MINI KEY LIME PIES
Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
- In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
- Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g
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 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
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
MONTY'S KEY LIME PIE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the crust: Combine the graham cracker crumbs, sugar and cinnamon in the bowl of an electric mixer. Mix on low, slowly adding the melted butter. Mix for 1 minute.
- Remove from the mixer and, with your hands, press into an 8-inch pie plate to form a pie shell. Cool in the refrigerator for 30 minutes.
- Preheat the oven to 250 degrees F.
- Whip the egg yolks in the bowl of an eclectic mixer until just stiff, then add the sweetened condensed milk. Whip for 2 more minutes.
- In a small bowl, whisk together the lime juice and cornstarch, making sure not leave any lumps: The mixture should be nice and smooth. Fold the lime mixture into the egg yolk mixture. Pour the mixture into the pie shell.
- Bake until set, about 30 minutes.
MIMI'S FRESH KEY LIME PIE
This is my mom's recipe for Key Lime Pie - she hand wrote "excellent" on it. Mimi used to make this for my DH, as it is his favorite pie. Originally from the Citrus Club, this recipe calls for fresh key limes.
Provided by kitty.rock
Categories Pie
Time 1h15m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix condensed milk with egg yolks, key lime juice and key lime zest.
- Pour into graham cracker pie crust.
- Bake for 5 minutes in a 300 degree (F) oven.
- Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
- Cover pie filling with whipped cream.
- To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.
Nutrition Facts : Calories 722.2, Fat 40.7, SaturatedFat 21.8, Cholesterol 200.4, Sodium 331.7, Carbohydrate 80.8, Fiber 0.6, Sugar 69.4, Protein 12.1
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
BETTY'S KEY LIME PIE
Make and share this Betty's Key Lime Pie recipe from Food.com.
Provided by BeccaB3c
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put sweetened condensed milk into a bowl and slowly add the key lime juice.
- Mix until creamy.
- When creamy add the container of Cool Whip.
- Put into graham cracker crust and refrigerate.
- If desired, garnish with additional Cool Whip and chocolate curls.
- For the graham cracker crust, in a bowl mix the graham cracker crumbs and powdered sugar.
- Melt the butter and add to the cracker crumbs and sugar.
- Mix until blended.
- Reserve 1/2 cup of the crumbs for the top (if making another type of pie).
- Pat the balance of the crumbs in bottom and sides of the pie tin.
- Put in the refrigerator to set and get cold.
- You can use this graham cracker crust recipe as with your favorite filling or bake, as with cheesecake.
Nutrition Facts : Calories 472.9, Fat 25.1, SaturatedFat 16.5, Cholesterol 47.4, Sodium 272, Carbohydrate 58.4, Fiber 0.7, Sugar 47.7, Protein 5.9
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