4 Ingredient Key Lime Pie Recipes

5-INGREDIENT QUICK FROZEN KEY LIME PIE

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.

KEY LIME PIE RECIPE - (4.4/5)

Steps:

• 1. Preheat the oven to 325°F. 2. To make the filling- Whisk the lime zest and egg yolks in a medium bowl for 2 minutes until frothy. Whisk in the sweetened condensed milk and the lime juice. Set aside at room temperature to let it thicken while you prepare the crust. 3. To make the crust- In a medium bowl, stir together the graham cracker crumbs and granulated sugar. While stirring with a fork, slowly drizzle in melted butter. Mix until all of the dry ingredients are moistened. Transfer the crumbs to a 9-inch glass pie plate and evenly press the crumbs in the bottom of the pan and up the sides. Bake in the preheated oven until the crust is fragrant, about 15-18 minutes. Transfer to a wire rack to cool to room temperature. 4. To make the pie- Once the crust has cooled to room temperature, pour the filling into the crust. Bake until the center is set, yet slightly jiggly in the middle, about 15 minutes. Remove from oven and transfer the pie to a wire rack. Cool to room temperature and then refrigerate until well-chilled, at least 3 hours. 5. To make the whipped cream- Using an electric mixer, whip the cream on medium speed until soft peaks form. Add powdered sugar 1 tablespoon at a time while continuing to whip the cream until stiff peaks form. Decorate the pie with whipped cream and garnish with lime slices.

KEY LIME PIE IV

Steps:

• Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.
• Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.

4-INGREDIENT KEY LIME PIE

Steps:

• Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
• Stir until thoroughly mixed.
• Pour into 2 graham cracker crusts.
• Let chill.
• Filling will become firmer when chilled.

4-INGREDIENT COCONUT-LIME PIE

Steps:

• Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
• Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

EASY KEY LIME PIE

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.

KEY LIME PIE

Steps:

• Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
• Using a whisk beat egg yolks until buttercup yellow.
• Add about half the condensed milk, using whisk.
• Blend well and add remaining milk.
• Add half the lime juice and blend slowly.
• Add remaining juice and blend.
• Add grated rind; mix and pour into chilled pie crust.
• Refrigerate 4 hours.
• May be frozen.
• To serve, slice while still frozen and let stand about 10 minutes.
• Top with whipped cream.

KEY LIME PIE #4 RECIPE

Steps:

• Graham Cracker Crust: Preheat oven to 350 degrees. Butter 9 inch pie pan. Break up graham crackers, place crackers into food processor until breaks into crumbs. Add melted butter and sugar and pulse until smooth. Press mixture into bottom and sides of pie plate, forming neat border around sides. Bake crust until set and golden..8 minutes. Set aside on wire rack. Leave oven on. Filling: With an electric mixture with whisk attachment, beat egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower mixer speed and slowly add lime juice, mixing until combined. Pour mixture into pie pan. Bake for 10 minutes or until filling is firm. Cool in rack, then refrigerate. Place in freezer for 10 to 15 minutes before serving. Topping: Whip cream and confectioners' sugar until set. Cut pie into wedges, serve with a dollop of whipped cream.