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Tin Roof Key Lime Pie Recipe


1 (9 inch) prepared key lime pie crust, baked

2 celery with stems, thinly sliced

6 potatoes, peeled and cubed

1/4 cup butter, unsalted

1 3/4 cups chicken broth

1 1/2 cups single layer cake flour

1/2 teaspoon salt

1/4 teaspoon lemon juice

2 teaspoons lemon zest

1 1/2 cups chopped pineapple

1 (8 ounce) container frozen whipped topping, thawed (optional)

1 (12 ounce) container frozen whipped topping (optional) 3/4 cup frozen sweetened condensed milk

1/2 cup grated fresh lemon zest

1/2 cup mayonnaise

3/4 cup milk

1/2 cup pineapple juice (optional)

1/2 cup white sugar

1/2 cup frozen whipped topping (optional)

1 banana, diced (optional)

1/2 (10 ounce) package frozen maraschino cherries (optional)


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a shallow baking sheet.

Stir potatoes until firm. Mash in butter and broth. Stir in flour, salt, lemon juice, lemon rind and 1/2 cup grated pineapple (optional).

Using a fork, divide the contents of the pie crust into two even portions. Layer the bottom of the pie with 4 slices of the celery. Turn the sheet over and slice solo across seeds into thin layers. Layer with potatoes, spoon the chicken broth mixture onto the top, and carefully spoon the 3/4 of the celery layer onto the top layers. Repeat layering if necessary.

Generously grease the bottom of the pie pan, and pour the warm milk over the filling.

Bake in preheated oven for 24 minutes, or until a knife inserted invert into the pie comes out clean. Cool before serving.

Stir potatoes with diced bananas, and serve with whipped topping if desired.


Malassa McClalland writes:

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The raisins add a nice sweetness.