VEGAN KEY LIME PIE FILLING
This is a tad of a spinoff of a recipe on the side of a Nasoya Silken Creations box. You can skip the vanilla and cut the confectioners sugar a little bit if you use Silken Creations Vanilla instead. I didn't include a recipe for a pie crust because I like it crustless! And for ultimate laziness, you can even mix it right in the pie pan! There are lots of good vegan pie crust recipes on here, or you can buy a premade one. Note that cook time does not include cooling time.
Provided by the80srule
Categories Pie
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour the tofu into a mixing bowl.
- Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).
- Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.
- Same with the cornstarch-- add it and blend.
- Add all of the lime juice and blend well.
- Pour the mixture into an ungreased 8" pie pan (if crustless) or a premade 8" or 9" pie crust.
- Bake at 375 for 30-35 minutes or until set.
- Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.
Nutrition Facts : Calories 59.7, Fat 1.6, SaturatedFat 0.2, Sodium 3.5, Carbohydrate 8.3, Fiber 0.1, Sugar 4.7, Protein 3
KEY LIME PIE WHOOPIE PIES
Provided by Katie Lee Biegel
Categories dessert
Time 2h50m
Yield 24 servings
Number Of Ingredients 17
Steps:
- For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
- Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
- Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
- For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
- Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.
KEY LIME PIE TRUFFLES
These key lime truffles have all the classic flavors of key lime pie wrapped into one bite-size candy. The luscious ganache filling gets bright citrus flavor from lime zest, and the truffles are rolled in graham-cracker crumbs for authentic crunch.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 22 to 24 truffles
Number Of Ingredients 7
Steps:
- Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes.
- Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
- Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
- Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
- Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.
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 PIE
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Categories Milk/Cream Mixer Citrus Egg Dessert Bake Lime Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
- Make filling and bake pie:
- Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
- Make topping:
- Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
- *Available at Manhattan Key Lime (212-696-5378).
KEY LIME PIE
Make and share this Key Lime Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°.
- In a big bowl, cream the sugar, butter, and salt together until smooth.
- Add the remaining crust ingredients and mix until smooth.
- Roll out the dough on a lightly floured surface, making a round 13 inches across and ¼ inches thick.
- Line a 9-inch tart pan with a removable bottom with the dough; trim off the excess; bake 12-15 minutes or until the crust is nicely brown.
- Make the filling: combine all the filling ingredients together with a wire whisk.
- Pour into the baked pie crust; bake at 325° for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting.
- The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve.
- Drizzle in a zigzag across a plate, and then place a slice of pie on top.
- Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.
Nutrition Facts : Calories 1085.1, Fat 42.4, SaturatedFat 24.9, Cholesterol 325.5, Sodium 154.6, Carbohydrate 161.9, Fiber 4.8, Sugar 102.1, Protein 17.4
KEY LIME PIE
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
KEY LIME PIE
A traditional Key Lime Pie in a graham cracker crust. Stores in the refrigerator up to three days. Adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum.
Provided by threeovens
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- To make the crust by hand: Place in a plastic bag and use a rolling pin to crush.
- In a medium bowl, combine crumbs and sugar; stir in melted butter.
- To make the crust in a food processor: Process crackers and sugar until crackers are finely crushed, about 20 seconds; add melted butter and pulse until incorporated, about 10 pulses.
- Press mixture into a 9 inch pie pan using the back of a spoon.or your fingers.
- Bake crust until just set, about 6 minutes (crust will only color slightly).
- Meanwhile, in a medium bowl, lightly whisk together egg yolks with the sweetened condensed milk; gradually beat in the lime juice (mixture will thicken) and the zest; set aside.
- In the bowl of a stand mixer (or a large bowl and an electric mixer) beat egg whites until foamy; add the cream of tartar and beat until stiff peaks form; set aside.
- In a saucepan, stir together sugar and water, then heat over medium heat until the sugar dissolves; reduce heat to a simmer and cook, stirring occasionally, until the soft ball stage (236 degrees F); remove from heat.
- With the mixer on low speed, gently pour syrup over the egg whites until incorporated; increase heat to high and beat 2 minutes.
- Remove 2 cups of the meringue, then cover the remainder with plastic wrap and set aside.
- Fold the 2 cups of meringue into the lime mixture; pour int crust.
- Bake (at 350 degrees F) until set, 15 minutes.
- Spread remaining meringue over entire surface of pie and sprinkle with powdered sugar (to create extra crunch), if desired.
- Return pie to oven for 5 minutes, then turn on broiler and cook 20 seconds to 1 minute until meringue is golden.
- Cool pie at least 4 hours before serving; use a wet, thin knife to cut.
- Store, uncovered, in the refrigerator, up to 3 days.
Nutrition Facts : Calories 361.4, Fat 14.8, SaturatedFat 8.1, Cholesterol 141.1, Sodium 205.7, Carbohydrate 51.3, Fiber 0.4, Sugar 45.2, Protein 7.8
KEY LIME PIE
As easy as Pie ladies home journal Sept 1991 from poogan's porch restaurant Charleston, south Caroline
Provided by IRISH SMITTY
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven bake pie crust for 10 minutes.
- combine condense milk,key lime juice in large bowl.
- . beat heavy cream to stiff.
- fold milk mixture into stiff cream, until blended.
- scoop filling into prepared crust.
- freeze until semi-firm, at least 4 hours. let stand at room temperature 10 minutes before serving
- garnish with julienned lime peel.
Nutrition Facts : Calories 413.3, Fat 22.8, SaturatedFat 11.1, Cholesterol 57.6, Sodium 245.4, Carbohydrate 48.6, Fiber 0.5, Sugar 38.7, Protein 5.8
PALEO/PRIMAL KEY LIME PIE
"Kick A$$ Paleo Key Lime Pie" recipe by Steve Parsoneault @ Paleo-Zone (stevepaleo.blogspot.com). Totally delicious! I did add an extra tablespoon of honey, though, because it was sooo tart.
Provided by eknecht
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Put almonds, dates,a nd coconut oil in a food processor and process when it is just short of nut-butter.
- Rub a 9" glass pie pan with a bit of coconut oil.
- Add crust mixture, pressing flat with your fingers. You can work the crust up the sides, but it may burn in the oven. Halfway up is good. . Bake at 350 for 6-8 minutes - should be just a tad golden.
- Filling: Whisk lime zest, juice, honey, coconut flour, eggs, and coconut milk by hand or with a hand blender until smooth and creamy. Pour into pre-baked pie crust. Return to oven for 25-30 minutes at 350 or until filling is almost set.
Nutrition Facts : Calories 365.5, Fat 22.8, SaturatedFat 8.8, Cholesterol 69.8, Sodium 40.9, Carbohydrate 36.1, Fiber 3.7, Sugar 29.1, Protein 8.7
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
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
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