Unbaked Key Lime Pie Food

NO-BAKE KEY LIME PIE

Steps:

• For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
• In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
• Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
• Serve topped with additional whipped cream and lime zest.

KEY LIME PIE

Steps:

• HEAT oven to 325 degrees F. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Stir in food coloring, if desired. Pour into unbaked pie crust. BAKE 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F. BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. BAKE an additional 15 minutes. Cool 1 hour. Chill at least 3 hours.
• Calories 360,Total Fat Grams9,Calories From Fat 127,Saturated Fat Grams 7.1,Saturated Fat Grams Pct DailyValue 35,CholesterolMilligrams 32,SodiumMilligrams 226,Sodium Milligrams Pct Daily Value 9,Potassium Milligrams 99,Potassium Milligrams Pct Daily Value 3,Total Carbohydrates Grams 23.1,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.5,Protein Grams 4.1,Protein Grams Pct Daily Value 8,Vitamin A Pct Daily Value 8,Calcium Pct Daily Value 3,Thiamin Pct Daily Value 10,Niacin Pct Daily Value 8,Folate Pct Daily Value 14,Magnesium Pct Daily Value 4,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

NO-BAKE KEY LIME PIE

Steps:

• For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
• In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
• For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
• In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
• Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
• With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
• Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
• For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
• Dollop the whipped cream around the surface of the pie filling.
• For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.

UNBAKED KEY LIME PIE

Steps:

• whisk together until well blended in a medium bowl the condensed milk,fresh lime juice and zest.
• pour the filling into pie crust,refrigerate for 4 hours to set the filling completely or freeze for 2 hours.
• before serving, whip until thickened;.
• 3/4 cup cold heavy cream.
• add;.
• 1/4 cup powdered sugar.

COCONUT CRUSTED KEY LIME PIE

Steps:

• Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.
• Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.
• Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.

SUMMER KEY LIME PIE

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.

EASY KEY LIME PIE

Steps:

• Beat cream cheese, sugar and lime juice until fluffy.
• Fold in 6 oz of the thawed Cool Whip.
• Pour into prepared graham cracker crust.
• Top with remaining Cool Whip.
• Cover and refrigerate at least 1 hour before serving.

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.

REDUCED-FAT KEY LIME PIE

Steps:

• Preheat oven to 375.
• Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
• Mix in sugar and butter (it's easiest to do this with your hands.).
• Press crumb mixture into a pie plate.
• Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
• Reduce oven to 325.
• Combine condensed milk, lime juice, and eggs - pour into cooled crust.
• Bake for 15 minutes.
• Allow to chill at least 2 hours, overnight is better.
• Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
• Garnish with lime zest if desired.
• If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.