Fluffy Lime Pie Food

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FLUFFY "KEY" LIME PIE



Fluffy

Make and share this Fluffy "key" Lime Pie recipe from Food.com.

Provided by ChefChic

Categories     Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup powdered sugar
6 tablespoons sugar
2 large egg yolks, slightly beaten
2 tablespoons lime zest
1/3 cup lime juice
2 egg whites
2 tablespoons sugar
1 cup whipping cream
2 tablespoons confectioners' sugar

Steps:

  • Combine graham, butter, and powdered sugar in mixer until well mixed, then press into a 9-inch pie plate. (Optional: Bake at 350 for 6-8 minutes, just until you can begin to smell the crust baking.) Freeze crust until needed.
  • Grate the zest from one full lime. Squeeze the juice from fresh limes to make 1/3 cup (approximately 1 1/2 limes) of juice.
  • Whisk together sugar, yolks, zest, and lime juice in a double boiler and heat until they form a custard. Remove from heat and allow to cool.
  • Whip egg whites to stiff peaks and then beat in sugar.
  • Fold egg whites into custard.
  • Whip cream and confectioner's sugar together to stiff peaks. Fold into custard mixture.
  • Gently spread the custard mixture into the pie crust and freeze until firm, at least 2 hours.

FLUFFY LEMON PIE



Fluffy Lemon Pie image

"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon Crystal Light lemonade drink mix
1 cup cold fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

FLUFFY LEMON-LIME PIE



Fluffy Lemon-Lime Pie image

You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 4

1 envelope (.13 ounce) unsweetened lemon-lime soft drink mix
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.

KEY LIME PIE I



Key Lime Pie I image

This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.

Provided by IRENED

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
3 eggs
½ cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
1 cup heavy whipping cream
1 lime, sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
  • Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
  • To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
  • Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 42.7 g, Cholesterol 146.2 mg, Fat 25.4 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 234.4 mg, Sugar 35.2 g

FLUFFY KEY LIME PIE FROM TOH (LIGHTER VERSION)



Fluffy Key Lime Pie from Toh (Lighter Version) image

Got this on-line from Taste of Home, a little differant from other recipes with no condensed milk. It's described as low in fat, sugar and fuss, doesn't get any easier than that and would be a good desert for my Mom who is a diabetic. Diabetic exchanges reported as 1 starch, 1 fruit and 1 fat. Finally got around to making this and for a light version it's very good, fluffy and tart and pretty simple. A nice treat for those warm summer evenings. I couldn't find the prepared graham crust so used recipe#338535 and made it with splenda and it turned out great.

Provided by Bonnie G 2

Categories     Dessert

Time 20m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 5

1/3 ounce sugar-free lime gelatin, 2 package
1/4 cup boiling water
12 ounces fat-free key lime yogurt, 2 - 6 ounce cartons
8 ounces frozen fat-free whipped topping, 1 carton, thawed
1 reduced fat graham cracker crust, 8 inches

Steps:

  • In large bowl dissolve gelatin in boiling water.
  • Whisk in yogurt.
  • Fold in whipped topping.
  • Pour into crust.
  • Cover and refrigerate for at least 2 hours or until set.

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

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.

OH SO CREAMY AND FLUFFY KEY LIME PIE



Oh so Creamy and Fluffy Key Lime Pie image

We recently went to the Gaylord Texan Hotel over Christmas and had a slice of heaven in the form of a key lime pie delivered to our room. It wasn't to tart or to sweet and was oh so creamy. I was trying to recreate it for my DH birthday and hopefully got pretty close. He liked it - asked me to put some back so it wasn't totally eaten up by the family :). I also made some key lime sauce from debloves2cook recipe #166790 and put it on the plate as part of the presentation. Gave each plate a great look as well as a little lime kick. Cook time is refridgeration time. See the bottom of the instructions for a gluten free pie crust variation.

Provided by Chef C.H.

Categories     Pie

Time 4h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter, melted
5 egg yolks
3 egg whites
1 (8 ounce) package cream cheese, at room temperature
1.5 (21 ounce) cans sweetened condensed milk
2/3 cup key lime juice (ex ( Nellie & Joe famous Key West key lime juice)
sweetened whipped cream (to garnish) or Cool Whip (to garnish)

Steps:

  • CRUST:.
  • Preheat oven to 350.
  • Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
  • Bake for 8 minutes or until golden.
  • Remove from oven and let cool completely.
  • Turn the oven down to 300.
  • *~OR Use a store bought deep dish graham cracker crust~*.
  • FILLING:.
  • Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
  • In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
  • Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
  • Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
  • Remove from oven. Cool and refridgerate until firm, at least 4 hours.
  • TO SERVE:
  • Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
  • GF VARIATION:
  • Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
  • Continue with directions above.

