Time 45m Yield 8 to 10 Number Of Ingredients 11 Steps:
Preheat oven to 375 °F and set an oven rack in the middle position. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.) Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack. Lower the oven temperature to 350°F. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy. Note: The nutritional information was calculated using 2% Greek yogurt.
Time 1h3m Yield 1 (9-inch) pie Number Of Ingredients 9 Steps:
For the graham cracker crust: Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Time 1h40m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack. Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.
Time 1h30m Yield 8 Number Of Ingredients 6 Steps:
Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Make crust: Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on. Make filling and bake pie: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Make topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream. *Available at Manhattan Key Lime (212-696-5378).
Time 45m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Beat egg yolks. Stir in sweetened condensed milk, key lime juice and rind. In a small bowl, stiffly beat 1 egg white. Fold into pie mixture. Turn into baked pie shell. Beat the three reserved egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to the edge of the pie shell. Bake 15 minutes at 350° or until meringue is golden brown. Cool in refrigerator at least 6 hours.
Yield Makes 1 pie Number Of Ingredients 8 Steps:
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
Time 55m Number Of Ingredients 8 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.
