Dessert - Joshua weissman key lime pie recipes

Author: Dorothy Anderson  

Key lime pie is one of those quintessential Southern desserts. This zingy, creamy key lime pie with an amazing cookie crust comes together in a few minutes and is perfectly delicious!

Key Lime Pie

Key Lime Pie
This zingy, creamy key lime pie with an amazing cookie crust comes together in a few minutes and is perfectly delicious!
Provided by: John Kanell
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
  • 4 tbsp unsalted butter (melted, 56g)
  • 8.8 oz Biscoff Cookies (1 package)
  • 21 ounces sweetened condensed milk (1.5 cans)
  • 2/3 cup key lime juice (Fresh, 160mL)
  • 3 egg yolks
  • 2 tsp lime zest ( zest of 2-3 key limes.)
  • 1 cup heavy cream (240mL)
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Serving Size: 1 piece
  • Calories: 375 kcal
  • Carbohydrate: 47 g
  • Protein: 6 g
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Cholesterol: 103 mg
  • Sodium: 178 mg
  • Fiber: 1 g
  • Sugar: 33 g
How to cook:
  1. Heat oven to 350F. Add the cookies to a food processor and pulse until you have fine crumbs. Drizzle in the melted butter and pulse until combined. If you don't have a processor handy you could instead use a plastic bag and rolling pin, then just mix the crumbs and butter in a large bowl
  2. Dump the mixture into a 9" pie dish then distribute and use a flat-bottomed glass or measuring cup to press the crumbs firmly down. You can use your fingers to press the top down as the side Is compressed.
  3. Bake crust at 350F for 10 minutes.
  4. While the crust Is baking zest two limes and set aside then squeeze 2/3 cup of juice and strain out the seeds.
  5. Add the egg yolks and zest to the bowl of a stand mixer fitted with a whisk attachment and beat for a minute or so.
  6. Pour in the sweetened condensed milk and mix on medium until fully incorporated then scrape the bowl down and pour in the key lime juice while the mixer runs on low. Scrape the bowl down once more and mix.
  7. Pour the filling into the warm crust and give it a jiggle to level things out. Bake at 350F for about 10 minutes then cool on a wire rack for about 20 minutes and chill for at least an hour. You'll see some tiny holes in the pie and it will jiggle slightly when it's done baking.
  8. Top the pie with dollops of whipped cream and serve.
Notes: Key Lime Pie - Joshua Weissman, Place fine crumbs into a medium-size bowl along with brown sugar, fine sea salt and whisk together before adding melted unsalted butter mixing together until a …

The Ultimate Key Lime Pie ENTIRELY From Scratch

24/06/2020 · Click here to bundle your home and car insurance with GEICOYou can't make the perfect homemade key lime pie

Key Lime Pie Extraordinaire

Key Lime Pie Extraordinaire
Key lime pie is one of those quintessential Southern desserts.
Provided by: stacy
Yields: 10 servings
Cuisine: Southern
Number of ingredients: 11
  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice
  • 1 tbsp grated lime zest
  • 1/2 cup hazelnuts, (toasted and finely chopped)
  • 1/2 cup pecans, (toasted and finely chopped)
  • 2 tbsp honey
  • 1 tbsp butter, (melted)
  • 1 1/2 tsp cinnamon
  • pinch nutmeg
  • pinch salt
  • Calories: 416 kcal
  • Carbohydrate: 56 g
  • Protein: 9 g
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Cholesterol: 40 mg
  • Sodium: 136 mg
  • Fiber: 1 g
  • Sugar: 54 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat over to 350 degrees.
  2. Combine chopped nuts, cinnamon, nutmeg, and salt in a small bowl.
  3. Whisk melted butter and honey in another small bowl.
  4. Add nut mixture to the butter. Mix well. Press mixture into pie plate and bake for 10 minutes in preheated oven.
  5. Meanwhile, combine condensed milk, sour cream, lime juice, and lime zest to a medium bowl. Mix well and pour over prepared crust and place in preheated oven for 5 to 8 minutes, or until small bubbles surface on pie. It may not look done, but remove from oven and allow to cool. Cover and place in refrigerator for at least 6 hours. Serve with Basic Whipped Cream and top with a slice of lime.
Notes: Joshua Weissman's Homemade Key Lime Pie, Check out this key lime pie recipe featuring from scratch graham cracker crust. If you haven't heard of Joshua Weissman, allow us to introduce …

Key Lime Meringue Pie

Key Lime Meringue Pie
Adapted from the Nellie & Joe's Key lime recipe, this is a basic yet perfect Key lime pie. I've added a meringue topping to cool the tartness of the citrus.
Provided by: Posie (Harwood) Brien
Yields: 9 items
Cuisine: American
Number of ingredients: 6
  • 12 graham cracker sheets
  • 4 tablespoons melted butter
  • 3 eggs, separated
  • 14 ounces sweetened condensed milk
  • 1/2 cup Key lime juice
  • 2/3 cup sugar
How to cook:
  1. Preheat your oven to 350° F. In a food processor, pulse the graham crackers until they are fine crumbs. Add the melted butter and pulse to combine.
  2. Press the graham cracker mixture into a 9-inch pie plate or tart pan. Bake the crust for 10 to 12 minutes, until golden and fragrant. Remove from oven and let cool slightly.
  3. While the crust is baking, whisk together the 3 egg yolks, condensed milk, and Key lime juice until blended. Pour the mixture into the crust and bake for 15 minutes, or until barely jiggly in the center. Remove from oven and let cool completely.
  4. In a stand mixer or large clean bowl, whip the egg whites until foamy. Slowly add the sugar and whip until the egg whites are in stiff peaks. Spoon the meringue over the cooled pie filling.
  5. If you want to toast the topping, use a kitchen torch to lightly toast the outside of the meringue or place it under the broiler on high. WATCH it carefully! It will brown very, very quickly!
Notes: Joshua Weissman’s Key Lime Pie, 84 votes and 10 comments so far on Reddit
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