MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
KEY LIME PIE MINI DESSERT
This dessert is light, refreshing, a little tangy, and a little sweet. It has the luscious taste of key lime pie with the lovely presentation of a parfait. Everybody has room for a mini dessert, and they're the perfect end to a holiday party or even a sweet finish to a game day get-together. Garnish with whipped cream, grated lime zest, and leftover graham cracker crumbs.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
- Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
- Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
- Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 21.1 g, Cholesterol 24.5 mg, Fat 8.5 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 166.8 mg, Sugar 15.3 g
MINI KEY LIME PIES WITH CINNAMON TOAST CRUNCH CRUST
Steps:
- To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about 1/4 cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes.
- To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about 1/2 cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best.
- To make the whipped cream: Combine the heavy cream, confectioners? sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. (Or use a stand mixer with the whisk attachment?this will make things go much faster, so watch it carefully.) Spoon the whipped cream on top of the pies and top with more lime zest.
KEY LIME PIE IN A JAR
As if creamy, cool key lime pie wasn't delicious enough in itself - especially during these last hot days of summer - there's just something about individual servings in jars that send it over the top. With each bite, the whipped cream mellows the tart, zesty lime filling, and then you reach that buttery graham cracker layer. So good.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
- Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
- Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
- Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
- Bake for about 15 minutes, or until the filling no longer jiggles.
- Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
- To serve, top with whipped cream, a lime slice, and tall parfait spoons.
- Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).
MINI FROZEN KEY LIME PIES
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Provided by Katherine Sacks
Categories Dessert Frozen Dessert Lime Lime Juice Pie Cream Cheese Milk/Cream Summer Freeze/Chill Muffin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 12
Steps:
- Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
- Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
- Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
- Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
- Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
- Do Ahead
- Pies (without topping) can be made 2 weeks ahead; cover and freeze.
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
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
NO-BAKE MINI KEY LIME PIE IN A JAR RECIPE BY TASTY
Here's what you need: graham cracker, sugar, salt, unsalted butter, cream cheese, condensed milk, heavy cream, key lime juice, key lime zest, heavy cream, powdered sugar
Provided by Chandreyee Sen
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
- In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
- Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
- Next, divide your graham cracker equally into 4 jars. Pat this down.
- Make the layer smooth by pressing softy with your finger.
- Layer this with your cream cheese mix and tightly close the jars.
- Refrigerate for one hour.
- In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
- Top off your jar with the remaining whipped cream and sugar mix.
- Finally, drizzle crushed graham crackers and key lime zest on the top.
- Serve cold. Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 34 grams, Fat 28 grams, Fiber 0 grams, Protein 5 grams, Sugar 25 grams
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- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
- Before you begin, here are all of my tips for a perfect graham cracker crust. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
- Pour the filling evenly into each crust. Bake for 15-16 minutes or until the centers of the pies only slightly jiggle (I check this by wiggling the muffin pan—with an oven mitt on– while it’s still in the oven). Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
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- Vegan Key Lime Pie. Ever since I first saw vegan condensed milk in the grocery store, I’ve wanted to try to make vegan Key lime pie. I’ve tried other vegan recipes before, which all included either agar-agar or soaked cashews.
- Key Lime Cupcakes. I just love the look of these key lime cupcakes. That wonderful green swirl reminds me of ordering lime sauce on my ice cream as a kid!
- Coconut Key Lime Trifle. Trifle is such a stunning dessert, with all those incredibly flavorful layers and colors, and it’s just as impressive in individual portions as it is in one giant bowl.
- Key Lime Cookies. These cookies are light, fresh, sweet, and will melt in your mouth. They’re so good; you’ll need to make extra and have the recipe printed on cards because everyone will want it!
- No-Bake Key Lime Pie Bites. When you hear that these little bites are paleo, low carb, keto-friendly, dairy-free, gluten-free, AND vegan, you must be curious about the ingredients.
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- Key Lime Pie Mousse. For a last-minute dessert that wows, you have to try this three-ingredient key lime pie mousse. Ok, so technically, it’s a six-ingredient dish if you count the graham cracker crumble.
- Creamy Lime Pie Bars. Lemon bars are universally loved for their creamy yet slightly sour flavor. But I’m sure that these Key lime bars will be an even bigger hit.
- Key Lime Bread. You can’t think of Key limes and not think about Florida. The story goes that Key lime pie was created in Key West way back in the 1800s, and it’s been a state-staple ever since.
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