NELLIE & JOE'S KEY LIME PIE
This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.
Provided by Nellie and Joe's Famous Keylime Juice
Categories Pie Lime Lime Juice Bake Milk/Cream
Yield Makes 1 9" pie
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Combine milk, egg yolks, and lime juice. Blend until smooth.
- Pour filling into pie crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating.
- To serve, top with freshly whipped cream or meringue, and garnish with lime slices.
- This recipe is made available as a courtesy by Nellie and Joe's Famous Keylime Juice.
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
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
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.
LOW FAT KEY LIME PIE
I tried with rasberry jello and it also works! Can do with or without crust. I dip lowfat gram crackers into it instead of crust.
Provided by LunaH2O
Categories Pie
Time 1h4m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat water in microwave on high for 45 sec to 1.5 min until boiling. Stir in gelatin until to dissolved.
- Combine gelatin with yogurt. Fold in cool whip.
- Let set in fridge for at least 1 hours.
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