KEY LIME PIE
Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.
Categories Desserts
Time 45m
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- Note: The nutritional information was calculated using 2% Greek yogurt.
Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg
KEY LIME PIE
I came up with this on the fly, after a HUGE craving for Key Lime pie set in. It's basically the same recipe that I used years ago to make "cherry cheese cake", which came from a magazine. You might want to start out with only 1/3 cup lime juice - then add the remainder, if the filling isn't tart enough. My family and friends like the tartness better, but the key limes are a little mild. Some times If I'm making two pies, use 3 full pkgs of cream cheese. Meaning each pie gets 14oz....recipe is ver versatile.
Provided by lindieb
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Let cream cheese soften at room temperature for at least an hour.
- Beat with a mixer on low speed for about a minute.
- Add eagle brand milk, and mix on low speed til creamy and well combined.
- Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
- I'm laughing at my cookbook terms - just make sure it's well mixed.
- Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
Nutrition Facts : Calories 443.9, Fat 24.2, SaturatedFat 11.3, Cholesterol 57, Sodium 352.2, Carbohydrate 51, Fiber 0.5, Sugar 41.6, Protein 7.6
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.
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
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
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.
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EASY "KEY" LIME PIE - LIGHT AND FLUFFY! - DELICIOUS ON A …
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- Preheat oven to 350 degrees F. Combine graham crumbs, sugar and melted butter in a medium sized bowl. Press into the bottom and up sides of a 9 inch glass pie plate or similar sized tart pan. You can use your fingers or gently use a small glass. You have a bit of flexibility with the size of dish. Bake for 8 minutes, or until golden brown and fragrant. Cool completely.
- In a large bowl, whip heavy whipping cream with sugar until somewhat stiff peaks form. Be careful not to overwhip it into butter! Set aside.
- Before serving, top with additional whipped cream (at least 1/2 cup of cream whipped with 1 teaspoon of sugar) and lime zest (optional). Enjoy! :)
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