How to make a key lime pie??

Question

http://ww1.prweb.com/prfiles/2006/04/13/372226/EdwardsKeyLimePie.jpg

what is the recipe for this key lime pie. how to make it this perfect.

Answer 1

KEY LIME PIE

Yield: 8 Servings

5 ea Egg yolks

1 cn Sweetened condensed milk

2/3 c Key Lime Juice; or

1/3 c Lemon juice

1/3 c Lime juice

5 ea Egg whites

6 tb Sugar

1/8 ts Cream of tarter

1 ea Baked pie crust; or

1 ea Graham cracker crust

. Beat egg yolks until pale yellow.

Blend in milk and add lime juice stirring unitl

smooth. Pour into pie shell and top with meringue or

whipped cream. Meringue Beat egg whites at high speed

until foamy. Add cream of tarter; beat until soft

peaks form ~ reduce speed and gradually add sugar.

Beat again at high speed until soft glossy peaks form.

Heap on pie , sealing the edges well and bake in 350F

oven approximately 15 minutes. Cool at room

temperature then chill.

Answer 2

http://allrecipes.com/Recipe/Key-Lime-Pi...

This is my favorite - Enjoy!

Answer 3

I saw this in the Food section of the Cincinnati Enquirer October 30 2002 Pg E3. By Chef Sandra Wilson. I really like Key Lime Pie and until this recipe have never found one that satisfied me.

Sandra's Key Lime Pie

Ingredients

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

3 egg yolks

1/2 cup nellie & joe famous key west lime juice

1 9-inch graham cracker crust

Directions

1 Preheat oven to 350 degrees.

2 Beat softened cream cheese until creamy.

3 Add sweetened condensed milk and beat to incorporate.

4 Add egg yolks and beat well.

5 Add lime juice and beat till combined.

6 Pour mixture into pie crust and spread with spatula until evenly distributed.

7 Place on cookie sheet and then into the oven and bake for 10 min.

8 until the filling begins to set.

9 Remove from oven and allow to cool on rack at room temp.

10 Then place in the refrigerator for at least an hour.

11 Two works better.

12 Cut into 8 slices and serve with a generous helping of whipped cream.

Answer 4

Easy Key Lime Pie --

"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like."

INGREDIENTS

5 egg yolks, beaten

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

1 (9 inch) prepared graham cracker crust

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.  

Answer 5

INGREDIENTS

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1 package unflavored gelatin

1 cup sugar

1/2 cup fresh lime juice

1/4 cup water

4 pasteurized eggs, separated

1 teaspoon grated lime peel

2 drops green food color

1 cup whipping (heavy) cream

Sweetened whipped cream, if desired

DIRECTIONS

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.  

2. Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes.

3. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

4. Gently stir egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator.

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