Nutrition Facts : Calories 646.3, Fat 30.8, SaturatedFat 17.3, Cholesterol 192, Sodium 397, Carbohydrate 80.8, Fiber 0.5, Sugar 71.7, Protein 14.6

FLUFFY KEY LIME PIE (LIGHTER RECIPE FROM BETTY CROCKER)



Fluffy Key Lime Pie (Lighter Recipe from Betty Crocker) image

Found this on Betty Crocker website. Sounds yummy without all the fat of the traditional pie. No eggs either.

Provided by KaraRN

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or 1/3 cup margarine, melted
3 tablespoons sugar
1 (14 ounce) can fat-free sweetened condensed milk
1/2 cup key lime juice
1 (8 ounce) container frozen fat-free whipped topping, thawed

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.

Nutrition Facts : Calories 156.4, Fat 9.3, SaturatedFat 5.1, Cholesterol 20.3, Sodium 142.9, Carbohydrate 18.1, Fiber 0.5, Sugar 9.9, Protein 1.2

FLUFFY KEY LIME PIE



Fluffy Key Lime Pie image

For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1/4 cup boiling water
1 package (0.3 ounce) sugar-free lime gelatin
2 cartons (6 ounces each) Key lime yogurt
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PINEBERRY KEY LIME PIE RECIPE BY TASTY



Pineberry Key Lime Pie Recipe by Tasty image

Here's what you need: pineberries, granulated sugar, vanilla extract, honey, cornstarch, graham crackers, light brown sugar, melted butter, lime juice, lime zest, plain greek yogurt, sweetened condensed milk, vanilla extract, salt, heavy whipping cream, confectioners sugar, vanilla extract, lime zest

Provided by Ladii & Darien Bermudez

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 18

1 cup pineberries, diced
1 cup granulated sugar
2 tablespoons vanilla extract
1 tablespoon honey
1 tablespoon cornstarch
12 graham crackers
65 g light brown sugar
4 tablespoons melted butter
¾ cup lime juice
2 tablespoons lime zest
1 cup plain greek yogurt
1 can sweetened condensed milk
2 tablespoons vanilla extract
1 pinch salt
1 cup heavy whipping cream
2 tablespoons confectioners sugar
2 tablespoons vanilla extract
1 tablespoon lime zest

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.

Nutrition Facts : Calories 668 calories, Carbohydrate 85 grams, Fat 35 grams, Fiber 1 gram, Protein 10 grams, Sugar 76 grams

FLUFFY STRAWBERRY LIME PIE



Fluffy Strawberry Lime Pie image

A wonderful pie to serve to guests as a dessert! Plan ahead this pie needs to chill for a minumum of 3 hours before serving. Use the 4 serving size jello for this)

Provided by Kittencalrecipezazz

Categories     Pie

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 prebaked pie crust (completely cooled)
3/4 cup boiling water
1 (106 g) package strawberry Jell-O gelatin dessert
1 teaspoon lime zest
1/2 cup fresh lime juice (juice of 4 limes)
1 1/2 cups whipping cream (unwhipped)
3/4 cup powdered sugar
1 pint fresh red ripe strawberry (slightly crushed, about 2 cups)
whipped cream
fresh sliced strawberry

Steps:

  • In a bowl mix the strawberry gelatin with boiling water until the gelatin and sugar are completely dissolved.
  • Stir in the lime peel and lime juice.
  • Refrigerate for about 1 hour or until very thick but NOT set.
  • In a medium bowl beat the gelatin mixture using an electric mixer on high speed for about 4 minutes, scraping the bowl occasionally until thick and fluffy; set aside.
  • In another chilled bowl beat the whipping cream and 3/4 cup powdered sugar on high speed until stiff.
  • Using a spatula gently stir in the whipping cream mixture with the crushed strawberries into the gelatin/lime mixture.
  • Pour into prepared baked crust.
  • Refrigerate for a minumum of 3 hours or until set.
  • Garnish with whipped cream and sliced strawberries.
  • Refrigerate and leftovers.

Nutrition Facts : Calories 462.9, Fat 29.1, SaturatedFat 15.9, Cholesterol 81.5, Sodium 242.3, Carbohydrate 49.3, Fiber 1.5, Sugar 33.9, Protein 4

FLUFFY KEY LIME PIE (LIGHTER RECIPE)



Fluffy Key Lime Pie (lighter recipe) image

Cool off with a lighter key lime pie. Don't worry, it's just as flavorful as the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 6

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed

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.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 43 g, TransFat 1 g

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1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes. 2. Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks.
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