EASY KEY LIME PIE I
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
Provided by DINNER2
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g
EASY CREAMY KEY LIME PIE
Simple to make and deliciously refreshing on hot summer days. Adapted from a recipe I saw on another website. Cooking time is cooling time.
Provided by Carla3j
Categories Pie
Time 2h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
- Stir in the lime juice until well blended.
- Immediately pour filling into pie shell.
- Chill for at least 2 hours.
- Garnish with key lime zest.
LIME PIE
I looked through every lime pie recipe listed here, and can't find one similar, so decided to post this. My mom won first place in the cream pie category at a cook off in their retirement community in Texas. I think the cream cheese gives it just that bit of difference.
Provided by kstrating
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 15
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.
Nutrition Facts : Calories 4801.6, Fat 367.9, SaturatedFat 222.5, Cholesterol 1568.7, Sodium 2283.7, Carbohydrate 351, Fiber 3.3, Sugar 277.8, Protein 48.1
EASY CREAMY LIME PIE
Our lime pie isn't just easy and creamy. It's also super citrusy, thanks to fresh lime juice and grated lime zest.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Blend all remaining ingredients except COOL WHIP in blender until smooth. Pour into crust.
- Bake 20 min. or until center is almost set. Cool completely.
- Refrigerate 3 hours. Serve topped with COOL WHIP.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
EASY LIME CREAM PIE
Make and share this Easy Lime Cream Pie recipe from Food.com.
Provided by L DJ3309
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl, mix together condensed milk and lime juice, fold in whipped cream.
- Pour into pie crust.
- Chill til set, about 3 hours.
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.
RICH CREAMY NO-BAKE KEY LIME PIE
This is not an authentic recipe for key lime pie but I think it is even better. Creamy, smooth, not overly sweet, quick & easy....just perfect. Makes two pies if using 9-inch store-bought graham cracker crusts.
Provided by swissms
Categories Dessert
Time 10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.
Nutrition Facts : Calories 336.9, Fat 20.2, SaturatedFat 8.9, Cholesterol 42.5, Sodium 298.6, Carbohydrate 35.6, Fiber 0.5, Sugar 26.4, Protein 5.1
KELLY'S RICH AND CREAMY KEY LIME PIE
My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325º.
- In medium bowl, gently whisk eggs.
- Slowly whisk in sweetened condensed milk.
- Slowly whisk in key lime juice.
- *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
- Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
- The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
- Let cool. Pie will set up perfectly as it cools.
- Refrigerate at least 4-6 hours or overnight.
- Pie gets even better the next day! :).
- Serve with whipped cream topping.
- Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
- VERY rich and creamy!
- ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
- The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
- *If preferred, you can also bake this pie in a 9" deep dish pastry crust.
Nutrition Facts : Calories 518.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 158.2, Sodium 312.1, Carbohydrate 77.5, Fiber 0.6, Sugar 66.6, Protein 11.1
CREAMY LIME PIE (RICK BAYLESS)
Or Pay de Lim'on comes from Rick Bayless's Mexican Kitchen. Delicious and not too sweet. I use Recipe#291722 and sealed it with beaten egg yolk right after it comes out of my oven. The timing here does not include the time needed to make and bake the single crust before putting this filling into nor does it include making the creme fraiche or crema mexicana. I used Recipe#218458. Notice how this pie is baked and not stirred in sauce pan on top of the stove. The original recipe said 4 1/2 teaspoons of lime zest, we thought that was not enough so upped it to 5 teaspoons of lime zest. Am unsure if that is the right amount? It also has orange liqueur in it making it muy bueno! Rick Bayless also suggests serving it with Crimson Prickly Pear Sauce which RZ does not recognize as an ingredient or with a fruit sauce of your choice. Lots of ingredients here should be at room temperature-eggs, crema Mexicana, limes (about 4), and oranges (2?). I have eliminated the masa harina after looking at appleydapply's kind review.
Provided by WiGal
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
- Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
- Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
- I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
- Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.
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