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
KEY LIME BARS
I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar.
Provided by Diana Adcock
Categories < 60 Mins
Time 50m
Yield 12-18 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
- Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
- While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
- Pour over the hot crust and return the pan to the oven.
- Bake until set, around 20 minutes or so.
- Cool on a wire rack and then cut into bars.
- Dust with confectioners sugar.
- These freeze well.
KEY LIME WHOOPIE PIES
Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, with racks in middle and bottom thirds. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt. In a large bowl, with a mixer, beat yogurt, oil, and eggs on medium, 3 minutes. With mixer on low, add flour mixture in 3 additions; beat in vanilla until combined. Refrigerate batter 30 minutes. Meanwhile, using clean mixer, beat cream cheese until smooth. Beat in confectioners' sugar and lime zest and juice until smooth. Refrigerate filling, covered, until ready to use (or up to 3 days).
- Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Drop dough in 40 rounded tablespoons, 1 1/2 inches apart, on parchment-lined baking sheets. Bake until puffed and set, about 10 minutes, rotating sheets halfway through. Remove cakes from oven and immediately sprinkle with cinnamon-sugar. Let cool completely on sheets on wire racks. Peel cakes from parchment. Spread 1 tablespoon filling on flat sides of half the cakes and sandwich with remaining cakes. Serve immediately (or refrigerate in a single layer in an airtight container, up to 2 days).
Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 1 g, Protein 4 g, SaturatedFat 3 g
LIME WHOOPIE PIES
Try our recipe for Lime Whoopie Pies if you're looking for a sweet treat to serve with tea or coffee. Lime Whoopie Pies are cute little lime-flavored cake-like cookies are sandwiched together with a creamy sweet citrus filling.
Provided by My Food and Family
Categories Recipes
Time 51m
Yield 16 servings, 2 whoopie pies each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package, reducing water to 3 Tbsp. Add dry pudding mix, 1 Tbsp. lime zest and 3 Tbsp. lime juice. (Batter will be thick.)
- Drop batter, 2 inches apart, into 64 mounds on parchment-covered baking sheets, using about 1 Tbsp. batter for each mound. Sprinkle remaining lime zest evenly over 32 mounds.
- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
- Mix cream cheese, sugar and remaining lime juice until blended.
- Spread cream cheese mixture onto bottom sides of plain cookies, adding about 1 tsp. to each; cover with remaining cookies, zest sides up.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 17 g, Protein 2 g
KEY LIME WHOOPIE PIES
The sweet tartness of key lime is captured in our whoopie pies made with Betty Crocker™ Super Moist™ Yellow cake, graham crackers and key lime pie yogurt.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened. Beat 1 minute on high speed. Using 1-inch scoop or tablespoon, drop dough 2 inches apart onto cookie sheets.
- Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, beat condensed milk and lime juice with electric mixer on high speed until thick. Fold in whipped topping, yogurt and food color.
- For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
KEY LIME PIE WHOOPIE PIES
Provided by Katie Lee Biegel
Categories dessert
Time 2h50m
Yield 24 servings
Number Of Ingredients 17
Steps:
- For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
- Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
- Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
- For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
- Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.
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KEY LIME PIE • FOOD FOLKS AND FUN
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5/5 (4)Estimated Reading Time 3 minsCategory DessertTotal Time 3 hrs 15 mins
- FOR GRAHAM CRACKER CRUST: Move oven rack to middle position and preheat oven to 350 degrees F.
- In medium bowl combine crumbs, coconut, sugar, and butter. Use your hands to mix evenly until mixture resembles wet sand. Press crumbs into bottom and up sides of 9.5-inch deep-dish pie plate. Bake 10-12 minutes, or until edges start to turn golden brown. Move crust to wire rack to cool while you make key lime filling; keep oven on.
- FOR KEY LIME PIE FILLING: In medium bowl whisk together sweetened condensed milk, egg yolks, and lime juice until smooth. Pour mixture into baked graham cracker crust. Bake 30-35 minutes, or until pie jiggles slightly. Turn off oven and leave pie in for another 5 minutes. Move pie to wire rack and cool completely, about 2-3 hours.
- FOR WHIPPED CREAM TOPPING: In bowl of stand mixer fitted with whisk attachment, add heavy cream and powdered sugar. Beat mixture until stiff peaks form. Cut cream cheese into 8 pieces and set mixer to low. Slowly add cream cheese, piece by piece, and mix until fully incorporated.
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