Refrigerator Lime Pie Food

LIME PIE

Steps:

• Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
• Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
• Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
• Garnish with whipped cream & lime slices.

PERFECT KEY LIME PIE

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until browned, about 15-20 minutes.
• Remove from the oven and allow to cool on a rack to room temperature before filling. To speed this process, I sometimes refrigerate the crust for 10 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat softened cream cheese in mixing bowl until creamy. Add sweetened condensed milk and beat to incorporate. Add egg yolks and beat well. Add lime juice and beat till combined.
• Pour mixture into cooled pie crust and spread with spatula until evenly distributed. Place on cookie sheet and then into the oven and bake for 10 minutes or until the filling begins to set.
• Remove from oven and chill in refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

EASY REFRIGERATOR WHITE CHOCOLATE LIME PIE (NO-BAKE)

Steps:

• In a medium saucepan combine the whipping cream with the white chocolate baking chips over low heat; cook 5 minutes or until the chips melt, stirring constantly.
• Remove from heat, add in sour cream, lime rind, fresh lime juice and food colouring (if using) mix well to combine.
• Pour into prepared crust.
• Cover and chill for at least 8 hours.
• Serve with a dollup of whipped cream or Cool Whip and a thin slice of lime.
• Delicious!

REFRIGERATOR LIME PIE

Steps:

• In a large bowl combine limeade concentrate, sweetened condensed milk and lime zest together.
• Add in the dry pudding mix.
• Let sit on the counter for about 5 minutes.
• Fold in thawed Cool Whip until completely combined then mix in the food colouring.
• Pour into prepared pie crust.
• Cover the top of the pie with plastic wrap and chill for a minumum of 3 or more hours.
• Before serving dollup with Cool Whip or whipped cream and garlich with lime slices if desired.
• *NOTE* for my Oreo cookie crust recipe --.
• Process 14 regular size Oreo cookies in a processor until finely crushed (the cookies MUST be crushed fine).
• Place the crumbs into a bowl and add in 1/4 cup melted butter or margaine mix well.
• Pat into the pie plate; chill while making the rest of the recipe.
• This amount is enough crumbs for a 9-inch pie crust.

LIME PIE

Steps:

• Prepare Baked Pastry Shell; set shell aside.
• For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
• Stir in lime peel.
• Gradually stir in lime juice (mixture will thicken).
• Pour into the baked pastry shell.
• Bake in a 350 degrees oven for 30 minutes.
• Remove from oven; cool completely.
• To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
• Makes 10 servings.

FLUFFY LEMON-LIME PIE

Steps:

• In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

LIME PIE

Steps:

• In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.

EASY KEY LIME PIE

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.

KEY LIME PIE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
• Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
• To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
• Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

PINEBERRY KEY LIME PIE RECIPE BY TASTY

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.