LIGHT-AS-A-CLOUD KEY LIME PIE EXTRAORDINAIRE
If you are looking for an everyday common key lime pie then this is not for you, the addition of beaten egg whites added to the filling is what makes this pie stand out from any other recipe! if you want a less fluffier pie then just use two egg whites instead of three. Prep time includes freezer time. This pie may also be served frozen just thaw slightly before slicing
Provided by Kittencalrecipezazz
Categories Pie
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 325°F.
- For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.
- Press into a 9-inch pie plate.
- Bake crust for 5 minutes; remove and cool completely.
- Separate 3 eggs, then place the whites into a mixing bowl.
- Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food colouring until combined.
- Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites in the lime mixture.
- Pour the filling into the partially baked pie crust.
- Bake at 325°F for 10-15 minutes or until just set.
- Let cool at room temperature then place in freezer for a minimum of 5 hours (or overnight).
- Just before serving whip cream with confectioners' sugar (to taste).
- Serve the pie decorated sweetened whipped cream and lime slices.
Nutrition Facts : Calories 631.4, Fat 41.3, SaturatedFat 24.4, Cholesterol 235.2, Sodium 321, Carbohydrate 57.8, Fiber 0.8, Sugar 47.4, Protein 10.8
KEY LIME PIE (LIGHT)
Make and share this Key Lime Pie (Light) recipe from Food.com.
Provided by Redsie
Categories Pie
Time 30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.
- Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.
- Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.
- Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.
- Chill before serving.
KEY LIME PIE
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.
KEY LIME DELIGHT PIE
Steps:
- Preheat the oven to 425 degrees F.
- Crust:
- Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.
- Filling Preparation:
- Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture.
- Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.
- Topping Preparation:
- Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.
FROZEN KEY LIME PIE
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.
KRISTI'S KEY LIME PIE
Steps:
- If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time. Key limes are very tough - do not drop in too many at one time. Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor. Process completely, then pour through strainer into another container. Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice.
- Preheat oven to 350 degrees F.
- Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes. Remove from the oven and cool pie completely, about 1 hour. Top with whipped topping and put in freezer. Freeze at least 3 hours. Serve straight from freezer. Cutting the pie is made easier by wetting a knife in hot water before slicing.
KEY LIME PIE PARFAITS
Key limes are smaller, rounder and have a yellower flesh than traditional limes. If you can find key limes, use them in this dish to add a sweet-tartness. Recipe from Cooking Light Magazine.
Provided by DailyInspiration
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
- Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.
Nutrition Facts : Calories 119.2, Fat 4.8, SaturatedFat 2.1, Cholesterol 55, Sodium 82.8, Carbohydrate 17.1, Fiber 0.3, Sugar 10.7, Protein 2.7
KEY LIME PIE
I made this for my DH for Father's Day since he loves key lime anything. He declared the best he's had -- and that's saying something since he's eaten key lime pie all over the US! I used Nellie and Joe's Key Lime Juice.
Provided by Lvs2Cook
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine crust ingredients and press onto 9" pie plate. Bake at 350°F for 10 minute; cool.
- Stir together milk and lime juice. When thickened, pour onto crust.
- Beat egg whites with cream of tartar until foamy, add sugar slowly and continue beating until meringue forms glossy and white stiff peaks.
- Spread on pie and peak up with ends of fork. Bake 25 minutes at 325°F.
- Chill for 8 hours to set.
Nutrition Facts : Calories 520.5, Fat 18.2, SaturatedFat 10.6, Cholesterol 54, Sodium 297.5, Carbohydrate 82.2, Fiber 0.6, Sugar 71.7, Protein 10.2
FLUFFY KEY LIME PIE FROM TOH (LIGHTER VERSION)
Got this on-line from Taste of Home, a little differant from other recipes with no condensed milk. It's described as low in fat, sugar and fuss, doesn't get any easier than that and would be a good desert for my Mom who is a diabetic. Diabetic exchanges reported as 1 starch, 1 fruit and 1 fat. Finally got around to making this and for a light version it's very good, fluffy and tart and pretty simple. A nice treat for those warm summer evenings. I couldn't find the prepared graham crust so used recipe#338535 and made it with splenda and it turned out great.
Provided by Bonnie G 2
Categories Dessert
Time 20m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl dissolve gelatin in boiling water.
- Whisk in yogurt.
- Fold in whipped topping.
- Pour into crust.
- Cover and refrigerate for at least 2 hours or until set.
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
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
KEY LIME PIE I
This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.
Provided by IRENED
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
- Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
- To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
- Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 42.7 g, Cholesterol 146.2 mg, Fat 25.4 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 234.4 mg, Sugar 35.2 g
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