Crustless Key Lime Pie Recipes

CRUSTLESS KEY LIME PIE

Steps:

• Line a 6x3-inch springform pan with trimmed parchment paper. Spray the inside of the pan and the parchment paper with nonstick coconut oil spray. Set aside
• In a large mixing bowl, combine the cream cheese, sweetener, vanilla extract, and coconut flour. Using a hand mixer or stand mixer, beat the ingredients on medium until combined. Continue to beat until thoroughly blended, scraping the sides of the bowl with a spatula.
• Add the eggs to the bowl, one at a time, and beat until just combined. Add the egg yolk and beat until just combined. Add the key lime juice and continue to beat until the ingredients are well combined.
• Pour the mixture into the prepared pan. Cover the top of the pan with a paper towel and then tightly cover the pan with aluminum foil.
• Place the steam rack in the inner pot and add 1 1/2 cups water to the bottom of the pot. Place the spring form pan on top of the rack.
• Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook on High pressure and set the cook time for 44 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
• Open the lid, carefully grasp the steam rack handles, and lift the rack and pan out of the pot. Remove the aluminum foil and discard the paper towel. Use a paper towel to gently blot away any moisture that has accumulated on top of the pie. Let the pie cool to room temperature (about 30 minutes) and then re-cover with the foil and place in the refrigerator to set for a minimum of 8 hours.
• Make the topping by combining the whipping cream and sweetener in a large bowl. Using an immersion blender or hand mixer, whip until the mixture becomes stiff. Cover and refrigerate.
• After the chilling time for the pie is complete, run a butter knife around the inside of the pan to loosen the pie from the sides of the pan, and then carefully remove the outer ring of the pan.
• Transfer the pie to a serving platter and slice into 8 equal-sized wedges. Top each serving with 2 tbsp of the whipped topping. Serve chilled.

KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

EASY KEY LIME PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
• Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

KEY LIME PIE

Steps:

• For the Crust: Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• For the Filling: Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• For the Whipped Cream Topping: Shortly before serving, combine cream and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie and serve immediately.
• For the Meringue Topping: Add topping shortly before serving. In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pipe or spread meringue on pie, making sure it touches the crust all around. Use a kitchen blowtorch to brown meringue all over.

WEIGHT WATCHERS KEY LIME PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water.
• Stir in yogurt with wire whisk.
• Fold in whipped topping with wooden spoon.
• Spread in crust.
• Refrigerate for at least 2 hours.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

CRUSTLESS KEY LIME PIE

Steps:

• 1. Dissolve the jello in the boiling water, stirring for 3 minutes. 2. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Gradually beat the jello into the cream cheese. Add the lime juice and rind. Add cream and whip until fluffy.3. Pour into a pie plate that has been sprayed with nonstick spray. Chill until set.

CRUSTLESS KEY LIME PIE

Steps:

• 1. Dissolve the jello in the boiling water, stirring for 3 minutes. 2. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Gradually beat the jello into the cream cheese. Add the lime juice and rind. Add cream and whip until fluffy.3. Pour into a pie plate that has been sprayed with nonstick spray. Chill until set.

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.