EASY KEY LIME PIE
Each bite of our Easy Key Lime Pie is more refreshing than the last. With a graham cracker crust, tangy filling and sweet whipped topping, it's hard to pass up seconds. Our Easy Key Lime Pie is so delicious and so easy. You've got what it takes to make this whipped topping Key lime pie unforgettable. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 42 g, TransFat 1 g
FLUFFY KEY LIME PIE
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.
Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FLUFFY KEY LIME PIE (LIGHTER RECIPE FROM BETTY CROCKER)
Found this on Betty Crocker website. Sounds yummy without all the fat of the traditional pie. No eggs either.
Provided by KaraRN
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 156.4, Fat 9.3, SaturatedFat 5.1, Cholesterol 20.3, Sodium 142.9, Carbohydrate 18.1, Fiber 0.5, Sugar 9.9, Protein 1.2
FLUFFY KEY LIME PIE (LIGHTER RECIPE)
Cool off with a lighter key lime pie. Don't worry, it's just as flavorful as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 43 g, TransFat 1 g
FLUFFY KEY LIME PIE
Number Of Ingredients 9
Steps:
- 1. Make Pat-in-the-Pan Pie Crust.2. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping and lime peel. Spoon into pie crust.3. Cover and refrigerate about 2 hours or until set. Garnish with lime slices. Store covered in refrigerator.Pat-in-the-Pan Pie Crust1 cup Original Bisquick1/4 cup margarine or butter, softened2 tablespoons boiling waterHeat oven to 400°. Mix Bisquick and margarine in medium bowl. Add boiling water stir vigorously until very soft dough forms. Press dough firmly in pie plate, 9 x 1 1/4 inches, bringing dough onto rim of plate, using fingers dusted with Bisquick. Flute edge if desired. Freeze 15 minutes. Bake 8 to 10 minutes or until light golden brown. Cool completely on wire rack, about 30 minutes.HIGH ALTITUDE (3500 to 6500 feet): Bake crust 10 to 12 minutes.NUTRITION FACTS: 1 Serving: Calories 355 (Calories from Fat 135) Fat 15g (Saturated 8g) Cholesterol 40mg Sodium 340mg Carbohydrate 48g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 10% Calcium 22% Iron 2% DIET EXCHANGES: Not RecommendedBETTY'S TIP: A native Florida fruit, Key limes are smaller, rounder, more yellow in color and more tart than the prevalent green Persian limes. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EASY KEY LIME PIE FROM BETTY CROCKER
It just doesn't get any easier than this one, folks! This is a Betty Crocker recipe that I found on another site and I'm posting it for Zaar World Tour 5 for the Carribbean. Chilling time is cooking time (1 hour minimum).
Provided by Realtor by day
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk and lime juice until smooth and thickened, fold in whipped topping.
- Spoon into pie crust.
- Cover and refrigerate for 1 hour to overnight.
Nutrition Facts : Calories 381.2, Fat 19.7, SaturatedFat 8.8, Cholesterol 40, Sodium 289.6, Carbohydrate 47.2, Fiber 0.5, Sugar 35.8, Protein 6.4
FLUFFY LEMON CHEESECAKE PIE
This patriotic pie is made with a cereal crust and a lemony no-bake filling that's perfect for any summer occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Using food processor, finely crush cereal.
- In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
- Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
- Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
- For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 1 g
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