<p>Does anyone have a great recipe for Key Lime Pie, and/or a graham cracker crust? (the one time I tried to make a graham cracker crust it was a disaster.)</p>
<p>I’m thinking this might be a nice dessert to have for Easter Dinner.</p>
<p>I do have one, but I took it off the net…all cooks was the site.</p>
<p>Use actual key lime juice (the one that looks murky, not the bottle shaped like a lime).</p>
<p>The trick to making a good graham cracker crust is USE BUTTER. Don’t use margarine. Margarine has water in it and that will separate when it melts, actually making the crumbs soggy. Butter will give a drier crust.</p>
<p>Don’t underbake. Humidity will kill your crust, and make it stick to the pan.</p>
<p>Use a spring form pan not a pie plate. The crust will be fine since you will be baking the key lime part. It will not collapse off the sides.</p>
<p>BUY parchment paper, or you can use wax paper too. Spray the wax paper and place on the bottom ONLY — no SIDES, then spray the top of the wax paper and place your crust on top of that. This allows you to have an easy clean up, but also you can now cut it on a cake platter easier since the wax paper will adhere to the platter.</p>
<p>Parchment should not be sprayed with PAM…just place in the pan and move forward. It is very expensive IMHO, so unless you are a baker, you should do the wax paper route.</p>
<p>Good luck!</p>
<p>OBTW I also do Key Lime Cheesecake off of the site CopyKat.com —Cheesecake factory recipe. I think the Key lime pie one is there from Jimmy Buffets or Emerils restaurant. They both taste like the restaurant.</p>
<p>Here is a quick, yummy and EASY recipe a friend just gave me recently and she said she won a couple of local contests with it. Its supposedly very tasty and easy.
Hope this helps you !</p>
<p>Here’s the recipe:</p>
<p>1 graham cracker pie crust
1 can sweetened condensed milk
1/4 cup lemon juice
1/4 cup key lime juice
1 8 oz. container of cool whip</p>
<p>in mixer,blend well condensed milk and juices
fold in cool whip
put in pie crust and refrigerate at least 2 hours</p>
<p>Another easy recipe:</p>
<p>Graham Cracker Crust
2 containers of KEY LIME YOGURT
1 sm. container of COOL WHIP</p>
<p>Blend the yogurt and the cool whip, pour into crust, cover with wax paper (no air bubbles), freeze. Remove about 30 minutes before serving.</p>
<p>swimcatsmom, just posted a recipe here. Scroll down to post #13:</p>
<p><a href=“http://talk.collegeconfidential.com/parent-cafe/894714-simple-dessert-recipes-baking-challenged.html[/url]”>http://talk.collegeconfidential.com/parent-cafe/894714-simple-dessert-recipes-baking-challenged.html</a></p>
<p>Key lime pie is my weakness. This one is from the Barefoot Contessa - always gets great reviews. </p>
<p>Ina Garten’s Frozen Key Lime Pie</p>
<p>For the crust
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (1/4 stick) unsalted butter, melted</p>
<p>For the filling
6 extra- large egg yolks, at room temperature
1/4 cup sugar
1 14 ounce can sweetened condensed milk
2 tablespoons grated lime zest
1/4 cup freshly squeezed lime juice (4 to 5 limes)</p>
<p>For the decoration
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
Thin lime wedges</p>
<p>Preheat oven to 350 degrees.</p>
<p>For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9- inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.</p>
<p>For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.</p>
<p>For the decorations, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.</p>
<p>^^^^ Roshke, this looks good! - any tips for making the crust?</p>
<p>^^ . No real tips needed - the crust is very easy to handle and presses in and evens out easily with just the back of a spoon. Let me know how it comes out if you end up making it!</p>
<p>here is the recipe I posted on the other desert thread
Easiest ever Key lime Pie.</p>
<p>combine:
4 egg yolks lightly beaten
2 cans sweetened condensed milk
1 Cup fresh key lime juice (or combine 1/2 cup each of fresh lemon and fresh regular lime juice if you don’t want to squeeze the tiny key limes, but definitely fresh juice)
Mix well</p>
<p>Pour into a deep 9"graham cracker crust.(I just buy a keebler one - it seems pretty good to me)
Bake at 375 for 15 minutes.</p>
<p>I love key lime pie and this is as good as any I have had and incredibly quick and easy.</p>
<p>Coincidentally, I am planning to try this tomorrow-- [Key</a> Lime Pie Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Key-Lime-Pie-108125]Key”>http://www.epicurious.com/recipes/food/views/Key-Lime-Pie-108125). It received great reviews. Some years ago Cook’s magazine did an article about key limes vs. Persian (regular) limes and decided the flavor of Persian limes is superior so that is what I use.</p>
