OH SO CREAMY AND FLUFFY KEY LIME PIE
We recently went to the Gaylord Texan Hotel over Christmas and had a slice of heaven in the form of a key lime pie delivered to our room. It wasn't to tart or to sweet and was oh so creamy. I was trying to recreate it for my DH birthday and hopefully got pretty close. He liked it - asked me to put some back so it wasn't totally eaten up by the family :). I also made some key lime sauce from debloves2cook recipe #166790 and put it on the plate as part of the presentation. Gave each plate a great look as well as a little lime kick. Cook time is refridgeration time. See the bottom of the instructions for a gluten free pie crust variation.
Provided by Chef C.H.
Categories Pie
Time 4h30m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CRUST:.
- Preheat oven to 350.
- Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
- Bake for 8 minutes or until golden.
- Remove from oven and let cool completely.
- Turn the oven down to 300.
- *~OR Use a store bought deep dish graham cracker crust~*.
- FILLING:.
- Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
- In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
- Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
- Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
- Remove from oven. Cool and refridgerate until firm, at least 4 hours.
- TO SERVE:
- Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
- GF VARIATION:
- Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
- Continue with directions above.
Nutrition Facts : Calories 646.3, Fat 30.8, SaturatedFat 17.3, Cholesterol 192, Sodium 397, Carbohydrate 80.8, Fiber 0.5, Sugar 71.7, Protein 14.6
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Lovely Jimin
[email protected]I would not recommend this recipe to anyone.
Ethan Cross
[email protected]This is the worst key lime pie I've ever had. The filling was bland and watery, and the crust was soggy.
Memon Menon
[email protected]This pie was a complete disaster. The filling was curdled and the crust was burnt. I'm never making this again.
Yusuf Diallo
[email protected]The crust was too hard and dry. I think I overbaked it.
Little Dino
[email protected]The filling was too runny, even after I baked it for the full amount of time. I'm not sure what I did wrong.
Omar Farooq
[email protected]This pie is way too sweet for my taste. I think I'll try using less sugar next time.
Cycloneace
[email protected]The crust was a bit too crumbly for my taste, but the filling was delicious. I think I'll try using a different graham cracker crust next time.
Alvin Keeler
[email protected]The filling was a bit runny, but the flavor was still good. I think I'll try baking the pie for a few minutes longer next time.
Axmad
[email protected]This pie is a bit too tart for my taste, but I still enjoyed it. I think next time I'll use less key lime juice.
Ahamed ador
[email protected]I've never been a fan of key lime pie, but this recipe changed my mind. The filling was perfectly tart and creamy, and the crust was the perfect complement.
Hemal Hemal
[email protected]This pie is perfect for summer parties. It's light and refreshing, and the key lime flavor is always a hit.
Jp Promise
[email protected]I made this pie for a potluck, and it was a huge hit. Everyone loved the unique flavor of the key limes.
Declan H
[email protected]I used store-bought graham cracker crust to save time, and the pie still turned out great. I highly recommend this recipe.
Sagar Raj dami
[email protected]This pie is a bit time-consuming to make, but it's totally worth it. The end result is a stunning and delicious pie that will impress your guests.
Jarelyn Rios
[email protected]I'm not a huge fan of key lime pie, but this recipe changed my mind. The filling was light and fluffy, and the crust was perfectly graham crackery.
M Wilkinson
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love the tangy flavor of the key limes.
Waheed Albaloshi
[email protected]This was my first time making key lime pie, and it turned out great! The filling was smooth and creamy, and the crust was flaky and flavorful.
Letisha Hendricks
[email protected]I've made this pie several times now, and it's always a hit. The recipe is easy to follow, and the results are always amazing.
Katrony
[email protected]This key lime pie was absolutely divine! The filling was perfectly tart and creamy, and the graham cracker crust was the perfect complement. I will definitely be making this again soon.