4 Ingredient Key Lime Pie Food

KEY LIME PIE

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.

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

NO BAKE KEY LIME PIE RECIPE - (4.7/5)

Steps:

• Pie Crust Directions: Process all ingredients in a food processor until it can be pinched together and hold. Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan. Press it firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below. Pie Filling Directions: Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up. Recipe submitted by Andrea, Willamina , OR

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

4-INGREDIENT COCONUT-LIME PIE

Steps:

• Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
• Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.

4-INGREDIENT KEY LIME PIE

Steps:

• Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
• Stir until thoroughly mixed.
• Pour into 2 graham cracker crusts.
• Let chill.
• Filling will become firmer when chilled.

KEY LIME PIE SIMPLE 4 INGREDIENTS

Steps:

• Dissolve 3 oz. box of Lime Jello in 1/4 c. boiling water.
• Add 2 - 6 oz. Key Lime yogurt and stir to mix thoroughly. Cool slightly.
• Fold in 8 oz. tub of Cool Whip
• Spoon into graham cracker crust or Chocolate Tart Shell, see recipe. Place in refrigerator to set.

EASY (NO EGG) KEY LIME PIE

Steps:

• In blender, mix condensed milk, cream cheese, and lime juice until smooth.
• Add vanilla and blend until mixed through.
• Pour into graham cracker crust.
• Add whipped topping to top of pie.
• Refrigerate for 3-4 hours before serving.
• Decorate top of pie with lime slices.

PINEBERRY KEY LIME PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F.
• In a food processor add the graham crackers, melted butter, and light brown sugar. Pulse until well-combined.
• Flatten into a pie mold and bake at 375°F for 10 minutes. Once it's done, take it out and let it cool. (Lower the temperature of the oven to 350°)
• In a small saucepan, sauté the Diced Pineberries. Add the sugar, honey, vanilla extract, and flour. Let it simmer. Once it's a smooth thick sauce, take it off the stove and let it cool.
• In a separate medium bowl, combine Greek yogurt, Keylime juice, key lime zest, vanilla extract, sweetened condensed milk, salt, and Pineberry mixture. Mix until smooth.
• Pour the mixture into the cooled pie crust and bake for 15 minutes at 350°. Take it out once it's set and the middle jiggles a bit. Chill it in the fridge for 3-4 hours.
• In a mixer combine heavy whipping cream, sugar, vanilla extract, and lime zest. Mix until fully whipped and fluffy.
• Top the pie with the whipped cream, decorate, and serve.

4 INGREDIENT KEY LIME PIE

Steps:

• Mix limeade, condensed milk and whipped topping together.
• Pour into crust.
• Place in freezer until set. Cut and serve.

KEY LIME PIE #4 RECIPE

Steps:

• Graham Cracker Crust: Preheat oven to 350 degrees. Butter 9 inch pie pan. Break up graham crackers, place crackers into food processor until breaks into crumbs. Add melted butter and sugar and pulse until smooth. Press mixture into bottom and sides of pie plate, forming neat border around sides. Bake crust until set and golden..8 minutes. Set aside on wire rack. Leave oven on. Filling: With an electric mixture with whisk attachment, beat egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower mixer speed and slowly add lime juice, mixing until combined. Pour mixture into pie pan. Bake for 10 minutes or until filling is firm. Cool in rack, then refrigerate. Place in freezer for 10 to 15 minutes before serving. Topping: Whip cream and confectioners' sugar until set. Cut pie into wedges, serve with a dollop of whipped cream.