Rich Creamy No Bake Key Lime Pie Food

NO BAKE KEY LIME PIE

Steps:

• Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
• Fold in the non-dairy whipped topping.
• Pour mixture into the pie shell and chill or freeze. It's a breeze!

RICH CREAMY NO-BAKE KEY LIME PIE

Steps:

• With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.

WORLD'S BEST KEY LIME PIE

Steps:

• In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• Preheat oven to 325º.
• In medium bowl, gently whisk eggs.
• Slowly whisk in sweetened condensed milk.
• Slowly whisk in key lime juice.
• *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
• Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
• The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
• Let cool. Pie will set up perfectly as it cools.
• Refrigerate at least 4-6 hours or overnight.
• Pie gets even better the next day! :).
• Serve with whipped cream topping.
• Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
• VERY rich and creamy!
• ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
• The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
• *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

CREAMY KEY LIME PIE

Steps:

• Preheat oven to 350 degrees and place pie crust, in pie pan, on a baking sheet.
• Place cream cheese, sweetened condensed milk, egg, egg yolks, key lime juice and sugar in Master Prep Pitcher. Secure top and pulse for 15-20 seconds, until creamy and well combined.
• Pour pie filling into crust and shake crust to settle. Bake for 12 minutes.
• Remove from oven and let cool for 1 hour before refrigerating for at least 2 hours. Served chilled, topped with whipped cream and a slice of fresh key lime.
• NOTE: Prep time is less than a minute, Zaar would not let me put in seconds.

OH SO CREAMY AND FLUFFY KEY LIME PIE

Steps:

• CRUST:.
• Preheat oven to 350.
• Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
• Bake for 8 minutes or until golden.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• *~OR Use a store bought deep dish graham cracker crust~*.
• FILLING:.
• Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
• In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
• Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
• Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
• Remove from oven. Cool and refridgerate until firm, at least 4 hours.
• TO SERVE:
• Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
• GF VARIATION:
• Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
• Continue with directions above.

EASY CREAMY KEY LIME PIE

Steps:

• In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
• Stir in the lime juice until well blended.
• Immediately pour filling into pie shell.
• Chill for at least 2 hours.
• Garnish with key lime zest.