Oreo Key Lime Pie Recipes

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OREO KEY LIME PIE



Oreo Key Lime Pie image

This recipe makes 4 pies for a party or large gathering. No cooking and very easy. Originally an Oreo recipe.

Provided by drhousespcatcher

Categories     Pie

Time 2h

Yield 4 Pies

Number Of Ingredients 8

2 lbs cream cheese, chilled
3 1/2 lbs condensed milk
2 cups lime juice
12 cups whipped topping
1 1/2 lbs Oreo cookie crumbs
9-inch Oreo cookie pie crust
Oreo cookie crumbs (optional)
chocolate syrup (optional)

Steps:

  • Note: The 1 1/3 pounds should be larger broken up cookie crumbs. The optional crumbs should be finer.
  • In a large mixer, beat the cream cheese until smooth while adding the milk and juice.
  • Fold in the topping and large cookie crumbs then pour into the crusts and chill. You want them firm.
  • Garnish as desired.

Nutrition Facts : Calories 3352.7, Fat 186.2, SaturatedFat 102.8, Cholesterol 521.4, Sodium 2233.9, Carbohydrate 376.8, Fiber 5.4, Sugar 302.1, Protein 63.9

CHOCOLATE COOKIE CRUST KEY LIME PIE



Chocolate Cookie Crust Key Lime Pie image

Incorporate something new into an old favorite with Chocolate Cookie Crust Key Lime Pie. Chocolate Cookie Crust Key Lime Pie replaces the usual crust of this pie for one of crushed cookies.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 8 servings

Number Of Ingredients 7

18 reduced-fat vanilla creme-filled chocolate sandwich cookies, finely crushed
2 Tbsp. butter or margarine, melted
1-3/4 cups boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 tsp. grated lime zest
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping

Steps:

  • Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
  • Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime zest and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
  • Add whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6305 g, Sugar 0 g, Protein 2 g

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