06 August, 2012

Key Lime Pie recipes

This post contains Key Lime Pie recipes.
  • Nellie & Joe's® Key Lime Pie
  • Sandy's Key Lime Pie

Nellie & Joe's® Key Lime Pie
Makes 1 (9-inch) pie
1 (9-inch) graham cracker pie shell

For filling:
1 (14-oz) can sweetened condensed milk
3 egg yolks (use whites for something else)
1/2 cup Nellie & Joe's® Famous Key Lime Juice

For topping:
Whipped cream
Key lime slices


Combine filling ingredients; blend until smooth. Pour filling into pie crust and bake at 350ºF for 15 minutes. Allow to stand for 10 minutes before refrigerating.

Just before serving, top with freshly whipped cream and garnish with lime slices.

Sandra's Key Lime Pie
Makes 8 servings
1 (8-oz) pkg cream cheese
1 (14-oz) can sweetened condensed milk 
3 egg yolks (use whites for something else)
1/2 cup Nellie & Joe's® Famous Key Lime Juice
1 (9-inch) graham cracker pie shell

For garnish:
Whipped cream
Key lime slices

Substitute graham cracker crust with gingersnap cookie crust.
Use lime quarter-wheel and lime twists for garnish.

Notes: If you must, add a drop of green food color.

Preheat oven to 350ºF.

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 until combined. Pour mixture into pie crust and spread with spatula until evenly distributed. Place on cookie sheet and then into the oven; bake for 10 minutes, or until the filling begins to set.

Remove from oven and allow to cool on rack at room temperature. Place pie in the refrigerator for two hours. 

Just before serving, cut into 8 slices and top with generous amount of freshly whipped cream. Garnish with lime slices and serve.

Sandra's Key Lime Pie recipe was published in The Cincinnati Enquirer (Oct 30, 2002). 

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