Best 7 Pirates House Key Lime Pie Recipes

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Indulge in the tantalizing flavors of the Pirates' House Key Lime Pie, a legendary dessert that has captivated taste buds for generations. With its creamy, tangy filling, nestled in a flaky, buttery crust and topped with a cloud of ethereal whipped cream, this pie is a symphony of textures and flavors that will transport you to a tropical paradise. Embark on a culinary adventure as we delve into the secrets behind this iconic dessert, exploring variations such as the classic key lime pie, a delectable gluten-free adaptation, and a refreshing no-bake version. Discover the culinary treasures that await, promising an unforgettable taste experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ISLAMORADA KEY LIME PIE



Islamorada Key Lime Pie image

Make and share this Islamorada Key Lime Pie recipe from Food.com.

Provided by Dannygirl

Categories     Pie

Time 20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 cup condensed milk
6 eggs, separated
1/2 cup key lime juice
1 tablespoon cream of tartar
1 cup sugar
1 (10 inch) pie crusts or 2 (8 inch) pie crusts

Steps:

  • Preheat oven to 350°F.
  • Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes.
  • Add 1/2 cup lime juice.
  • Let rotate at low speed for about 1 second.
  • Fold a few times with a rubber spatula.
  • Pour into baked pie shell.
  • Let stand.
  • Beat separated egg whites with cream of tartar for a full five minutes.
  • Add sugar.
  • Beat another full five minutes.
  • Spread on top of pie.
  • Brown in oven.

OUR FAVORITE KEY LIME PIE



Our Favorite Key Lime Pie image

We found the secret to the perfect key lime pie: a hint of fresh lemon juice.

Provided by Rhoda Boone

Categories     Dessert     Bake     Kid-Friendly     Lime     Spring     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates

Yield 1 (9") pie

Number Of Ingredients 16

For the crust:
11 (2 1/4x4 3/4") graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
For the filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
7 tablespoons fresh key lime juice
2 tablespoons fresh lemon juice
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Place rack in the center of oven and preheat to 350°F.
  • Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
  • Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
  • Make the filling and bake pie:
  • Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
  • Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
  • Make the topping:
  • When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
  • Do Ahead
  • Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

PIRATE'S HOUSE KEY LIME PIE



Pirate's House Key Lime Pie image

Make and share this Pirate's House Key Lime Pie recipe from Food.com.

Provided by Vicki in CT

Categories     Pie

Time 13m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 (9 inch) graham cracker pie crusts
3 egg yolks
15 ounces sweetened condensed milk
1 lime, rind of, grated
1/2 cup fresh lime juice
1 cup whipping cream
1/4 cup powdered sugar

Steps:

  • Preheat oven to 375 degrees. Whisk egg yolks, milk, lime peel, and juice. Pour into pie crust.
  • Bake for 7-8 minutes. Cool on wire rack 15 minutes.
  • Refrigerate until completely cooled.
  • Whip cream with sugar and serve on top of pie. Garnish with lime slices.

Nutrition Facts : Calories 457.8, Fat 24.6, SaturatedFat 11.9, Cholesterol 129.6, Sodium 252.5, Carbohydrate 54.5, Fiber 0.5, Sugar 44.4, Protein 7

PIRATE'S PIE



Pirate's Pie image

Our high school team is the Pirates so this was a staple for a long time on Friday nights to eat before heading out to a football or basketball game. It is equally as good with leftover chicken or roast beef or ham.

Provided by LAURIE

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (6 1/2 ounce) cans tuna (or equal amount of chicken, beef or ham)
3 eggs
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon chopped parsley
1 medium tomatoes, sliced
4 slices American cheese
1/2 cup shredded swiss cheese or 1/2 cup cheddar cheese, your choice (we like swiss with chicken or ham or cheddar with tuna or beef)
2 -3 cups cooked leftover mashed potatoes (or instant cooked)
salt
pepper

Steps:

  • Beat eggs slightly.
  • Add to separated tuna chunks or other meat cut into chunks.
  • Add mushrooms and parsley.
  • Place mixture it bottom of greased 9 inch pie pan.
  • Top with tomato slices.
  • Cut cheese slices into triangles and arrange over tomatoes.
  • Frost with mashed potatoes.
  • Season with salt and pepper.
  • Sprinkle with shredded cheese.
  • Bake at 350 for about 30 minutes or until potatoes are lightly browned and cheese melts.
  • Cut it wedges and serve immediately.

KEY LIME PIE



Key Lime Pie image

We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 large egg yolks, room temperature, beaten
2 tablespoons Key lime juice
1 teaspoon butter
1/2 teaspoon grated lime zest
Whipped cream, optional
Optional: Thinly sliced Key limes and additional grated lime zest

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

" OLD KEY LIME HOUSE " PIE



This key lime pie recipe is from the "Old Key Lime House" in Lantana, Florida. It is the oldest waterfront restaurant in Florida. Prep time does not include chill time.

Provided by Alan in SW Florida

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted (3/4 stick)
1 (14 ounce) can sweetened condensed milk
2/3 cup bottled key lime juice
3 large egg yolks
3 tablespoons sugar
3 tablespoons lemon juice
1/4 teaspoon salt
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • FOR CRUST: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in a medium bowl to blend. Add the melted butter and stir to coat well. Press crust into a 9-inch diameter glass pie dish. Bake 5 minutes. Cool.
  • FOR FILLING: Preheat oven to 275 degrees. Whisk all filling ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate, uncovered, until cold. Then cover and chill at least 6 hours or overnight.
  • FOR TOPPING: using electric mixer, beat all topping ingredients in a large bowl until stiff peaks form. Spread atop pie and serve.

Nutrition Facts : Calories 533, Fat 32.8, SaturatedFat 19.3, Cholesterol 179.6, Sodium 325.4, Carbohydrate 55.3, Fiber 0.6, Sugar 44.9, Protein 7.1

KEY LIME PIE



Key Lime Pie image

You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 pie

Number Of Ingredients 8

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks

Steps:

  • Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  • Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
  • Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

Tips:

  • Use fresh key limes for the best flavor. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
  • Make sure the graham cracker crust is well-chilled before filling it. This will help prevent the crust from becoming soggy.
  • Don't overbeat the filling. Overbeating can cause the filling to become too thick and dense.
  • Bake the pie until the filling is just set. Overbaking can cause the filling to become rubbery.
  • Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the filling to firm up.

Conclusion:

This classic key lime pie recipe is easy to make and always a hit. With its creamy, tart filling and graham cracker crust, it's the perfect dessert for any occasion. Whether you're serving it at a dinner party or enjoying it as a summertime treat, this pie is sure to please everyone.

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