Key Lime Pie Recipes

There are many varieties of Key Lime Pie. The Key Lime is a small yellow citrus fruit slightly bigger than a golf ball. Key Limes are quite different from the larger and more familiar Persian lime. C-Brand Tropicals Key limes are grown in Mexico. Key Lime pie originated in the Florida Keys in the 1800's. This sweet tart delicacy ranges from very custardy, usually made with sweetened condensed milk, to the very light chiffon like creation made using merengue. Key lime pie may be made with either standard pastry crust or graham-cracker crust. The graham-cracker crust provides a nice balance for the tart lime flavor.

KEY LIME PIE

3 eggs
1/2 cup fresh Key Lime juice
1 can sweetened condensed milk
1/3 cup sugar
1 - 9" graham-cracker crust or a prebaked pastry shell

Separate the eggs. You'll be whipping the whites, so put them in a large enough bowl.
Combine the egg yolks, the condensed milk, and the juice, and stir until thoroughly combined.
The acidity of the juice thickens the milk and eggs into a custard.
Add the sugar to the egg whites, and beat them until stiff but not dry.
Spoon the custard evenly into the pie crust.
Spoon the beaten egg whites on top of the custard and distribute evenly.
Cover pie and bake at 350 for 20 minutes or until merengue is lightly browned.
Chill before serving.
Makes one 9-inch pie.

KEY LIME CHEESECAKE #1

Crust
3/4 cup flour
2 1/2 tablespoons sugar
1 egg
1/2 cup butter (softened)
1/2 teaspoon vanilla extract

In medium-sized bowl, stir together flour and sugar.
Add egg, butter, and vanilla extract. Beat with electric mixture till well combined. Press dough evenly onto bottom of well greased 8-inch springform pan.
Bake at 350 F for 12 to 15 minutes or till lightly browned.
Remove from oven and set aside to cool.

Filling
24 oz (3 packages) cream cheese
3/4 cup sugar
5 tablespoons sour cream
5 Teaspoons flour
4 extra large eggs
3/4 cup Key Lime juice
1 teaspoons vanilla extract

In mixing bowl, combine cream cheese, cup sugar, sour cream, and flour. Add eggs, one at a time, beating well after each. Beat in Key Lime juice and vanilla extract. Pour over crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Glaze

1/2 cup Key Lime juice
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon finely shredded lime peel

In small saucepan, stir together Keyb Lime juice, cornstarch, honey, and lime peel. Cook over medium heat and stir till thickened and bubbly. Cook and stir 2 more minutes. Pour over cheesecake.

Chill till serving time. Makes 12 to 18 slices.

KEY LIME CHEESECAKE #2

Crust:
1 1/2 cups fine graham cracker crumbs
2 tablespoons sugar
1/2 stick unsalted butter, melted and cooled

Filling:
2 1/2 8-ounce packaged cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 tablespoons flour
3 eggs
3/4 cup Key lime juice
1 teaspoon vanilla

Preheat oven to 375.

For the crust: Stir together the crumbs and sugar. Add the butter, and pat on the bottom and up
sides of buttered 9-inch springform pan. Bake crust for 8 minutes.

For the filling: Beat cream cheese and sugar until smooth. Beat in the sour cream, flour, eggs, 1 at a time, the lime juice, and the vanilla. Pour filling over the crust and bake at 375 for 15 minutes.
Reduce the temperature to 250 and bake for 50-55 minutes more or until the center is barely set.