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.
MAR-A-LAGO KEY LIME PIE
Steps:
- To make graham cracker crust: Preheat the oven to 325°. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes. To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
KEY LARGO KEY LIME PIE
Yummy!!! Perfect for summer. Cooks Note: Long cooking time is for chilling. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Pie
Time 5h19m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
- To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
- Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.
Nutrition Facts : Calories 721.9, Fat 51.1, SaturatedFat 31.1, Cholesterol 159.1, Sodium 340.6, Carbohydrate 58.2, Fiber 0.7, Sugar 45.2, Protein 10.6
MAR-A-LAGO KEY LIME PIE RECIPE
Provided by á-2421
Number Of Ingredients 14
Steps:
- To make crust, preheat oven to 325. Mix crumbs, sugar, salt and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie pan, forming and even layer on the bottom, sides and edge. Bake crust for 10 minutes. Remove from oven and allow to cool. To make filling: While crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5-6 minutes. Gradually add the condensed milk and continue to whip until thick, 3-4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes. To make topping: Whip the cream, sugar and vanilla until nearly stiff. Evenly spread on top of the pie and place in the freezer for 20 minutes prior to serving.
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
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