Creamy Lime Pie With Fresh Berries Recipes

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CREAMY LIME PIE WITH FRESH BERRIES



Creamy Lime Pie with Fresh Berries image

I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. -Anneliese Barz, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
4 teaspoons grated lime zest
2 tablespoons lime juice
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro
TOPPING:
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 tablespoons apricot preserves

Steps:

  • Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.

Nutrition Facts : Calories 441 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 370mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY KEY LIME PIE



Creamy Key Lime Pie image

A refreshing Key lime pie gets the benefit of high fiber when the crust is made with Fiber One® original bran cereal. It's delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 11

2 cups Fiber One™ original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat (Neufchâtel) cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 teaspoons grated lime peel

Steps:

  • Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
  • In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
  • In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

KEY LIME PIE I



Key Lime Pie I image

This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.

Provided by IRENED

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
3 eggs
½ cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
1 cup heavy whipping cream
1 lime, sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
  • Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
  • To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
  • Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 42.7 g, Cholesterol 146.2 mg, Fat 25.4 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 234.4 mg, Sugar 35.2 g

CREAMY LIME PIE



Creamy Lime Pie image

This dish was inspired by one of my trips to Oaxaca, Mexico where I found beautiful limes and incredible creams. Here I've blended those flavors to bring you a creative, tasty summer dessert.

Provided by Rick Bayless

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 17

1 cup all-purpose flour
4 tablespoons unsalted butter, chilled
2 tablespoons vegetable shortening, or lard, chilled
kosher salt
1/2 teaspoon sugar
1 large egg yolk, slightly beaten
1 tablespoon cold water, plus additional tablespoon, if needed
Zest of one lime, plus more for garnish
3 large eggs, at room temperature
2 tablespoons all-purpose flour
2/3 cup sugar
8 ounces Sour cream or crème fraîche, at room temperature
6 tablespoons lime juice
6 tablespoons orange juice
1 1/2 tablespoons orange liqueur
1 cup whipped cream, preferably sweetened
Powdered sugar

Steps:

  • For the crust, combine the flour, butter, shortening (or lard), salt, and sugar in a food processor. Pulse until the flour looks a little damp (rather than powdery), with tiny bits of fat still visible. Alternatively, combine the ingredients in a large bowl and quickly work the fats into the flour with a pastry blender.
  • Add 1 to 2 tablespoons ice water. Continue to pulse the dough until it comes together in rough, stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water.Transfer the dough into a bowl and gather together into a flat disk. Wrap in plastic and chill at least 1 hour.
  • On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan. Crimp the edge, trim off excess dough, and chill for 1 hour.
  • Preheat the oven to 400 F. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, onto the crust; press down to line the crust snugly. Fill with beans or pie weights. Bake until the edges begin to brown, 10 to 15 minutes.
  • Reduce the oven temperature to 350 degrees F. Carefully remove the beans (or weights) and foil; return the crust to the oven and bake until it no longer looks moist, 8 to 10 minutes. If it bubbles at this point, gently press it down with the back of a spoon. Brush the beaten egg yolk over the crust, then let cool completely, 1 hour.
  • For the filling, whisk together the lime zest, eggs, all-purpose flour, and sugar in a large bowl. Stir in the cream, lime juice, orange juice, and orange liqueur.
  • Pour the filling into the cooled, parbaked pie crust. Place the pie in the lower third of the 350 F oven and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), 40 to 45 minutes.
  • Remove pie from oven and cool on a wire rack; serve still warm if you can, dusted with powdered sugar and garnished with whipped cream and fresh lime zest.

CREAMY LIME PIE



Creamy Lime Pie image

Provided by Rick Bayless

Categories     Liqueur     Dairy     Dessert     Bake     Lime     Hominy/Cornmeal/Masa     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie, serving 8

Number Of Ingredients 18

For the Crust
1 cup (4 1/2 ounces) all-purpose flour (measured by scooping and leveling)
4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch bits
2 tablespoons chilled vegetable shortening or rich-tasting lard, chilled, cut into 1/2-inch bits
1/2 teaspoon sugar
1/8 teaspoon salt
1 egg yolk, beaten slightly
For the Filling
3 large eggs, room temperature
1 1/2 tablespoons finely chopped lime zest (colored rind only)
2/3 cup sugar
3 tablespoons masa harina or 3 tablespoons all-purpose flour
1 cup plus 2 tablespoons room-temperature Thick Cream or crème fraîche
6 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1 1/2 tablespoons orange liqueur
Powdered sugar, for garnish
About 2 cups Crimson Prickly Pear Sauce or other fruit sauce for serving

Steps:

