Key Lime No Cook Pie Nellie Joes Recipe 375

Steps:

• Whisk sweetened condensed milk with Nellie & Joe's Key West Lime Juice until evenly mixed. Fold in coolwhip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime.

Steps:

• Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
• Fold in the non-dairy whipped topping.
• Pour mixture into the pie shell and chill or freeze. It's a breeze!

Steps:

• 1. Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
• 2. **** I make whip cream from heavy whipping cream for this recipe...It's soooo worth it!****

Steps:

• 1. Combine milk, egg yolks and lime juice. Blend until smooth.
• 2. Pour filling into pie crust and bake at 350 for 15 minutes.
• 3. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream. Optional: garnish with lime slices.

Steps:

• For the crust:.
• Preheat oven to 350°F.
• Butter a 9-inch pie plate.
• Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
• Add melted butter& sugar and pulse until combined.
• Press mixture into bottom and up sides of pan, forming a neat border around th edges.
• Bake until crust is set and golden, about 8 minutes.
• Set aside on wire rack; leave 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, 3-4 minutes longer.
• Lower the mixer speed and slowly add lime juice, mixing until just combined.
• Pour mixture into crust and bake for 10 minutes, or until filling has just set.
• Cool on wire rack, then refrigerate.
• Freeze for 15-20 minutes before serving.
• For the topping:.
• Whip the cream and the confectioner's sugar until nearly stiff.
• Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
• Garnish with a slice of key lime if desired.

Steps:

• Preheat oven to 350.
• Blend milk, egg yolks and lime juice until smooth.
• Pour filling into pie shell.
• Bake 15 minutes.
• Whip egg whites and cream of tartar to stiff peak. Add a little sugar, if I am in the mood.
• Spread the meringue top of the pie and put it in the oven at 325 for 10 minutes or til the peaks brown.
• OR.
• Meringue can be placed on silpat and cooked then moved to the pie. Works well if I put the filling in custard cups instead of a pie plate.

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.