NO-BAKE KEY LIME PIE
You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.
Categories dessert
Time 12h20m
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
- In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
- Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
- Serve topped with additional whipped cream and lime zest.
OUR FAVORITE KEY LIME PIE
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Provided by Rhoda Boone
Categories Dessert Bake Kid-Friendly Lime Spring Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Frankenrecipe Small Plates
Yield 1 (9") pie
Number Of Ingredients 16
Steps:
- Make the crust:
- Place rack in the center of oven and preheat to 350°F.
- Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
- Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
- Make the filling and bake pie:
- Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
- Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
- Make the topping:
- When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
- Do Ahead
- Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
NELLIE & JOE'S KEY LIME PIE
This is not my recipe, but had to share!! It is THE BEST key lime pie I've ever had! The recipe can be found at www.keylimejuice.com. Hope you enjoy it as much as we do!!! The photo is a stock photo of Nellie & Joe's Key Lime Juice...I thought they deserved the credit, besides....our pie was gone before I could get a picture!...
Provided by Amber Franks
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
- 2. **** I make whip cream from heavy whipping cream for this recipe...It's soooo worth it!****
NELLIE'S LOW-FAT KEY LIME PIE
From "The Original Nellie & Joe's Famous Key West Lime Juice" bottle label. A nice lighter version of the famous pie. No baking required. Cook time is chill time.
Provided by BecR2400
Categories Pie
Time 8h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture.
- Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.
Nutrition Facts : Calories 168.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 0.4, Sodium 190.5, Carbohydrate 22.3, Fiber 0.5, Sugar 13.3, Protein 4
BEST, EASIEST KEY LIME PIE RECIPE
Creamy and tart, make this three-ingredient key lime pie to dazzle your next party guests or your family. If you're not an experienced pie baker, you won't believe how easy it is to make key lime pie.
Provided by Jennifer Osborn
Categories Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350
- In the bowl of a stand mixer or in a medium size bowl with an electric mixer, beat the egg yolks and the condensed milk for three minutes or until the mixture has thickened. The mix will turn a pale yellow when finished.
- Add 1/2 cup key lime juice and beat for another minute.
- Zest one lime over the top of the mixture and stir to combine
- Pour into prepared graham cracker crust.
- Bake at 350 for 15-20 minutes or until center of pie is no longer wobbly.
- Let rest and cool on counter for an hour.
- Refrigerate for at least three hours before serving.
- Slice into eight wedges and serve with whipped cream.
Nutrition Facts : Calories 436 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 245 milligrams sodium, Sugar 51 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
KEY LIME PIE MY VARIATION ON NELLIE AND JOE'S
Nellie and Joe's Famous Key Lime Juice comes from Key West. One time I forgot to separate the eggs - pie was fine but no meringue....SO I just sprinkled coconut on top when serving and it was Wonderful!!!
Provided by Ambervim
Categories Pie
Time 35m
Yield 1 Pie
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Blend milk, egg yolks and lime juice until smooth.
- Pour filling into pie shell.
- Bake 15 minutes.
- Whip egg whites and cream of tartar to stiff peak. Add a little sugar, if I am in the mood.
- Spread the meringue top of the pie and put it in the oven at 325 for 10 minutes or til the peaks brown.
- OR.
- Meringue can be placed on silpat and cooked then moved to the pie. Works well if I put the filling in custard cups instead of a pie plate.
Nutrition Facts : Calories 2699.8, Fat 108.4, SaturatedFat 38.9, Cholesterol 693, Sodium 2085.9, Carbohydrate 383.1, Fiber 4.1, Sugar 310.2, Protein 60.8
NO-BAKE KEY LIME PIE
This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.
Provided by Dan Langan
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
- In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
- For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
- Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
- With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
- Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
- For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
- Dollop the whipped cream around the surface of the pie filling.
- For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.
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