EASY KEY LIME PIE
You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.
FLUFFY KEY LIME PIE
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.
Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
KEY LIME CREAM PIE
I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.
OH SO CREAMY AND FLUFFY KEY LIME PIE
We recently went to the Gaylord Texan Hotel over Christmas and had a slice of heaven in the form of a key lime pie delivered to our room. It wasn't to tart or to sweet and was oh so creamy. I was trying to recreate it for my DH birthday and hopefully got pretty close. He liked it - asked me to put some back so it wasn't totally eaten up by the family :). I also made some key lime sauce from debloves2cook recipe #166790 and put it on the plate as part of the presentation. Gave each plate a great look as well as a little lime kick. Cook time is refridgeration time. See the bottom of the instructions for a gluten free pie crust variation.
Provided by Chef C.H.
Categories Pie
Time 4h30m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CRUST:.
- Preheat oven to 350.
- Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
- Bake for 8 minutes or until golden.
- Remove from oven and let cool completely.
- Turn the oven down to 300.
- *~OR Use a store bought deep dish graham cracker crust~*.
- FILLING:.
- Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
- In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
- Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
- Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
- Remove from oven. Cool and refridgerate until firm, at least 4 hours.
- TO SERVE:
- Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
- GF VARIATION:
- Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
- Continue with directions above.
Nutrition Facts : Calories 646.3, Fat 30.8, SaturatedFat 17.3, Cholesterol 192, Sodium 397, Carbohydrate 80.8, Fiber 0.5, Sugar 71.7, Protein 14.6
FLUFFY "KEY" LIME PIE
Make and share this Fluffy "key" Lime Pie recipe from Food.com.
Provided by ChefChic
Categories Pie
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine graham, butter, and powdered sugar in mixer until well mixed, then press into a 9-inch pie plate. (Optional: Bake at 350 for 6-8 minutes, just until you can begin to smell the crust baking.) Freeze crust until needed.
- Grate the zest from one full lime. Squeeze the juice from fresh limes to make 1/3 cup (approximately 1 1/2 limes) of juice.
- Whisk together sugar, yolks, zest, and lime juice in a double boiler and heat until they form a custard. Remove from heat and allow to cool.
- Whip egg whites to stiff peaks and then beat in sugar.
- Fold egg whites into custard.
- Whip cream and confectioner's sugar together to stiff peaks. Fold into custard mixture.
- Gently spread the custard mixture into the pie crust and freeze until firm, at least 2 hours.
FROSTY KEY LIME PIE
Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It's highly recommended by field editor Lisa Feld of Grafton, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 207mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.
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EASY KEY LIME CREAM PIE — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (33)Estimated Reading Time 2 minsServings 8Total Time 20 mins
- Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, melted butter and 2 tablespoons of sugar.
- Press into the bottom and up the sides of a 9-inch pie plate. Bake for 7-10 minutes, or until golden; cool completely.
- Add sweetened condensed milk to a large bowl. Gradually beat in key lime juice with an electric mixer until smooth and thickened.
- In a separate bowl, beat cream and 1/4 cup sugar with an electric mixer until stiff peaks form. Fold whipped cream in to key lime mixture.
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4.4/5 (22)Total Time 2 hrs 45 minsServings 1
- Preheat the oven to 350°F., To make the crust: Combine the ingredients in the bowl of your mixer or a food processor — a few pulses will do it — then press the mixture into a 9" pie pan., Bake for 20 to 22 minutes, until the crust is golden brown.
- Set aside to cool while making the filling., To make the filling: In a medium-sized bowl, beat the cream cheese until soft.
- Add the condensed milk and beat until well-blended., Stir in the Key lime juice and the lime oil (if you're using it).
- Add the sour cream, mixing until smooth., Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving., To make the topping: In a medium sized bowl, whip the cream with the sugar until soft peaks form.
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