Fluffy Lemon Lime Pie Recipes

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FLUFFY LEMON PIE



Fluffy Lemon Pie image

"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon Crystal Light lemonade drink mix
1 cup cold fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

FLUFFY LEMON-LIME PIE



Fluffy Lemon-Lime Pie image

You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 4

1 envelope (.13 ounce) unsweetened lemon-lime soft drink mix
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.

FLUFFY KEY LIME PIE (LIGHTER RECIPE)



Fluffy Key Lime Pie (lighter recipe) image

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

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed

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

LEMON LIME ICEBOX PIE



Lemon Lime Icebox Pie image

Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 10

Number Of Ingredients 8

2 cans (14 oz each) sweetened condensed milk (not evaporated)
6 egg yolks
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 large graham cracker crumb crust (9 oz)
Lemon and lime slices, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
  • Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
  • Garnish with lemon and lime slices. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg

CREAMY LEMON PIE I



Creamy Lemon Pie I image

This lemony cream pie is quick and easy. It is a favorite of my family.

Provided by Becca Jones

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
⅓ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

Nutrition Facts : Calories 441 calories, Carbohydrate 56.7 g, Cholesterol 16.7 mg, Fat 22.3 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 13.4 g, Sodium 243.4 mg, Sugar 48 g

LIME CHIFFON PIE



Lime Chiffon Pie image

Ramp up the flavor zing in this Lime Chiffon Pie with lime juice and freshly grated zest. This super-fluffy citrus crowd-pleasing Lime Chiffon Pie can even fit your healthy eating plan.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield Makes 8 servings.

Number Of Ingredients 8

2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin
ice cubes
1/2 cup cold water
2 cups thawed COOL WHIP FREE Whipped Topping
1-1/2 tsp. lime zest
2 Tbsp. lime juice
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.
  • Whisk in COOL WHIP, zest and juice. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g

FLUFFY KEY LIME PIE RECIPE - (4.7/5)



Fluffy Key Lime Pie Recipe - (4.7/5) image

Provided by mitzzy

Number Of Ingredients 1

1 1/2 cups finely crushed graham crackers (20 squares)1/3 cup butter or margarine, melted3 tablespoons sugar1 can (14 oz) sweetened condensed milk1/2 cup Key lime juice1 container (8 oz) frozen whippe

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. 2 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. 3 Cover and refrigerate about 1 hour or until set. Store in refrigerator.

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