Best 2 Sittin On A Sandbar Key Lime Pie Recipes

Sittin on a Sandbar Key Lime Pie image

Provided by Amy Freeze

Categories Pies

Time 1h20m

Number Of Ingredients 11

Steps:

1. In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine.
2. Press into a 9" deep pie plate.
3. Bake at 350 degrees for 10 minutes. Cool completely before filling.
4. In a medium bowl, beat cream cheese until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Beat in sweetened condensed milk, Coco Lopez, and key lime juice, one ingredient at a time.
7. Pour into cooled crust.
8. Bake at 325 degrees for 30 minutes or until center is set to the touch, but still jiggles slightly. Allow to cool before refrigerating.
9. Before serving beat whipping cream and powdered sugar until stiff.
10. Pipe rosettes around edges.
11. Garnish with lime curls and white chocolate sea shells.

Our Favorite Key Lime Pie image

Provided by Rhoda Boone

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.