(ALMOST) NO BAKE KEY LIME PIE WITH CHOCOLATE COOKIE CRUST
This (Almost) No Bake Key Lime Pie is made extra special with a chocolate cookie crust! It's a smooth, creamy, no fuss dessert perfect for summer or winter. Includes step by step recipe video.
Provided by Ashley Fehr
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. Place the rack in the lower third of the oven.
- In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don't, add 1 TBSP water at a time until they do.
- Press the crumbs into the bottom and up the sides of a 9" pie plate and bake for 8-10 minutes, until it is dry and fragrant.
- Remove crust and let it cool completely.
- Filling:With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
- Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
- Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.
Nutrition Facts : Calories 325 kcal, Carbohydrate 26 g, Protein 3 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 195 mg, Sugar 14 g, ServingSize 1 serving
CHOCOLATE COOKIE CRUST KEY LIME PIE
Incorporate something new into an old favorite with Chocolate Cookie Crust Key Lime Pie. Chocolate Cookie Crust Key Lime Pie replaces the usual crust of this pie for one of crushed cookies.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
- Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime zest and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
- Add whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6305 g, Sugar 0 g, Protein 2 g
COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE
White chocolate and Key lime mousse pie.
Provided by EricandMonica Hagen
Time 13h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
- Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
- Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
- While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
- Spread coconut powder thinly over the cooled crust.
- Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
- Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
- Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
- Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 73.1 g, Cholesterol 38.7 mg, Fat 20.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 13.3 g, Sodium 124.2 mg, Sugar 60.3 g
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