Lime Cloud Pie Recipe 425 Recipes

LIME PIE

Steps:

• In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.

LEMON CLOUD PIE I

Steps:

• Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
• Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
• In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
• Spoon filling into shell and chill.

LIME CLOUD PIE RECIPE - (4.2/5)

Steps:

• Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan or 9" round pie pan Refrigerate until ready to use. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust. Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

'KEY LIME' CLOUD SQUARES

Steps:

• Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
• Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

LIME PIE

Steps:

• Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
• Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
• Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
• Garnish with whipped cream & lime slices.

LIGHT-AS-A-CLOUD KEY LIME PIE EXTRAORDINAIRE

Steps:

• Set oven to 325°F.
• For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.
• Press into a 9-inch pie plate.
• Bake crust for 5 minutes; remove and cool completely.
• Separate 3 eggs, then place the whites into a mixing bowl.
• Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food colouring until combined.
• Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites in the lime mixture.
• Pour the filling into the partially baked pie crust.
• Bake at 325°F for 10-15 minutes or until just set.
• Let cool at room temperature then place in freezer for a minimum of 5 hours (or overnight).
• Just before serving whip cream with confectioners' sugar (to taste).
• Serve the pie decorated sweetened whipped cream and lime slices.