  • 1. The dough. Measure the flour, butter, and shortening (or lard) into a bowl or a food processor fitted with the metal blade. Quickly work the fats into the flour with a pastry blender or pulse the food processor until the flour looks a little damp (not powdery) but tiny bits of fat are still visible. If using the food processor, transfer the mixture to a bowl.
  • Mix together the sugar, salt and 2 tablespoons of ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together. Press the dough together into a flat disk, wrap in plastic, and refrigerate at least 1 hour.
  • On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch glass pie pan (I find it easiest to roll the dough onto the rolling pin, then unroll it onto the pie pan). Decoratively crimp the edge and trim the excess dough. Refrigerate 30 minutes.
  • 2. Prebaking the crust. Heat the oven to 400 degrees. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly. Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges. Reduce the oven temperature to 350 degrees. Carefully remove the beans (or weights) and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist. (If it bubbles at this point, gently press it down with the back of a spoon.) Brush the beaten egg yolk over the crust, then let cool completely.
  • 3. The Filling. Crack the eggs into a large bowl; measure in the lime zest, sugar and masa harina or flour, and beat by hand until thoroughly combined. Stir in the thick cream, lime juice, orange juice and orange liqueur.
  • 4. Baking the pie. Pour the filling into the prebaked pie shell, set in the lower third of the 350-degree oven, and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), about 45 minutes.
  • Cool slightly; serve warm, dusted with powdered sugar and with sauce dribbled around.
  • Advance Preparation
  • This delicate pie is best served shortly after it is baked.

FRESH LIME TART WITH MERINGUE LATTICE AND GLAZED BERRIES



Fresh Lime Tart with Meringue Lattice and Glazed Berries image

Categories     Berry     Dairy     Fruit     Dessert     Bake     Lime     Summer     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 28

For crust:
1 1/4 cups unbleached all purpose flour
2 tablespoons sugar
1/2 teaspoon grated lime peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon cold water
For filling:
1 1/4 cups plus 2 tablespoons sugar
1 cup whipping cream
1/2 cup dry white wine
4 large eggs
2 large egg yolks
1 tablespoon grated lime peel
1 tablespoon cornstarch
3/4 cup fresh lime juice
For meringue:
1/4 cup water
1 3-inch piece vanilla bean
1/2 cup sugar
3 large egg whites
For berry topping:
2 tablespoons fruit-flavored liqueur, such as crème de cassis, raspberry liqueur (framboise) or Grand Marnier
2 tablespoons sugar
1/2 teaspoon grated lime peel
2 cups assorted fresh berries, such as blackberries, blueberries, raspberries, boysenberries and sliced, hulled strawberries
Mint leaves (optional)

Steps:

  • For Crust:
  • Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl. Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal. Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended. Pour over flour mixture. Stir with fork until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate until firm, about 30 minutes.
  • Roll dough out on lightly floured surface to 13-inch round. Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim edges. Freeze until very firm, about 1 hour. (Can be prepared 3 days ahead. Cover with plastic wrap and keep frozen.)
  • Preheat oven to 400°F. Line frozen crust with aluminum foil. Fill crust with dried beans or pie weights. Bake until crust is set on edges, about 12 minutes. Remove beans and foil from crust. Continue baking until crust is golden in center, about 14 minutes. Transfer crust to rack and cool completely. (Can be prepared 1 day ahead. Cover with plastic wrap and let stand at room temperature.)
  • For Filling:
  • Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan. Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel. Place 1 tablespoon cornstarch in small bowl. Gradually whisk in 3/4 cup fresh lime juice. Add to mixture in saucepan. Stir over medium-high until mixture comes to boil. Continue to boil 1 minute, stirring constantly. Transfer mixture to medium bowl. Cool mixture completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Beat remaining egg into filling. Pour filling into crust. Bake until filling is set and begins to bubble around edge, about 40 minutes. Cool completely. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead. Cover with plastic wrap and keep refrigerated.)
  • For Meringue:
  • Preheat oven to 400°F. Combine 1/4 cup water and vanilla bean in heavy small saucepan. Gently simmer until vanilla bean is tender, about 1 minute. Remove vanilla bean from water and split lengthwise. Scrape seeds from bean into water; return bean to water. Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves. Increase heat and boil until mixture is thick and syrupy, about 3 minutes. Remove vanilla bean from saucepan.
  • Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form.
  • Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form. Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip. Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart. Bake until meringue is golden brown, about 7 minutes. Cool completely. (Can be prepared up to 4 hours ahead; refrigerate uncovered.)
  • For Berry Topping:
  • Combine 2 tablespoons crème de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan. Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute. Cool slightly. Place berries in bowl. Pour crème de cassis mixture over. Toss to coat berries. Spoon coated berries decoratively among lattice openings. Garnish tart with mint leaves if desired.

LEMON CREAM CHEESE PIE WITH BERRIES



Lemon Cream Cheese Pie with Berries image

Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.

