Key Lime And Pretzel Pie Recipes

INDIVIDUAL NO-BAKE KEY LIME PIES

Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make every summer. It couldn't be easier and tastes just like real key lime pie--but no eggs or baking required!

Provided by NicoleMcmom

Time 2h30m

Yield 12

Number Of Ingredients 9

Individual No-Bake Key Lime Pies image

Steps:

Line a 12-cup muffin tin with paper liners.
Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
Garnish with lime slices.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 44.2 g, Cholesterol 24.7 mg, Fat 13.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 100.9 mg, Sugar 38.8 g

Ingredients

1 cup graham cracker crumbs
2 tablespoons graham cracker crumbs
⅓ cup butter, melted
¼ cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
½ (12 fluid ounce) can frozen limeade concentrate
1 medium lime, zested
1 medium lime, sliced

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

Ingredients

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

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Use a food processor to pulse the pretzels into a mostly fine crumb (sand like texture), you’ll need 3/4 for the crust and 2-3 tablespoons for garnish.
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Key Lime And Pretzel Pie Recipes

INDIVIDUAL NO-BAKE KEY LIME PIES

Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make every summer. It couldn't be easier and tastes just like real key lime pie--but no eggs or baking required!

KEY LIME PIE

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

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