5-INGREDIENT QUICK FROZEN KEY LIME PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
KEY LIME PIE WITH 5 INGREDIENTS
I wanted a quick and easy pie that would mimic the flavor of Key Lime Pie but without the fuss. I tried a popular on-line recipe but found that without a gelling ingredient, the pie was messy to serve and the slices ran together. To solve the problem, I added Instant Pudding Mix and was very pleasantly surprised with the result. Note: use a LARGE graham cracker crust (deep dish type). If your store only carries the small prepared graham crusts, use two crusts.
Provided by CookinDiva
Categories Pie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Thaw Cool Whip according to instructions. Thaw limeade.
- Whisk together in a large mixing bowl: Limeade and sweetened condensed Milk. Whisk in powdered instant pudding mix. Whisk in Cool Whip, saving 1 cup of Cool Whip for a nice topping.
- Pour mixture into crust. Place remaining 1 cup of Cool Whip around the edges for a pretty presentation.
- Allow an hour for the pie to firm up in the refrigerator.
Nutrition Facts : Calories 354.1, Fat 12.7, SaturatedFat 7, Cholesterol 11.2, Sodium 361.5, Carbohydrate 57.6, Fiber 0.3, Sugar 51.9, Protein 3.7
5-INGREDIENT KEY LIME PIE
A simple 5-ingredient Key lime pie I've been eating my whole life in south Florida.
Provided by Logan Fleming
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
- Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
- While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
- Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 41.3 g, Cholesterol 124 mg, Fat 19.2 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 170 mg, Sugar 32.3 g
5 MINUTE KEY LIME PIE
Make and share this 5 Minute Key Lime Pie recipe from Food.com.
Provided by velvetwing
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In microwave save measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved.
- In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. refrigerate at least 4 hours or until set.
- Garnish as desired. Store in refrigerator.
Nutrition Facts : Calories 36.7, Sodium 16.9, Carbohydrate 3.5, Protein 5.9
KEY LIME PIE RECIPE - (4.4/5)
Provided by hicksofmarvin
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Beat egg yolks with condensed milk, lime juice. Pour into piecrust and bake at 325˚F for 40 minutes. Cool completely. Chill and top with whipped cream.
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- Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
- Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
- In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
- Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.
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