Provided by Derf2440

Categories     Pie

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, at room temperature
1 can fat-free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 8-inch pre-baked crumb crust (ready made, bought is ok)
2 cups fresh berries, divided (We love either blueberries or blackberries, but use any berries you like)

Steps:

  • Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
  • Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
  • Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
  • Refrigerate for 3-4 hours .
  • To serve, top with remaining berries.

CREAM CHEESE LIME PIE



Cream Cheese Lime Pie image

The shortbread cookie crust and lime filling are delicious changes from the typical lemon pie. You can substitute graham cracker crumbs for the cookie crumbs.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 18

1-1/2 cups shortbread cookies
3 tablespoons butter, melted
LIME FILLING:
1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1 teaspoon grated lime zest
Green liquid food coloring, optional
1/4 cup lime juice
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons lime juice
1 cup whipped topping

Steps:

  • Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust just begins to brown. Cool on a wire rack., For lime filling, combine the sugar, cornstarch, flour and salt in a saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount for hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter, lime zest and food coloring if desired. Gently stir in lime juice. Cool to room temperature without stirring., For cream cheese filling, beat cream cheese, confectioners' sugar and lime juice in a small bowl until smooth. Fold in whipped topping. Spread evenly in crust; top with lime filling. Refrigerate for 3 hours or until firm. Refrigerate leftovers.

Nutrition Facts : Calories 633 calories, Fat 33g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 475mg sodium, Carbohydrate 78g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

CREAMY LIME PIE (RICK BAYLESS)



Creamy Lime Pie (Rick Bayless) image

Or Pay de Lim'on comes from Rick Bayless's Mexican Kitchen. Delicious and not too sweet. I use Recipe#291722 and sealed it with beaten egg yolk right after it comes out of my oven. The timing here does not include the time needed to make and bake the single crust before putting this filling into nor does it include making the creme fraiche or crema mexicana. I used Recipe#218458. Notice how this pie is baked and not stirred in sauce pan on top of the stove. The original recipe said 4 1/2 teaspoons of lime zest, we thought that was not enough so upped it to 5 teaspoons of lime zest. Am unsure if that is the right amount? It also has orange liqueur in it making it muy bueno! Rick Bayless also suggests serving it with Crimson Prickly Pear Sauce which RZ does not recognize as an ingredient or with a fruit sauce of your choice. Lots of ingredients here should be at room temperature-eggs, crema Mexicana, limes (about 4), and oranges (2?). I have eliminated the masa harina after looking at appleydapply's kind review.

Provided by WiGal

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 pie shell, baked in 9 inch glass pie dish
3 large eggs, at room temperature
5 teaspoons lime zest, finely chopped (colored rind only no pith)
2/3 cup sugar
3 tablespoons all-purpose flour
1 cup creme fraiche, at room temperature
2 tablespoons creme fraiche, at room temperature
6 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1 1/2 tablespoons orange liqueur
1 tablespoon powdered sugar, for garnish
fruit sauce (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
  • Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
  • Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
  • I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
  • Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.

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From momlovesbaking.com


21 LIME RECIPES THAT ARE FULL OF FLAVOR - INSANELY GOOD
2022-06-07 13. Lime and Garlic Salmon. Unlike a lot of white fish, salmon has a delicious flavor all on its own. With that in mind, it doesn’t take a lot to enhance this lovely pink fish. In this case, it’s just a matter of blitzing some lime zest, with lime juice, garlic, olive oil, parsley, and jalapeños.
From insanelygoodrecipes.com


25 EASY CREAM PIE RECIPES NOBODY CAN RESIST - INSANELY GOOD
2022-06-25 5. Grammy’s Lemon Cream Pie. Nothing can make you feel at home like a slice of pie. And Grammy’s lemon cream pie is light, refreshing, and effortless to make. Each bite brings an explosion of zesty flavors that complements the …
From insanelygoodrecipes.com


LIME CREAM PIE - EAGLE BRAND
1 cup 250 ml whipping cream, whipped. 1 (9 graham cracker crumb pie crust, prepared. Directions. 1 : Combine Eagle Brand, lime juice and food colouring if desired. Fold in whipped cream. Pour into prepared crust. 2 : Chill 3 hours or until set. Garnish as desired.
From eaglebrand.ca


BLUEBERRY CREAM PIE | RECIPELION.COM
1 day ago Blueberry Cream Pie. By: Christina Hitchcock from It is a Keeper. Updated 6/27/22. Blueberry Cream Pie. "Blueberry Cream Pie is that perfect combination of cream and summer fruit. It is light and refreshing, tart and a supper dessert for summer. There is just something dreamy about the combination of blueberry sauce with bursts of fresh berries..
From recipelion.com


EXTRA CREAMY KEY LIME PIE - KING ARTHUR BAKING
Set aside to cool while making the filling. To make the filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the Key lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate the pie ...
From kingarthurbaking.com


