip.com
BEST PIE RECIPES - COPYKAT RECIPES
From copykat.com
TEXAS TRASH PIE RECIPE
From southernliving.com
WATCH: FRESH FROM FLORIDA – MAKE A TASTY DISH OF FLORIDA …
From spacecoastdaily.com
FROZEN LIME PIE | TEXAS CO-OP POWER | AN ONLINE COMMUNITY FOR …
From texascooppower.com
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE - COPYKAT RECIPES
From copykat.com
TEXAS LIME PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #pies-and-tarts #desserts #fruit #easy #beginner-cook #potluck #spring #summer #pies #crusts-pastry-dough-2 #seasonal #citrus #lime #to-go #number-of-servings
You'll also love