Easy Frozen Key Lime Pie Recipes

Steps:

• Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
• Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
• Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
• Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Steps:

• In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
• Set in the freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving.

Steps:

• In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
• Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Steps:

• Preheat oven to 375F.
• Combine the cracker crumbs and butter in a medim bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake untl lightly brown, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• In a medium heastproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160F on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
• Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2-3 minutes. Spread evenly over pie, and serve immediately.
• Remove pie from freezer 5 minutes before serving. Spread whipped cream evenly over pie. Serve immediatley.

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.