Easy Key Lime Pie From Betty Crocker Food

CREAMY KEY LIME PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
• In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

FLUFFY KEY LIME PIE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

EASY KEY LIME PIE

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

MUFFIN-TIN KEY LIME PIES

Steps:

• Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
• Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

EASY KEY LIME PIE FROM BETTY CROCKER

Steps:

• Beat milk and lime juice until smooth and thickened, fold in whipped topping.
• Spoon into pie crust.
• Cover and refrigerate for 1 hour to overnight.

KEY LIME POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

FLUFFY KEY LIME PIE (LIGHTER RECIPE FROM BETTY CROCKER)

Steps:

• Heat oven to 350°F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

EASY KEY LIME PIE

Steps:

• Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
• Fold in whipped topping.
• Spoon lime mixture into pie crust.
• Cover and refrigerate about 1 hour or until set.
• Garnish with grated lime peel.

EASY KEY LIME PIE

Steps:

• Beat cream cheese, sugar and lime juice until fluffy.
• Fold in 6 oz of the thawed Cool Whip.
• Pour into prepared graham cracker crust.
• Top with remaining Cool Whip.
• Cover and refrigerate at least 1 hour before serving.

KEY LIME PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir together cookie crumbs, 1 tablespoon Truvia™ Natural Sweetener and melted butter. Press in bottom and 1 inch up side of ungreased 9-inch pie plate. Bake 10 minutes.
• Meanwhile, place cornstarch in medium bowl. Slowly beat in milk with whisk, then beat in salt and egg yolks. Add 2 tablespoons Truvia™ Natural Sweetener, lime juice and lemon extract; beat with whisk. Pour into crust (it doesn't matter if crust is still hot).
• Bake 25 to 27 minutes or until filling starts to set around edge. Filling will still look runny, but will thicken and set as it cools.
• Cool completely on cooling rack, at least 25 minutes. Cover and refrigerate 8 hours before serving. Top with whipped topping.

LEMON LIME ICEBOX PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
• Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
• Garnish with lemon and lime slices. Store covered in refrigerator.

EASY KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
• In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. Bake for 12 to 15 minutes, or until set.