Frozen Key Lime Torte Recipes

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FROZEN KEY LIME PIE



Frozen Key Lime Pie image

Provided by Ina Garten

Categories     dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
  • For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
  • For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

FROZEN KEY LIME DELIGHT



Frozen Key Lime Delight image

In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup salted cashews, chopped
1/2 cup sweetened shredded coconut
1/4 cup packed light brown sugar
1/2 cup butter, melted
2 cups heavy whipping cream
1-1/2 cups sweetened condensed milk
1 cup Key lime juice
3 teaspoons grated Key lime zest
1 teaspoon vanilla extract
Optional: Whipped cream and Key lime slices

Steps:

  • Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

Nutrition Facts : Calories 672 calories, Fat 46g fat (27g saturated fat), Cholesterol 131mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.

FROZEN KEY LIME TORTE



Frozen Key Lime Torte image

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 10

Number Of Ingredients 8

1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*

Steps:

  • Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
  • In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
  • Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
  • To serve, let stand at room temperature for 15 minutes. Cut into wedges.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 35 g, TransFat 1/2 g

FROZEN KEY LIME TORTE



Frozen Key Lime Torte image

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy cereal crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

Categories     Dessert

Time 4h30m

Yield 10

Number Of Ingredients 8

2 cups (500 mL) lime sherbet
2 cups (500 mL) lemon sorbet
2 cups (500 mL) vanilla frozen yogurt
3 cups (750 mL) Cheerios* Original Cereal, finely crushed
2 tbsp (25 mL) granulated sugar
1/4 cup (50 mL) butter or margarine, melted
1 tbsp (15 mL) Key lime juice
1/4 cup (50 mL) coconut, toasted*

Steps:

  • Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
  • In small bowl, mix crushed cereal, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
  • Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
  • To serve, let stand at room temperature for 15 minutes. Cut into wedges.
  • Note: *To toast coconut, spread on baking sheet; bake at 350ºF 7 to 8 minutes, stirring occasionally, until light golden brown.

Nutrition Facts : ServingSize 10 servings

FROZEN LIME TORTE WITH SUMMER FRUIT



Frozen Lime Torte with Summer Fruit image

Categories     Cake     Berry     Chocolate     Citrus     Egg     Nut     Dessert     Bake     Freeze/Chill     Summer     Bon Appétit

Yield Serves 18 to 20

Number Of Ingredients 24

Nut Crust
2 cups walnuts, toasted
2 cups almonds, toasted
2/3 cup firmly packed brown sugar
1 teaspoon grated lime peel
6 tablespoons (3/4 stick) butter, melted
Lime Filling
1 1/3 cups sugar
3/4 cup whole milk
8 large egg yolks
2/3 cup fresh lime juice
2 1/2 teaspoons grated lime peel
6 ounces imported white chocolate (such as Lindt), finely chopped
4 cups chilled whipping cream
Blackberry Sauce
2 16-ounce packages frozen blackberries, thawed
1 1/3 cups raspberry juice or other berry juice blend
3/4 cup sugar
Assembly
1 cup chilled whipping cream
2 tablespoons sugar
3 cups assorted fruit (such as raspberries, blueberries, blackberries, strawberries, sliced peeled mango, pineapple, kiwifruit and peaches)
Fresh mint leaves
Additional assorted fruit

Steps:

  • For Nut crust:
  • Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
  • For Lime Filling:
  • Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
  • Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
  • For Blackberry Sauce:
  • Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
  • For Assembly:
  • Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
  • Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

A very easy and light pie..not to mention how addicting it is! A great summer refresher. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Provided by ALLPAL237

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 7

4 egg yolks
1 (5 ounce) can sweetened condensed milk
¼ cup key lime juice
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 (9 inch) prepared graham cracker crust

Steps:

  • In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
  • Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 34 g, Cholesterol 108.4 mg, Fat 10.3 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 204 mg, Sugar 26.1 g

KEY LIME TART



Key Lime Tart image

Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 8

9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  • Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  • Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

FROZEN LIME CAKE



Frozen Lime Cake image

Block parties, cookouts or anytime you need a supercool dessert, we've got just the thing. The crust is a snap, and the ice cream and sherbet layers are delish. Everyone loves this! -Kathy Gillogly, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 9 servings.

Number Of Ingredients 6

1-1/2 cups ground almonds
3/4 cup crushed gingersnap cookies (about 15 cookies)
1/3 cup butter, melted
2 pints pineapple-coconut or vanilla ice cream, softened
2 pints lime sherbet, softened
Whipped topping, optional

Steps:

  • In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes., Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight., Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired.

