Crustless Key Lime Pie Recipes

NO BAKE LOW CARB KEY LIME PIE

Steps:

• Preheat oven to 350F.
• Add a piece of parchment paper to the bottom of your pan. This will prevent the pie crust from sticking.
• Grate the butter and add it to a large mixing bowl.
• Blend eggs, vanilla, and cream in a medium bowl and whisk until well blended and pour into a bowl with the grated butter.
• Add salt, coconut flour, shredded coconut, cinnamon, and powdered erythritol and mix until everything is well blended and comes together into a ball. It will hold together, but still, be a bit crumbly.
• Press the mixture into a pie or tart pan and prick all over with a fork
• Bake in a 350F oven for 18-20 minutes until sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your crust.
• With an electric mixer or hand mixer, blend cold cream cheese in a large bowl until the mixture has the texture of soft spreadable butter.
• Add lime juice, vanilla, powdered erythritol, and mix in well.
• Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
• Fill cooled pie shell with filling and refrigerate for 4 hours or overnight.
• Top with whip cream and toasted unsweetened coconut (optional).

HEALTHY KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium-sized bowl, stir together all of the ingredients. Press the mixture into a 9.5" pie dish. Bake for 13 minutes, or until fragrant and firm. Let cool while you make the filling.
• In a large bowl, whisk together the condensed milk and egg yolks. Whisk in the corn starch, then whisk in the yogurt and lime zest.
• Last, whisk in the lime juice. It will look curdled at first, but just whisk it vigorously and it will become smooth. Mixture should be very thick, like pudding. Scoop the mixture into the crust and bake for ~16 minutes, or until set (when you move the pan, the center should jiggle slightly but stay in place, like jello)
• Let cool for ~2 hours, then cover and refrigerate overnight. Slice, serve, and enjoy!

CRUSTLESS KEY LIME PIE

Steps:

• Line a 6x3-inch springform pan with trimmed parchment paper. Spray the inside of the pan and the parchment paper with nonstick coconut oil spray. Set aside
• In a large mixing bowl, combine the cream cheese, sweetener, vanilla extract, and coconut flour. Using a hand mixer or stand mixer, beat the ingredients on medium until combined. Continue to beat until thoroughly blended, scraping the sides of the bowl with a spatula.
• Add the eggs to the bowl, one at a time, and beat until just combined. Add the egg yolk and beat until just combined. Add the key lime juice and continue to beat until the ingredients are well combined.
• Pour the mixture into the prepared pan. Cover the top of the pan with a paper towel and then tightly cover the pan with aluminum foil.
• Place the steam rack in the inner pot and add 1 1/2 cups water to the bottom of the pot. Place the spring form pan on top of the rack.
• Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook on High pressure and set the cook time for 44 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
• Open the lid, carefully grasp the steam rack handles, and lift the rack and pan out of the pot. Remove the aluminum foil and discard the paper towel. Use a paper towel to gently blot away any moisture that has accumulated on top of the pie. Let the pie cool to room temperature (about 30 minutes) and then re-cover with the foil and place in the refrigerator to set for a minimum of 8 hours.
• Make the topping by combining the whipping cream and sweetener in a large bowl. Using an immersion blender or hand mixer, whip until the mixture becomes stiff. Cover and refrigerate.
• After the chilling time for the pie is complete, run a butter knife around the inside of the pan to loosen the pie from the sides of the pan, and then carefully remove the outer ring of the pan.
• Transfer the pie to a serving platter and slice into 8 equal-sized wedges. Top each serving with 2 tbsp of the whipped topping. Serve chilled.

EASY KEY LIME PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
• Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

NO BAKE KEY LIME PIE

Steps:

• Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
• Fold in the non-dairy whipped topping.
• Pour mixture into the pie shell and chill or freeze. It's a breeze!

KEY LIME PIE

Steps:

• For the Crust: Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• For the Filling: Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• For the Whipped Cream Topping: Shortly before serving, combine cream and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie and serve immediately.
• For the Meringue Topping: Add topping shortly before serving. In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pipe or spread meringue on pie, making sure it touches the crust all around. Use a kitchen blowtorch to brown meringue all over.