In the realm of delectable desserts, the Aussie Lime Pie stands tall as a quintessential treat that embodies the vibrant spirit of Australian cuisine. This tantalizing pie boasts a luscious filling made from freshly squeezed lime juice, lending it a burst of citrusy goodness. Perfectly balanced with a creamy and velvety smooth texture, the filling is encased in a crisp and buttery graham cracker crust that provides a delightful textural contrast. The pie is then adorned with a crown of billowy meringue, gently torched to create an irresistible golden-brown finish that adds a touch of visual elegance. Whether you're hosting a special gathering or simply seeking a delightful indulgence, the Aussie Lime Pie promises an explosion of flavors and textures that will leave your taste buds dancing with joy. With our comprehensive guide, you'll discover the secrets to crafting this iconic dessert, including a traditional recipe, a gluten-free variation, and a no-bake option to suit various dietary preferences and skill levels. Embark on this culinary journey and experience the magic of the Aussie Lime Pie, a true masterpiece that celebrates the vibrant flavors of Australia.
Let's cook with our recipes!
AUSSIE KEY LIME PIE
Aussies love meringues and these combine perfectly with an American Key Lime Pie! Am I selling ice to Eskimos here??? This lovely, creamy Key Lime Pie is adapted from a Delia Smith recipe and I've added an optional meringue topping made from the left-over egg whites. The secret to this pie's velvety texture is not to overcook it. Otherwise it's simple to make and you can, of course, omit the meringue topping if time is an issue. Another benefit of this pie is that it can be made well ahead - or even frozen - so it's a great dinner party or picnic recipe. Try it!
Provided by Kookaburra
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If not using a prepared crust: Preheat oven to 180C (350F).
- Process biscuits in a food processor then add melted butter.
- Pulse several times until butter is well mixed with biscuit crumbs. (Alternatively, place biscuits into a plastic bag and crush with a rolling pin. Tip biscuit crumbs into a mixing bowl, then stir in melted butter.)
- Place a loose based 23cm (9") flan dish on an oven tray.
- Tip crumb mixture into the flan tin.
- Using your hands, press crumbs firmly into the base and sides of the tin.
- Place flan tin (on its oven tray) onto the centre shelf of the oven and cook for 10-12 minutes until the crust is golden brown.
- Meanwhile, in a small mixing bowl and using an electric mixer, beat together the egg yolks and the lime zest until the yolks thicken and the beaters leave a 'trail' in the mixture (about 2 minutes).
- Now add the condensed milk.
- Beat until mixture thickens and beaters leave a 'trail' in the mixture (about 4-5 minutes).
- Add the lime juice and mix briefly to combine.
- When the crust is ready, remove it from the oven and pour in the filling.
- Reduce the oven temperature slightly to about 170C (325F).
- Place the pie on the centre shelf of the oven and cook for 10-15 minutes being careful not to overcook it.
- Remove pie (on its tray) from oven when the centre is JUST set.(This gives a smoother textured pie.)
- Allow the pie to cool, then cover and chill in the refrigerator. (Note: If topping with meringue, simply cover the pie with plastic wrap and place in the refrigerator to chill. However, the plastic wrap tends to stick and ruin the smooth surface so, if not hiding this with a topping, cover it with an upturned dinner plate.)
- Meringue Topping (optional): Reset (or preheat) oven to 150C (300F).
- Grease two baking sheets/oven trays/cookie trays.
- In a small mixing bowl beat egg whites until soft peaks form (make sure your beaters are scrupulously clean and dry).
- Gradually add sugar, beating between each addition.
- Beat until mixture is thick and glossy.
- Spoon mixture into a piping bag fitted with a medium sized fluted piping tube.
- Pipe small meringues, about 5cm (2") high onto greased trays.(Alternatively, drop spoonfuls of the mixture onto the trays).
- Place trays on centre shelves of oven and immediately reduce temperature to 140C (275F).
- Cook for one hour (1 1/4 hours if you prefer a completely dry center), but do not remove meringues from oven.
- Turn off heat and leave overnight (or at least until the oven is completely cool).
- If not serving the pie immediately, store meringues at room temperature in an airtight jar or tin. They will keep well for several days.
- When ready to serve the pie, spread a thin layer of whipped cream over the top and decorate with meringues.
- (Serve extra meringues separately or store for later use).
Nutrition Facts : Calories 437.1, Fat 25.5, SaturatedFat 12.5, Cholesterol 127.5, Sodium 322.5, Carbohydrate 47.8, Fiber 0.5, Sugar 38.6, Protein 6.4
KEY LIME PIE
Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.
Categories Desserts
Time 45m
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- Note: The nutritional information was calculated using 2% Greek yogurt.
Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg
AUSSIE LIME PIE
Make and share this Aussie Lime Pie recipe from Food.com.
Provided by cookinrooky
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
- 2. In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy.
- 3. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
- 4. In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. 5. Pour mixture into pie crust.
- 6. Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
Nutrition Facts : Calories 446.8, Fat 20.4, SaturatedFat 12.6, Cholesterol 141.8, Sodium 325.7, Carbohydrate 60.8, Fiber 1.3, Sugar 44.1, Protein 7.7
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.
Tips for Making the Best Aussie Lime Pie:
* Use fresh key limes for the best flavor. Key limes have a more intense and floral flavor than regular limes, which makes them perfect for this pie. * Make sure the butter is cold when you add it to the crust. This will help to keep the crust flaky and prevent it from becoming greasy. * Don't overmix the crust. Just mix it until the ingredients are combined and the dough comes together. Overmixing will make the crust tough. * Preheat the oven before you bake the crust. This will help to prevent the crust from shrinking. * Bake the crust for 10-12 minutes, or until it is golden brown. * Let the crust cool completely before filling it. This will help to prevent the filling from becoming runny. * Use a whisk to mix the filling ingredients together. This will help to prevent lumps from forming. * Pour the filling into the cooled crust and refrigerate for at least 4 hours, or overnight. This will allow the filling to set and firm up. * Serve the pie with whipped cream or ice cream.Conclusion:
Aussie lime pie is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, which makes it a great option for busy hosts. With its creamy filling and tangy lime flavor, this pie is sure to be a hit with everyone who tries it.
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