Sunday, February 14, 2010
I know a lot of people who will only make Emeril’s recipe which is below. I have baked quite a few and actually this is really one of the best.
Don’t you think that this would be a special treat for your favorite Valentine? If not, you can always make it for me.
Key Lime Pie
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled
Kermit Carpenter's Key Lime Pie
1 (14-ounce) can sweetened condensed milk
3 egg yolks
1/4 cup key lime juice
1 (9-inch) graham cracker piecrust
Whipped cream, to garnish
Preheat oven to 300 degrees F.
In a mixer on low-medium speed, blend the milk and egg yolks at low speed until smooth. Add the key lime juice and finish blending.
Gently pour the mixture into the piecrust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.
Refrigerate for 1 to 2 hours before serving. Serve cold and top with fresh whipped cream.
And finally, low fat ingredients curb the calories in this Key Lime Pie. I also love the frozen Weight Watcher Key Lime Pies.
1 ready-to-fill cookie crumb or graham cracker crumb crust
1 tablespoon plain gelatin
1/3 cup fresh lime juice or key lime juice
1 cup boiling water
Sugar substitute to equal 1/4 cup
13 ounce can cold evaporated skim milk
1/4 cup cold water
4-serving package instant vanilla pudding
Dash of lime zest, optional
Light or fat-free whipped topping
Thin lime slices for garnish, optional
In a blender container, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar substitute, evaporated skim milk, water, pudding mix and lime zest.
Cover and blend smooth. Chill in the refrigerator for about 20 minutes until mixture begins to set. Spoon into prepared pie shell and chill several hours until firm. Top with dollops of whipped topping and garnish with lime slices, if desired.
Posted by Susan York at 10:46 AM