Icebox Key Lime Pie Recipes

Steps:

• MAKE CRUST: Adjust over rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9 inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
• MAKE FILLING: Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about five minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
• CHILL PIE: Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.

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:

• For the crust:.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Pulse crackers and sugar in food processor until finely ground.
• Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
• Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
• Bake until fragrant and browned around edges, 12 to 14 minutes.
• Cool completely.
• For the filling:.
• Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
• Add cream cheese and process until combined, about 30 seconds.
• Add condensed milk and pudding mix and process until smooth, about 30 seconds.
• Scrape down sides of bowl.
• Stir gelatin and 2 tablespoons lime juice in small bowl.
• Heat in microwave for 15 seconds.
• Stir until dissolved.
• With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
• Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
• To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.

Steps:

• Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.

Steps:

• Process the sugar and lime zest until the sugar turns bright green and resembles pickle relish.
• Add cream cheese and process until combined.
• Add sweetened condensed milk and pudding mix and process until smooth. Scrape down sides of bowl.
• Stir gelatin and 2 tablespoons of the lime juice in a small bowl. Heat in microwave for 15 seconds; stir until dissolved.
• With machine running, pour in gelatin mixture, the rest of the lime juice, and the vanilla. Mix until thoroughly combined.
• Pour into graham crust, cover with plastic, and chill for 3 hours.