NO-BAKE SKINNY KEY LIME PIE
This No-Bake Skinny Key Lime Pie is easy to make and much lower in calories than traditional key lime pie! This pie makes a delicious and satisfying lime dessert!
Provided by Kasey
Categories Desserts
Time 4h10m
Number Of Ingredients 6
Steps:
- Microwave 1/4 cup of water for about 1 minute until boiling. Whisk the lime jello powder into the boiling water until completely dissolved.
- Whisk the yogurt into the lime jello until well combined.
- Fold in the cool whip until the filling is smooth.
- Pour the filling into the graham cracker crust and smooth over the top. Refrigerate pie for at least 4 hours until set.
- Optional: garnish pie with lime zest and lime twists
Nutrition Facts : Calories 187 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice (1/10 of pie), Sodium 130 milligrams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
5-INGREDIENT QUICK FROZEN KEY LIME PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
CLASSIC KEY LIME PIE
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
- Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
- Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.
Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g
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
SKINNY KEY LIME PIE BARS
83% less total fat • 78% less sodium than the original recipe. This cool and creamy dessert also tastes great with cherry or orange gelatin instead of the lime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 9
Number Of Ingredients 9
Steps:
- In a small bowl, combine crushed graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
- In a large bowl, combine gelatin and the boiling water. Stir until gelatin is dissolved. Set aside.
- In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape sides of container. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
- Cover and refrigerate for 8 to 24 hours or until filling is firm. To serve, cut into squares and top with lime wedges, if desired.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 square, Sodium 430 mg, Sugar 4 g, TransFat 0 g
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
EASY KEY LIME PIE
You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
SUMMER KEY LIME PIE
Make and share this Summer Key Lime Pie recipe from Food.com.
Provided by Just Cher
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 250-degrees.
- Combine milk and egg yolks in a blender on low speed.
- Slowly add lime juice, mixing until blended.
- Pour into pie shell and bake 20 minutes.
- Let cool and refrigerate.
- Top with whipped cream& lime slices.
Nutrition Facts : Calories 523.3, Fat 20.4, SaturatedFat 7.9, Cholesterol 141, Sodium 346.5, Carbohydrate 77.3, Fiber 1, Sugar 64.3, Protein 10.5
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