ICEBOX KEY LIME PIE
This recipe, originally from Chef Diane Unger, is unique in that contains no raw eggs, which used to be a standard ingredient for the pie. Since raw eggs are now a "no-no'" here's a tested way to produce a lime pie as bright and custard-like as the original, without using eggs. Garnish with a thinly sliced fresh lime "wheel" and wait for your guests to be "wowed." A great ending for a meal year around, but particularly during the warm summer months. Note: Do not be tempted to use bottled lime juice, which lacks depth of flavor. Also, use the larger Persian Limes...not the true Key Limes. It would take about 40 of the little Key Limes to yield a cup of juice!
Provided by GREG IN SAN DIEGO
Categories Pie
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Pulse crackers and sugar in food processor until finely ground.
- Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
- Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
- Bake until fragrant and browned around edges, 12 to 14 minutes.
- Cool completely.
- For the filling:.
- Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
- Add cream cheese and process until combined, about 30 seconds.
- Add condensed milk and pudding mix and process until smooth, about 30 seconds.
- Scrape down sides of bowl.
- Stir gelatin and 2 tablespoons lime juice in small bowl.
- Heat in microwave for 15 seconds.
- Stir until dissolved.
- With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
- Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
- To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.
Nutrition Facts : Calories 396.3, Fat 22, SaturatedFat 12.9, Cholesterol 67.2, Sodium 190, Carbohydrate 45.5, Fiber 0.3, Sugar 40, Protein 6.6
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Niloy Ahmad
[email protected]This recipe is a keeper! I'll definitely be making this pie again and again.
Fionah Ombati
[email protected]I've made this pie several times and it's always a hit. It's my go-to dessert for potlucks.
Liton Islam
[email protected]This pie is the perfect summer dessert. It's light and refreshing.
Ihsan Khosa
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great.
Kashif Prince
[email protected]I'm allergic to limes, so I made this pie with lemons instead. It was still delicious!
Kasey Campbell
[email protected]This pie was a disappointment. The crust was soggy and the filling was too tart.
Shell Williams
[email protected]I'm not a huge fan of key lime pie, but this recipe was really good. I would definitely make it again.
popal jan
[email protected]The crust was a little too crumbly for my taste, but the filling was delicious.
Robi Badhon
[email protected]This pie was easy to make and turned out perfect. I will definitely be making it again.
jeremiah King
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it.
Nanengo Zaharah
[email protected]This pie was amazing! The crust was flaky and buttery, and the filling was tart and creamy. I loved the combination of flavors.