Creamy Key Lime Pie Recipes

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KEY LIME CREAM PIE

I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 10



Key Lime Cream Pie image

Steps:

  • In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.

1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)
1/3 cup butter, melted
4 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon coconut extract
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
1/4 cup sweetened shredded coconut, toasted
Optional: Maraschino cherries with stems and sliced Key limes

EASY CREAMY KEY LIME PIE

Simple to make and deliciously refreshing on hot summer days. Adapted from a recipe I saw on another website. Cooking time is cooling time.

Provided by Carla3j

Categories     Pie

Time 2h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 6



Easy Creamy Key Lime Pie image

Steps:

  • In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
  • Stir in the lime juice until well blended.
  • Immediately pour filling into pie shell.
  • Chill for at least 2 hours.
  • Garnish with key lime zest.

1 (8 ounce) package softened cream cheese or 1 (8 ounce) package mascarpone cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping
1 cup fresh key lime juice
1 graham cracker pie crust
key lime zest (to garnish)

THE BEST KEY LIME PIE

A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield one 9-inch pie

Number Of Ingredients 13



The Best Key Lime Pie image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
  • For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
  • For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

1 1/2 cups graham cracker crumbs (see Cook's Note)
1/4 cup brown sugar
Pinch of kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 cups sweetened condensed milk
1/2 cup sour cream
1 cup Key lime juice, preferably fresh-squeezed
2 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons lime zest, plus more for garnish
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract

KEY LIME PIE

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 16



Key Lime Pie image

Steps:

  • For the crust: Pulse the flour, pecans, shortening and butter in a food processor until it looks like coarse cornmeal. Then with the processor running, drizzle in the cold vodka 1 tablespoon at a time until it forms into a ball. Take it out and divide in half. Place on a piece of plastic wrap and pat each piece into a disk. Wrap and place in the fridge for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Roll out 1 piece of pie crust on a lightly floured surface slightly larger than your pie tin. (Reserve the other half for another use.) Place into the tin, trim the edges and crimp the edges decoratively. Place a piece of parchment inside the pie shell, fill with pie weights or dried beans and bake for 30 minutes. Remove the pie weights and continue to bake until the pie crust is golden brown, another 10 minutes. Remove from the oven and allow the crust to cool completely.
  • For the filling: Combine the sweetened condensed milk, lime juice, sour cream, egg yolks and lime zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes. Scrape the filling into your cooled pie crust.
  • Bake until the filling only wiggles a bit in the center when you gently shake the pan back and forth, 15 to 20 minutes. Don't allow the pie to brown.
  • Cool the pie on your counter for at least 15 minutes, then place in the freezer for an hour.
  • For the whipped cream: Put the cream cheese, powdered sugar, tequila and vanilla in the bowl of a stand mixer fitted with the whip attachment. Whip on high speed until creamy and smooth. Scrape down the mixing bowl. Add the cream and start on low speed to incorporate, and then turn to high speed and whip until stiff peaks form.
  • Scrape the whipped cream into a pastry bag fitted with a decorative tip and decorate your chilled pie. Garnish with a sprinkle of fresh lime zest over top.

3 cups all-purpose flour, plus more for dusting
1/2 cup chopped pecans
1/3 cup shortening, very cold
2 sticks (16 tablespoons) unsalted butter, very cold, cubed
1/2 teaspoon fine salt
5 to 6 tablespoons vodka, very cold
3 cups sweetened condensed milk
3/4 cup key lime juice
1/2 cup sour cream
2 large egg yolks
Zest from 1 lime, plus more for garnish
1/2 block (4 ounces) cream cheese, at room temperature
3 to 4 tablespoons powdered sugar
1 tablespoon tequila
1 teaspoon vanilla extract
1 cup heavy cream, very cold

CREAMY KEY LIME PIE

Make and share this Creamy Key Lime Pie recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Cheesecake

Time 13m

Yield 8 serving(s)

Number Of Ingredients 8



Creamy Key Lime Pie image

Steps:

  • Preheat oven to 350 degrees and place pie crust, in pie pan, on a baking sheet.
  • Place cream cheese, sweetened condensed milk, egg, egg yolks, key lime juice and sugar in Master Prep Pitcher. Secure top and pulse for 15-20 seconds, until creamy and well combined.
  • Pour pie filling into crust and shake crust to settle. Bake for 12 minutes.
  • Remove from oven and let cool for 1 hour before refrigerating for at least 2 hours. Served chilled, topped with whipped cream and a slice of fresh key lime.
  • NOTE: Prep time is less than a minute, Zaar would not let me put in seconds.

