Best 3 Tommy Bahamas Key Lime Pie Recipes
Indulge in the tropical flavors of paradise with Tommy Bahamas' Key Lime Pie, a culinary masterpiece that captures the essence of the Caribbean. This delectable dessert tantalizes taste buds with its creamy, tangy filling nestled in a graham cracker crust, topped with fluffy whipped cream and a sprinkle of key lime zest. Experience a symphony of flavors in every bite, as the sweet and sour notes of key limes dance harmoniously on your palate. This recipe guide unveils the secrets behind creating this iconic pie, providing step-by-step instructions for the perfect crust, filling, and topping. Additionally, discover variations like the No-Bake Key Lime Pie and Key Lime Pie Bites, offering delightful alternatives for those seeking a time-saving option or a fun, bite-sized treat. Embark on a culinary journey to the tropics with Tommy Bahamas' Key Lime Pie, a taste of paradise that will transport you to a world of sunshine and sandy beaches.
Here are our top 3 tried and tested recipes!
TOMMY BAHAMA'S KEY LIME PIE
Check out this recipe on the Tommy Bahama website.
Provided by ali Bresnahan
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Place pie shell in oven and bake for 5 minutes. Shell should look golden brown. Let cool at room temperature. While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated.
MACADAMIA KEY LIME PIE
I make Key lime pie at least four times a month during summer, it's so refreshing. The shortbread crust adds richness. -Brynn LeMaire, Gueydan, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours., In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.
Nutrition Facts : Calories 604 calories, Fat 45g fat (23g saturated fat), Cholesterol 111mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.
TOMMY BAHAMA KEY LIME PIE WITH WHITE CHOCOLATE MOUSSE WHIPPED CR
I found this on the Tommy Bahama Site and am posting to take to a Memorial Day Picnic. Cooking time includes both cooking and cooling times. The original recipe calls for an uncooked pastry crust, but I prefer a graham cracker crust. You can use either.
Provided by Cook4_6
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
- Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
- Shell should look golden brown. Let cool at room temperature.
- While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
- Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
- Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
- To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
- Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
- Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
- Cut a slice in your lime "wheels," twist and place in the center of each piece.
Tips:
- For the best results, use fresh key limes. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
- Make sure the butter is very cold before you start making the crust. This will help to prevent the crust from becoming too crumbly.
- Don't overmix the crust dough. Overmixing will make the crust tough.
- When you're baking the crust, keep an eye on it to make sure it doesn't overcook. The crust should be golden brown around the edges, but it should still be slightly soft in the center.
- Let the crust cool completely before you fill it with the key lime filling.
- For a smoother filling, strain the key lime juice before you add it to the other ingredients.
- Don't overbeat the egg yolks when you're making the filling. Overbeating can make the filling curdle.
- Cook the filling over medium heat, stirring constantly. Don't let the filling boil, or it will curdle.
- Let the filling cool completely before you pour it into the crust.
- Chill the pie for at least 4 hours before serving. This will allow the filling to set and the flavors to develop.
Conclusion:
Tommy Bahama's Key Lime Pie is a classic dessert that is perfect for any occasion. With its creamy, tangy filling and graham cracker crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try!
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