KEY LIME MEETS LEMON MERINGUE IN THIS CITRUSY CREAM PIE
2019-03-05 This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. The crispy whole wheat crust underscores the zippy custard with its graham-like flavor, while fluffy peaks of toasted meringue recall those of a classic lemon meringue pie. It all comes together in a pie that tastes both familiar and distinctive at the same time.
From seriouseats.com


CREAMY LIME PIE - JAMIE COOKS IT UP
2017-04-12 Beat until smooth. 5. Add the sweetened condensed milk, lime juice, lime zest and food coloring. Mix until smooth (should take about 1-2 minutes). 6. Add the cool whip and mix for an additional minute or two, or until the mixture is slightly fluffy. 7. …
From jamiecooksitup.net


KEY LIME PIE WITH CREAM CHEESE - THE CHEESE KNEES
2021-05-20 Using a stand mixer or a hand mixer and a medium bowl, beat the cream cheese until creamy, then pour in the sweetened condensed milk, lime juice, and food coloring (if using). Beat on low speed until fully combined and smooth. Set aside. Using a stand mixer or a hand mixer and a large bowl, whip the cold heavy cream until fluffy with soft peaks.
From cheeseknees.com


CREAMY LIME AND COCONUT PIE - GREENS & CHOCOLATE
2013-06-19 Lemon, lime, grapefruit, orange…you name it. I want it. I finally indulged my craving and went all out with this creamy, not-too-tart-but-not-too-sweet lime and coconut pie. It hit the spot. I feel kind of weird just calling it a ‘lime pie’ instead of a ‘key lime pie’ but it’s the truth. There ain’t no key limes in this pie. Just ...
From greensnchocolate.com


BLUEBERRY LIME PIE | GIANT EAGLE
Pour the lime mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Once the pie has cooled, place in freezer for 15-20 minutes to chill the filling. Spread the whipped cream over the pie and top with the berries. Cut the pie into wedges and serve very cold.
From gianteagle.com


LIME PIE WITH CREAM RECIPE | EAT SMARTER USA
The Lime Pie with Cream recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


FRESH LIME PIE - RECIPE | COOKS.COM
Step 1, Preheat the oven to 325 degrees. Step 2, To make the crust, place the crackers in a heavy plastic bag and, using a rolling pin or bottle, crush them. Step 3, Place the crumbs in a bowl. Step 4, Stir in the sugar and melted butter. Step 5, Press the mixture into an 8 or 9-inch pie pan and chill about 15 minutes.
From cooks.com


EASY LEMON CREAM PIE - LAUREN'S LATEST
2018-11-04 Instructions. Preheat oven to 350 degrees. Using a fork, poke holes into the pie shell and set aside. In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set.
From laurenslatest.com


CREAMY LEMON AND BLUEBERRY PIE (+ MORE PIES TO CELEBRATE PI DAY!)
2021-09-16 Press evenly in the bottom of a pie dish. Bake for 8 to 10 minutes or until golden brown. In a medium bowl, while the crust is baking, combine the sweetened condensed milk, egg yolk, salt, lemon zest and lemon juice with a whisk until smooth and thick. Toss the blueberries with the flour in a separate bowl until fully coated.
From dessertnowdinnerlater.com


PUBLIX MANGO KEY LIME PIE RECIPE - PIEPRONATION.COM
2022-04-09 In a medium bowl, whisk together flour, cornstarch, and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla beat until fluffy.
From piepronation.com


CREAMY KEY LIME PIE - THERESCIPES.INFO
Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown. 2. In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Gradually beat in egg and condensed milk.
From therecipes.info


CREAMY FROSTY LIME PIE - RECIPE | COOKS.COM
Gradually add sweetened condensed milk and evaporated milk; beat until smooth. With mixer on medium speed, add lime juice and beat for 1 minute. Pour into pie crust; freeze for at least 2 hours. Let stand at room temperature 10 to 15 minutes and garnish with lime slices, berries or mint sprigs before serving.
From cooks.com


CREAMY LIME PIE IN 2022 | LIME PIE, CREAMY, FOOD
Creamy lime pie. Frances Winch. 63 followers . Lime Pie ... Ice Cream Recipes. Pudding Recipes. Dessert Recipes. Tesco Real Food. Thing 1 . The perfect way to end a meal, this light sponge is covered in hot chocolate sauce and studded with dark chocolate chips; serve with ice cream straight from the freezer. M. Meliewelie. Steamed puddings. 13 Desserts. Apple …
From pinterest.com


SIMPLE FROZEN LIME PIE RECIPE - MARATHONS & MOTIVATION
2021-08-11 In a large bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs begin to stick together. Transfer the graham cracker mixture to your springform pan. Press the crumbs into the bottom of the pan and up the sides until firm. Bake the crust for 8 to 10 minutes, until it’s golden brown.
From marathonsandmotivation.com


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