1 graham cracker pie crust
8 ounces cream cheese
1 (14 ounce) can milk, sweetened condensed
1 egg
2 egg yolks
1/2 cup key lime juice
1 tablespoon sugar
whipped cream, for garnish

KEY LIME PIE

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9



Key Lime Pie image

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.

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

KEY LIME PIE ICE CREAM

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 5



Key Lime Pie Ice Cream image

Steps:

  • Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
  • When ready to serve, garnish with graham crackers.

1 1/2 cups sweetened condensed milk
1 1/2 cups heavy whipping cream
1 cup lime juice
1 teaspoon lime zest
4 to 6 graham crackers, for garnish

RICH CREAMY NO-BAKE KEY LIME PIE

This is not an authentic recipe for key lime pie but I think it is even better. Creamy, smooth, not overly sweet, quick & easy....just perfect. Makes two pies if using 9-inch store-bought graham cracker crusts.

Provided by swissms

Categories     Dessert

Time 10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6



Rich Creamy No-Bake Key Lime Pie image

Steps:

  • With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.

Nutrition Facts : Calories 336.9, Fat 20.2, SaturatedFat 8.9, Cholesterol 42.5, Sodium 298.6, Carbohydrate 35.6, Fiber 0.5, Sugar 26.4, Protein 5.1

2 (9 inch) graham cracker pie crust or 1 deep dish pie shell
16 ounces cream cheese, softened
3/4 cup key lime juice (I use bottled key lime juice)
1 (14 ounce) can sweetened condensed milk
1 teaspoon freshly grated lime zest
1 -2 cup sweetened whipped cream or 1 -2 cup creme fraiche

KEY LIME PIE

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Time 55m

Number Of Ingredients 8



Key lime pie image

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.

Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

KELLY'S RICH AND CREAMY KEY LIME PIE

My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!

Provided by Wildflour

Categories     Pie

Time 1h

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 6



Kelly's Rich and Creamy Key Lime Pie image

Steps:

  • Preheat oven to 325º.
  • In medium bowl, gently whisk eggs.
  • Slowly whisk in sweetened condensed milk.
  • Slowly whisk in key lime juice.
  • *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
  • Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
  • The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
  • Let cool. Pie will set up perfectly as it cools.
  • Refrigerate at least 4-6 hours or overnight.
  • Pie gets even better the next day! :).
  • Serve with whipped cream topping.
  • Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
  • VERY rich and creamy!
  • ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
  • The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
  • *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

Nutrition Facts : Calories 518.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 158.2, Sodium 312.1, Carbohydrate 77.5, Fiber 0.6, Sugar 66.6, Protein 11.1

6 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup key lime juice, fresh or bottled
1 (9 ounce) keebler graham cracker crust, 10-inch size
sweetened whipped cream or Cool Whip
kiwi, slices (to garnish, optional) (optional) or fresh strawberries (to garnish) (optional)

CLASSIC KEY LIME PIE

Creamy, sweet, and tart, this classic lime dessert is always a favorite.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h40m

Yield 8

Number Of Ingredients 10



Classic Key Lime Pie image

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.

Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g

1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk
⅔ cup fresh lime juice
⅓ cup sour cream
2 teaspoons grated lime peel
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

WORLD'S BEST KEY LIME PIE

Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.

Provided by June

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4



World's Best Key Lime Pie image

Steps:

  • In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g

1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed

AUTHENTIC KEY LIME PIE

I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.

Provided by JetsonRING

Time 5h30m

Yield 8

Number Of Ingredients 4



Authentic Key Lime Pie image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
  • Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
  • Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g

2 (14 ounce) cans sweetened condensed milk
4 jumbo egg yolks
½ cup Key lime juice
1 (8 inch) graham cracker crust

AUTHENTIC KEY LIME PIE WITH WHIPPED CREAM

The real deal. This pie is a bit tart and will make you think you're on vacation to Key West, Florida. I was born and raised there so trust me, I know. Yum! Enjoy!

