Anthony’s Key Lime Pie
User Reviews
4.7
9 reviews
Excellent
Anthony’s Key Lime Pie
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You can recreate Key Lime Pie from Anthony's, a well-known Houston restaurant.
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Ingredients
- ¾ pound Graham cracker crumbs
- ½ cup packed brown sugar
- ¼ cup melted butter plus 1 tablespoon
- 42 ounces sweetened condensed milk
- 5 egg yolks
- 2 cups lime juice fresh or bottled
- 2 pints Whipped Cream
- lime slices and mint sprigs for decorations
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine crumbs, brown sugar, and melted butter.
- Press the mixture ¼ to ½ inch thick on the bottom and sides of a 10 x 2-inch fluted pie pan.
- In another bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it should be creamy color and slightly thickened) about 2 minutes.
- Pour the filling into the prepared pie crust.
- Bake at 350 degrees for 18 to 24 minutes (pressing the surface lightly with a finger should leave a mark).
- Remove the pie from the oven and let it cool to room temperature.
- Refrigerate the pie for 6 to 8 hours before serving.
- Garnish with whipped cream, fresh lime slices, and mint sprigs.
Nutrition Information
Show Details
Calories
893kcal
(45%)
Carbohydrates
117g
(39%)
Protein
16g
(32%)
Fat
41g
(63%)
Saturated Fat
23g
(115%)
Cholesterol
222mg
(74%)
Sodium
431mg
(18%)
Potassium
722mg
(21%)
Fiber
1g
(4%)
Sugar
91g
(182%)
Vitamin A
1260IU
(25%)
Vitamin C
17.7mg
(20%)
Calcium
489mg
(49%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 893 kcal
% Daily Value*
| Calories | 893kcal | 45% |
| Carbohydrates | 117g | 39% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 222mg | 74% |
| Sodium | 431mg | 18% |
| Potassium | 722mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 91g | 182% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 489mg | 49% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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