Indulge in the tantalizing flavors of Emeril's Key Lime Pie, a culinary masterpiece that combines the tangy zest of key limes with a creamy, velvety filling and a crisp graham cracker crust. This delectable dessert, hailing from the sun-kissed shores of the Florida Keys, offers a perfect balance of sweet and tart, making it an irresistible treat for any occasion.
This recipe collection features three variations of this classic pie, each with its own unique twist. The traditional Key Lime Pie stays true to its roots with a simple yet stunning combination of key lime juice, condensed milk, and egg yolks, all nestled in a golden graham cracker crust.
For those seeking a richer experience, the Key Lime Pie with Coconut Crust elevates the pie with a toasted coconut graham cracker crust, adding an extra layer of texture and flavor. The tangy key lime filling beautifully complements the nutty sweetness of the coconut, creating a harmonious symphony of flavors.
Last but not least, the Key Lime Pie with Avocado adds a touch of creaminess and healthy fats to the classic recipe. Avocado lends a subtle richness and velvety texture to the filling, while still allowing the key lime's vibrant flavor to shine through.
These three recipes offer a delightful journey through the world of key lime pies, ensuring there's something for every taste preference. Whether you prefer a traditional approach, a tropical twist, or a healthier option, these pies are sure to satisfy your sweet cravings and leave you longing for more.
KEY LIME PIE
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
KEY LIME PIE
Steps:
- 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.
KEY LIME PIE - EMERIL LAGASSE
Steps:
- 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.
KEY LIME PIE MARTINI
Steps:
- Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve.
- Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.
EMERILS KEY LIME PIE
Make and share this Emerils Key Lime Pie recipe from Food.com.
Provided by mindy g.
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
KEY LIME PIE
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Categories Milk/Cream Mixer Citrus Egg Dessert Bake Lime Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
- Make filling and bake pie:
- Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
- Make topping:
- Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
- *Available at Manhattan Key Lime (212-696-5378).
Tips:
- Use key limes for authentic flavor: Key limes are smaller and have a more intense flavor than regular limes. If you can't find key limes, you can use regular limes, but you may need to add more to achieve the same flavor.
- Don't overbeat the egg yolks: Overbeating the egg yolks can make the filling curdle.
- Bake the pie until the filling is set: The pie is done baking when the filling is no longer jiggly.
- Let the pie cool before serving: The pie needs to cool completely before serving so that the filling has time to set.
- Serve the pie with whipped cream or ice cream: Whipped cream or ice cream is a classic accompaniment to key lime pie.
Conclusion:
Emeril's Key Lime Pie is a classic recipe that is perfect for any occasion. The pie has a creamy, tart filling and a graham cracker crust. It is easy to make and always a hit with guests. Whether you are a fan of key lime pie or just looking for a new dessert to try, this recipe is sure to please.
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