Provided by RoseKitty8

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 9



Authentic Key Lime Pie with Whipped Cream image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust.
  • Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on.
  • Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice.
  • Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust.
  • Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes.
  • Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours.
  • Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.

Nutrition Facts : Calories 507.9 calories, Carbohydrate 58.4 g, Cholesterol 160.9 mg, Fat 29.2 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 16.8 g, Sodium 261.1 mg, Sugar 42.8 g

7 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
¼ cup white sugar
¼ teaspoon sea salt
1 pound Key limes
3 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
1 ½ tablespoons white sugar

CREAMY KEY LIME PIE

A refreshing Key lime pie gets the benefit of high fiber when the crust is made with Fiber One® original bran cereal. It's delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 11



Creamy Key Lime Pie image

Steps:

  • Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
  • In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
  • In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

2 cups Fiber One™ original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat (Neufchâtel) cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 teaspoons grated lime peel

EASY KEY LIME PIE

You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6



Easy Key Lime Pie image

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 graham cracker crust (9 inches)
2 cups whipped topping
Lime slices, optional

CREAMY LIME PIE WITH FRESH BERRIES

I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. -Anneliese Barz, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15



Creamy Lime Pie with Fresh Berries image

Steps:

  • Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.

Nutrition Facts : Calories 441 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 370mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
4 teaspoons grated lime zest
2 tablespoons lime juice
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro
TOPPING:
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 tablespoons apricot preserves

OH SO CREAMY AND FLUFFY KEY LIME PIE

We recently went to the Gaylord Texan Hotel over Christmas and had a slice of heaven in the form of a key lime pie delivered to our room. It wasn't to tart or to sweet and was oh so creamy. I was trying to recreate it for my DH birthday and hopefully got pretty close. He liked it - asked me to put some back so it wasn't totally eaten up by the family :). I also made some key lime sauce from debloves2cook recipe #166790 and put it on the plate as part of the presentation. Gave each plate a great look as well as a little lime kick. Cook time is refridgeration time. See the bottom of the instructions for a gluten free pie crust variation.

Provided by Chef C.H.

Categories     Pie

Time 4h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 9



Oh so Creamy and Fluffy Key Lime Pie image

Steps:

  • CRUST:.
  • Preheat oven to 350.
  • Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
  • Bake for 8 minutes or until golden.
  • Remove from oven and let cool completely.
  • Turn the oven down to 300.
  • *~OR Use a store bought deep dish graham cracker crust~*.
  • FILLING:.
  • Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
  • In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
  • Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
  • Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
  • Remove from oven. Cool and refridgerate until firm, at least 4 hours.
  • TO SERVE:
  • Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
  • GF VARIATION:
  • Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
  • Continue with directions above.

Nutrition Facts : Calories 646.3, Fat 30.8, SaturatedFat 17.3, Cholesterol 192, Sodium 397, Carbohydrate 80.8, Fiber 0.5, Sugar 71.7, Protein 14.6

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter, melted
5 egg yolks
3 egg whites
1 (8 ounce) package cream cheese, at room temperature
1.5 (21 ounce) cans sweetened condensed milk
2/3 cup key lime juice (ex ( Nellie & Joe famous Key West key lime juice)
sweetened whipped cream (to garnish) or Cool Whip (to garnish)

OUR FAVORITE KEY LIME PIE

We found the secret to the perfect key lime pie: a hint of fresh lemon juice.

Provided by Rhoda Boone

Categories     Dessert     Bake     Kid-Friendly     Lime     Spring     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates

Yield 1 (9") pie

Number Of Ingredients 16



Our Favorite Key Lime Pie image

Steps:

  • Make the crust:
  • Place rack in the center of oven and preheat to 350°F.
  • Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
  • Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
  • Make the filling and bake pie:
  • Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
  • Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
  • Make the topping:
  • When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
  • Do Ahead
  • Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

For the crust:
11 (2 1/4x4 3/4") graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
For the filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
7 tablespoons fresh key lime juice
2 tablespoons fresh lemon juice
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment:
A 9" pie pan

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