FLUFFY KEY LIME PIE (LIGHTER RECIPE)
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
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
KEY LIME PIE
Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.
Categories Desserts
Time 45m
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- Note: The nutritional information was calculated using 2% Greek yogurt.
Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg
KEY LIME PIE (LIGHT)
Make and share this Key Lime Pie (Light) recipe from Food.com.
Provided by Redsie
Categories Pie
Time 30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.
- Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.
- Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.
- Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.
- Chill before serving.
KEY LIME PIE
Key Lime Pie, it is easy and has only 8 servings. It is light and has only 148 calories. My sister-in-law introduced me to this recipe
Provided by yarirma wooliever
Categories Pie
Time 15m
Yield 1 9, 8 serving(s)
Number Of Ingredients 5
Steps:
- In large heat-resistant bowl, dissolve gelating in boiling water.
- With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
- Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.
Nutrition Facts : Calories 3.7, Sodium 1.9, Carbohydrate 0.3, Protein 0.6
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
NEXT LEVEL KEY LIME PIE
Make our next level key lime pie for a dessert to impress. We've gone with a pastry base and cut through the sweetness with a sweet and sour cream
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- To make the pastry, tip the flour, almonds, ginger, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs, then add the egg yolks and pulse until the pastry comes together. Tip out onto a work surface and knead into a ball. Roll it out on a lightly floured surface until it's the right size to line a deep 25cm tart tin with a slight overhang. If the pastry cracks, use the trimmings to patch it up. Chill the tart in the fridge for at least 30 mins or, if there's room, in the freezer.
- Heat the oven to 180C/160C fan/gas 4. Prod the base of the tart with a fork, then line with foil and fill with baking beans, rice or dried beans. Bake for 10 mins, then take out of the oven, discard the foil, and bake for another 20 mins until biscuit brown.
- While the tart case is baking, make the filling. Whisk the condensed milk with the egg yolks, icing sugar and lime zest, then pour in the juice gradually until completely mixed. When the tart case is ready, remove from the oven and lower the temperature to 160C/140C fan/gas 3. Trim away the overhanging pastry, pour in the filling and bake for 25-30 mins until just set with a very slight wobble. Leave to cool completely in the tin and chill for at least 1 hr. Will keep chilled for up to two days.
- To serve, make the topping by whisking the double cream with the light brown sugar, vanilla and a pinch of sea salt until it holds its shape, then fold through the soured cream until completely combined. Release the tart from its tin and spoon billows of the cream neatly on top of the tart. Finish with a sprinkling of pared lime zest, then serve in slices.
Nutrition Facts : Calories 569 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 350 degrees F. Combine graham crumbs, sugar and melted butter in a medium sized bowl. Press into the bottom and up sides of a 9 inch glass pie plate or similar sized tart pan. You can use your fingers or gently use a small glass. You have a bit of flexibility with the size of dish. Bake for 8 minutes, or until golden brown and fragrant. Cool completely.
- In a large bowl, whip heavy whipping cream with sugar until somewhat stiff peaks form. Be careful not to overwhip it into butter! Set aside.
- Before serving, top with additional whipped cream (at least 1/2 cup of cream whipped with 1 teaspoon of sugar) and lime zest (optional). Enjoy! :)
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