CARNATION KEY LIME PIE
Make and share this Carnation Key Lime Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat sweetened condensed milk and lime juice in a small bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 366.1, Fat 16.4, SaturatedFat 8.3, Cholesterol 16.4, Sodium 236.9, Carbohydrate 51.4, Fiber 0.5, Sugar 42.3, Protein 5.4
KEY LIME CHIFFON PIE
From the "New Basics Cookbook". This is the best Key Lime pie I have had, though it is not exactly the traditional Key Lime Pie. It is a little bit of work :) but the results are worth it!
Provided by Dwynnie
Categories Pie
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the syrup:.
- Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest.
- Preheat the oven to 375°F.
- Prepare the crust:.
- Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool.
- Prepare the filling:.
- Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature.
- Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl.
- In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust.
- Chill, uncovered, until firm (2 to 3 hours).
- Optional: Top with additional whipped cream and a slice of lime.
UNBAKED KEY LIME PIE
Make and share this Unbaked Key Lime Pie recipe from Food.com.
Provided by Chef izzy 2
Categories Tarts
Time 10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- whisk together until well blended in a medium bowl the condensed milk,fresh lime juice and zest.
- pour the filling into pie crust,refrigerate for 4 hours to set the filling completely or freeze for 2 hours.
- before serving, whip until thickened;.
- 3/4 cup cold heavy cream.
- add;.
- 1/4 cup powdered sugar.
Nutrition Facts : Calories 827.4, Fat 40.7, SaturatedFat 19.2, Cholesterol 97.3, Sodium 494.3, Carbohydrate 108.1, Fiber 1, Sugar 88.7, Protein 11.9
CARNATION LEMON/LIME TRIFLE
Try this festive lemon lime trifle that takes almost no time to make! Prepare the lemon/lime filling, then layer it with frozen berries and cake. The dessert is stunning - in a large dish or in small beverage glasses for individual servings. Simply delicious!!
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- LEMON/LIME FILLING:.
- Combine gelatin and cold water in a small bowl or measuring cup. Add hot water. Stir to combine. Reserve.
- Whisk together juice, sugar, eggs and zest in a medium saucepan. Cook over medium heat, whisking constantly, until curd is bubbling and has thickened, about 10-15 minutes. Stir in evaporated milk, chocolate and gelatin. Combine well. Remove from heat. Pour into bowl, cover with plastic wrap and refrigerate until chilled, about 4 hours, or up to 5 days.
- TRIFLE:.
- Prepare angel food cake mix according to package directions. Cool. Tear cake into bite-size pieces and set aside.
- Assembly: Place 1/3 of cake pieces in bottom of 10 -12 cup trifle bowl. Spread with 1/3 lemon/lime filling. Cover with 1 cup frozen berries. Repeat layers two or three times, depending on the bowl shape. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours. For individual servings, assemble as above, in small drinking glasses.
- KEY LIME CRUNCH:.
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Combine ingredients in a bowl. Spread on prepared baking sheet. Bake 5-7 minutes. Remove from oven. Cool and break into pieces.
- Place about 1 tablespoons on bottom of small glass, or bowl. Top with 1/4 cup filling. Repeat 2-3 times depending on size and shape of glass, or use it as a layer on top of the trifle.
- TIPS: Use this filling as a filling with your favorite cake or cream puffs.
- Serve as a topping on meringues.
Nutrition Facts : Calories 495.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 88.7, Sodium 364.7, Carbohydrate 89.7, Fiber 4, Sugar 62.2, Protein 10.5
NUMMY EASY KEY LIME PIE
Make and share this Nummy Easy Key Lime Pie recipe from Food.com.
Provided by Miss Diggy
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg yolks with food coloring.
- Then mix in sweetened condensed milk.
- Then mix in key lime juice and zest.
- Pour into graham cracker crust and bake at 325 for about 20 minutes (check after about 13 minutes) or center is jiggly when shaken slightly, or when knife inserted in center leaves mark.
- Chill in freezer for 10-15 minutes.
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