Creamy Lime Pie Food

EASY CREAMY LIME PIE

Steps:

• Heat oven to 400°F.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Blend all remaining ingredients except COOL WHIP in blender until smooth. Pour into crust.
• Bake 20 min. or until center is almost set. Cool completely.
• Refrigerate 3 hours. Serve topped with COOL WHIP.

CREAMY LIME PIE

Steps:

• For the crust, combine the flour, butter, shortening (or lard), salt, and sugar in a food processor. Pulse until the flour looks a little damp (rather than powdery), with tiny bits of fat still visible. Alternatively, combine the ingredients in a large bowl and quickly work the fats into the flour with a pastry blender.
• Add 1 to 2 tablespoons ice water. Continue to pulse the dough until it comes together in rough, stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water.Transfer the dough into a bowl and gather together into a flat disk. Wrap in plastic and chill at least 1 hour.
• On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan. Crimp the edge, trim off excess dough, and chill for 1 hour.
• Preheat the oven to 400 F. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, onto the crust; press down to line the crust snugly. Fill with beans or pie weights. Bake until the edges begin to brown, 10 to 15 minutes.
• Reduce the oven temperature to 350 degrees F. Carefully remove the beans (or weights) and foil; return the crust to the oven and bake until it no longer looks moist, 8 to 10 minutes. If it bubbles at this point, gently press it down with the back of a spoon. Brush the beaten egg yolk over the crust, then let cool completely, 1 hour.
• For the filling, whisk together the lime zest, eggs, all-purpose flour, and sugar in a large bowl. Stir in the cream, lime juice, orange juice, and orange liqueur.
• Pour the filling into the cooled, parbaked pie crust. Place the pie in the lower third of the 350 F oven and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), 40 to 45 minutes.
• Remove pie from oven and cool on a wire rack; serve still warm if you can, dusted with powdered sugar and garnished with whipped cream and fresh lime zest.

CREAMY LIME PIE (RICK BAYLESS)

Steps:

• Preheat oven to 350 degrees.
• Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
• Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
• Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
• I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
• Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.

CREAMY LIME PIE

Steps:

• 1. The dough. Measure the flour, butter, and shortening (or lard) into a bowl or a food processor fitted with the metal blade. Quickly work the fats into the flour with a pastry blender or pulse the food processor until the flour looks a little damp (not powdery) but tiny bits of fat are still visible. If using the food processor, transfer the mixture to a bowl.
• Mix together the sugar, salt and 2 tablespoons of ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together. Press the dough together into a flat disk, wrap in plastic, and refrigerate at least 1 hour.
• On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch glass pie pan (I find it easiest to roll the dough onto the rolling pin, then unroll it onto the pie pan). Decoratively crimp the edge and trim the excess dough. Refrigerate 30 minutes.
• 2. Prebaking the crust. Heat the oven to 400 degrees. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly. Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges. Reduce the oven temperature to 350 degrees. Carefully remove the beans (or weights) and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist. (If it bubbles at this point, gently press it down with the back of a spoon.) Brush the beaten egg yolk over the crust, then let cool completely.
• 3. The Filling. Crack the eggs into a large bowl; measure in the lime zest, sugar and masa harina or flour, and beat by hand until thoroughly combined. Stir in the thick cream, lime juice, orange juice and orange liqueur.
• 4. Baking the pie. Pour the filling into the prebaked pie shell, set in the lower third of the 350-degree oven, and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), about 45 minutes.
• Cool slightly; serve warm, dusted with powdered sugar and with sauce dribbled around.
• Advance Preparation
• This delicate pie is best served shortly after it is baked.

EASY KEY LIME PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
• Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

LIME PIE

Steps:

• Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
• Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
• Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
• Garnish with whipped cream & lime slices.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

KEY LIME PIE

Steps:

• In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
• Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
• Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.

LIME & COCONUT CREAM PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.

CREAMY LIME PIE WITH FRESH BERRIES

Steps:

• Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.