KEY LIME PIE
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can't find Key lime juice, regular lime juice works just fine. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
KEY LIME PIE
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.
TRADITIONAL KEY LIME PIE
I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.
Provided by The Big Cheese
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks.
- Stir in sweetened condensed milk, key lime juice and rind.
- In a small bowl, stiffly beat 1 egg white.
- Fold into pie mixture.
- Turn into baked pie shell.
- Beat the three reserved egg whites with cream of tartar until foamy.
- Gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
- Bake 15 minutes at 350° or until meringue is golden brown.
- Cool in refrigerator at least 6 hours.
Nutrition Facts : Calories 308.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 170, Carbohydrate 45.4, Fiber 0.6, Sugar 36.3, Protein 8.1
KEY LIME PIE POP RECIPE BY TASTY
Here's what you need: graham cracker, sugar, salt, butter, egg, condensed milk, lime, salt, chocolate
Provided by Rie McClenny
Categories Desserts
Yield 12 pops
Number Of Ingredients 9
Steps:
- Combine the pie crust ingredients in a medium bowl and mix well.
- Preheat the oven to 350˚F (180˚C).
- In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
- In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
- Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
- Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
- Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 36 grams
DELICIOUS KEY LIME PIE
Make and share this Delicious Key Lime Pie recipe from Food.com.
Provided by Dawnab
Categories Pie
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan, beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat, stirring constantly, just until the mixture comes to a boil. Remove from heat; stir in grated peel.
- Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
- Beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff. Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping, if desired). Pour into the baked crust.
- Chill until firm.
PINEBERRY KEY LIME PIE RECIPE BY TASTY
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
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
KEY LIME PIE TARTLETS
Steps:
- Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
- For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
- For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
- Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
KEY LIME PIE RECIPE BY TASTY
Here's what you need: graham crackers, light brown sugar, kosher salt, unsalted butter, large egg yolks, sweetened condensed milk, key lime zest, key lime juice, heavy cream, powdered sugar, key limes
Provided by Visit Florida
Categories Desserts
Time 3h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
- Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
- Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
- Pour the filling into the cooled pie crust.
- Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
- Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
- Top the chilled pie with the whipped cream and Key lime zest and slices.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 43 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, Sugar 34 grams
KEY LIME PIE - SIMPLE AND DELICIOUS
Make and share this Key Lime Pie - Simple and Delicious recipe from Food.com.
Provided by Golden Sunflower
Categories Pie
Time 18m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sweetened condensed milk and the beaten egg yolks.
- Gradually add the lime juice and mix thoroughly.
- Fill the pre-baked pie shell or graham cracker crust with the mixture.
- Bake at 350 degrees oven for 8-10 minutes. Do not allow it to brown.
- Chill the pie in the refrigerator for at least two hours.
- Whip the cream to your liking (with powdered sugar and vanilla) and garnish the pie with rosettes of whipped cream - serve extra on the side.
- Enjoy!
Nutrition Facts : Calories 474.5, Fat 19.1, SaturatedFat 8.8, Cholesterol 86.6, Sodium 260, Carbohydrate 67.7, Fiber 0.5, Sugar 55, Protein 10.2
EASY DELICIOUS KEY LIME PIE
Make and share this Easy Delicious Key Lime Pie recipe from Food.com.
Provided by delilah
Categories Pie
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- blend ingredients & pour into pie crust.
- bake at 350 degrees for 10-13 minutes.
- cool and serve with cool whip!
Nutrition Facts : Calories 14.6, Sodium 45.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 2.3
FLUFFY KEY LIME PIE
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
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
EASY KEY LIME PIE
Not usually my kind of recipe--I am ordinarily kind of a purist (i.e., I'd rather make REAL key lime pie with REAL key limes)--but this is simply fantastic. My friend who lives in my apartment complex made it and gave me the recipe.
Provided by spatchcock
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
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 (NO EGG) KEY LIME PIE
Make and share this Easy (no Egg) Key Lime Pie recipe from Food.com.
Provided by Catdocmom
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender, mix condensed milk, cream cheese, and lime juice until smooth.
- Add vanilla and blend until mixed through.
- Pour into graham cracker crust.
- Add whipped topping to top of pie.
- Refrigerate for 3-4 hours before serving.
- Decorate top of pie with lime slices.
KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY
Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
- Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
- Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
- Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
- Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
- While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
- Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
- Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams
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
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