The Best Pie In America Sittin On A Sandbar Key Lime Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

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.