5 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 WITH 5 INGREDIENTS

Steps:

• Thaw Cool Whip according to instructions. Thaw limeade.
• Whisk together in a large mixing bowl: Limeade and sweetened condensed Milk. Whisk in powdered instant pudding mix. Whisk in Cool Whip, saving 1 cup of Cool Whip for a nice topping.
• Pour mixture into crust. Place remaining 1 cup of Cool Whip around the edges for a pretty presentation.
• Allow an hour for the pie to firm up in the refrigerator.

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.

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.

KEY LIME PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350°F for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.

5 MINUTE KEY LIME PIE

Steps:

• In microwave save measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved.
• In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. refrigerate at least 4 hours or until set.
• Garnish as desired. Store in refrigerator.

5 MINUTE CREAMY KEY LIME PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling. Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.
• Garnish as desired. Store in refrigerator.

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 RECIPE - (4.5/5)

Steps:

• Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in lime zest and juice. Add ice cream; stir until completely melted and mixture is well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 2 hours or until firm. Garnish as desired.

CLASSIC KEY LIME PIE

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.