<p>This is my no-fail go-to dessert. It’s incredibly easy and gets raves every time.</p>
<p>Nellie & Joe’s Key Lime Pie
9" graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe’s Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices. </p>
<p>I make a graham cracker crust following the recipe on the back of the Keebler graham cracker crumb box and then I follow the above recipe on the back of Nellie & Joe’s key lime juice. If you can’t find this locally, you can order it through amazon.com. Just google it.</p>
<p>I also make the Nellie & Joe’s key lime pie recipe. Turns out great everytime. I make my own crust because I like to use a slightly deeper and larger pie pan than the store bought crusts. I just grind up graham crackers in the blender, add alittle bit of sugar and drizzle in melted butter until the crumbs are and will “clump” when I press some together with my fingers. Probably similar to the crust posted above with regard to portions. I’m bad because I eye-ball everything…</p>
<p>For those following this story… I am using the Epicurious recipe cited by 1moremom.</p>
<p>I needed the juice of 20 key limes for the recipe.</p>
<p>Fortunately I have a juicer which I used for this purpose…</p>
<p>I made it with persian limes; it took about five. (I’ve used N&J’s and to me it is like drinking orange juice from a can; no comparison to fresh squeezed.) The pie was good and sliced nicely. A few fresh raspberries and maybe some mint would make a pretty garnish for a company dinner.</p>
<p>what a timely thread ! I just made one today ( daughter’s recipe ) I have never had Key Lime Pie for Easter dessert , but it just seemed like a good day for it</p>
<p>The best I ever had was at Joe’s Stone Crab in Miami. They post their recipe on their website. It is not exactly the same–must be the atmosphere!</p>
<p>I do mine (recipe off the bottle of key lime juice) in a spring-form cheesecake pan. It makes a thinner pie since my cheesecake pan is large, but SO much easier to slice and serve. If your recipe is only one can of sweetened condensed milk, you won’t have a bunch of filling. Shallow pre-made crusts are fine, or only press the crumbs half–way up the spring-form pan.
Yummy, wonder if I have the ingredients to make it for tomorrow?</p>
<p>It has worked fine to use canola oil with graham cracker crumbs and sugar…I use the crumb/sugar proportions in the original crumb recipe, then add oil gradually until texture is OK for thick crust, knuckle it in glass pie plate, crisp it slightly, then add fresh lime/egg yolks/sweetened condensed milk/bit of food coloring(one drop blue, two green) to make it look right…bake until it sets. Rave reviews. The main thing about the crust is the crystalized sugar after it bakes briefly, according to my family.</p>
<p>The pie turned out well.</p>
<p>Dragonmom is right - to fill a 9-inch crust, you probably want to double the epicurious recipe (ie, double a recipe of one tin condensed milk, 4 egg yolks and the associated portion of lime juice).</p>
<p>I added some whipped cream to fill up the pie dish to the brim.</p>
<p>I used graham cracker crumbs from a box, but I can imagine one would have good results using whole crackers in a food processor. You could then add the sugar and melted butter to get nicely mixed crumbs for the crust.</p>
<p>I will definitely make it again as it is very quick and easy.</p>
<p>Interestingly the recipe I posted is pretty much the same as the epicurious one but everything is doubled except the eggs. 2 cans milk, 1 C fresh key lime juice )or 1/2C regular limes and 1/2 C lemon juice), 4 egg yolks). I don’t understand enough about baking to know how the eggs work in the recipe but it does set perfectly with just 4 yolks when the other ingredients are doubled. The original recipe was from an online recipe site and was identical to the epicurious one but in the reviews several people suggested doubling the milk and lime juice to fill the pie pan.</p>
<p>If you want even quicker and easier the pre-made keebler pie crusts are excellent, but we tried a store brand one once and it was not as good. I would definitely stick with fresh juice though, worth the extra step (though I got lazy after the first time and used regular limes rather than the tiny key limes - couldn’t really tell the difference though some aficionados might).</p>