Easy Creamy Key Lime Pie Recipes

CREAMY KEY LIME PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
• In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Gradually beat in egg and condensed milk. Beat in 1 tablespoon lime peel and the lime juice. Spread over crust.
• Bake 25 to 30 minutes or until center is set. Cool 30 minutes. Cover loosely; refrigerate at least 3 hours until chilled. Just before serving, top with whipped topping. Garnish with additional lime peel. Cover and refrigerate any remaining pie.

EASY KEY LIME PIE

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.

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.

CREAMY KEY LIME PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
• In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

EASY KEY LIME PIE

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

EASY CREAMY KEY LIME PIE

Steps:

• In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
• Stir in the lime juice until well blended.
• Immediately pour filling into pie shell.
• Chill for at least 2 hours.
• Garnish with key lime zest.

EASY KEY LIME PIE II

Steps:

• Preheat oven to 250 degrees F (125 degrees C).
• In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
• In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
• Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.