Nutrition Facts : Calories 499 calories, Fat 29g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 203mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

NO BAKE LIME MOUSSE TORTE



No Bake Lime Mousse Torte image

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Provided by RB1953

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 8h45m

Yield 12

Number Of Ingredients 10

2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Steps:

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g

FROZEN KEY LIME TORTE



Frozen Key Lime Torte image

Number Of Ingredients 8

1 pint (2 cups) lime sherbet
1 pint lemon sorbet (2 cups)
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs (20 squares)
2 tablespoons sugar
1/4 cup margarine or butter, melted
1 tablespoon key lime juice
1/4 cup flaked coconut, toasted

Steps:

  • 1. Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.2. In small bowl, combine graham cracker crumbs, sugar and margarine mix well. Press mixture in bottom of ungreased 9-inch springform pan. Freeze 15 minutes.3. Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut press lightly. Freeze at least 4 hours or until firm.4. To serve, let stand at room temperature for 15 minutes. Cut into wedges.TIP: * To toast coconut, spread on cookie sheet bake at 350°F. for 7 to 8 minutes or until light golden brown, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 4 mg 1% * Sodium: 160 mg 7% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 4% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

LIME CREAM TORTE



Lime Cream Torte image

Just a hint of lime in the cake; lots of lime in the filling. Mmmm! My dad often requests this for his birthday.

Provided by Kaarin

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

2/3 cup butter, softened
1 2/3 cups sugar
2 1/2 cups all-purpose flour, sifted
1/4 cup lime juice, freshly squeezed
1 cup water, divided
3 eggs
1 tablespoon grated lime rind
3 1/2 teaspoons baking powder
1 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice, freshly squeezed
2 cups heavy whipping cream
1 lime, halved and sliced (for garnish)

Steps:

  • Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
  • In a mixing bowl, cream the butter and sugar.
  • Add the flour, lime juice, 1/2 cup water and the eggs.
  • Beat on high 2 minutes.
  • Add the remaining 1/2 cup water along with the rest of the cake ingredients.
  • Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
  • Cool in pans 15 minutes.
  • Invert on cooling racks, carefully remove waxed paper and cool completely.
  • Slice each round horizontally to make 4 layers.
  • Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
  • In a large mixing bowl, whip cream till stiff peaks form.
  • Reserve 1 cup whipped cream.
  • Fold lime juice mixture into whipped cream just until blended.
  • Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
  • Repeat with remaining layers, the last layer should be cut side down.
  • Use reserved whipped cream to decorate top layer.
  • Refrigerate 2-3 hours before serving.
  • Garnish with lime slices.
  • Note: I use 4 large limes for this recipe.

Nutrition Facts : Calories 559.8, Fat 29.2, SaturatedFat 17.9, Cholesterol 139.2, Sodium 466.4, Carbohydrate 69, Fiber 0.9, Sugar 46.2, Protein 7.9

MINI FROZEN KEY LIME PIES



Mini Frozen Key Lime Pies image

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

Provided by Katherine Sacks

Categories     Dessert     Frozen Dessert     Lime     Lime Juice     Pie     Cream Cheese     Milk/Cream     Summer     Freeze/Chill     Muffin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

5 tablespoons unsalted butter
1 tablespoon honey
1 cup graham cracker crumbs (from about 8 crackers)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated key lime zest, divided
1/3 cup fresh key lime juice
2 tablespoons fresh lemon juice
3/4 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
  • Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
  • Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
  • Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
  • Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
  • Do Ahead
  • Pies (without topping) can be made 2 weeks ahead; cover and freeze.

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs, (about 15 crackers)
6 tablespoons unsalted butter, melted and cooled
6 large egg yolks
1 cup freshly squeezed key lime juice
2 cans (14 ounces) sweetened condensed milk
1 tablespoon finely grated Key lime zest
1 cup heavy cream
1 tablespoon sugar
Nora Ephron's Whipped Cream, or Meringue, for serving
Meringue Topping, optional, for serving

Steps:

  • Preheat oven to 375 degrees.
  • Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture 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.
  • In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
  • Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
  • Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.

FROZEN KEY LIME PIE (BAREFOOT CONTESSA INA GARTEN)



Frozen Key Lime Pie (Barefoot Contessa Ina Garten) image

A fabulous key lime pie recipe from Ina Garten, the Barefoot Contessa. It has many rave reviews over at the Food Network. Cook time is freeze time (overnight is best).

Provided by Raquel Grinnell

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup squeezed fresh lime juice (4 to 5 limes)
1 cup heavy cream, cold
1/4 cup sugar
1/4 teaspoon vanilla extract
thin lime wedge

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl.
  • Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.
  • Bake for 10 minutes. Allow to cool completely.
  • For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.
  • With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
  • For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
  • Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime.
  • Freeze for several hours or overnight.
  • *RAW EGG WARNING.
  • Please use caution when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Nutrition Facts : Calories 524.6, Fat 28.9, SaturatedFat 16.5, Cholesterol 218.9, Sodium 157.4, Carbohydrate 61, Fiber 0.5, Sugar 51.1, Protein 7.8

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From keylimejuice.com


KEY LIME TORTE WITH GRAHAM CRACKER CRUST - THE FRESH COOKY
2017-08-18 Fold whipped egg whites into the egg and milk mixture, gently until combined. Spread evenly on cooled prepared crust. Bake at 325° for 15-20 minutes or until set and lightly browned. May crack as it cools. Cool on a wire rack, cover and chill for a minimum of 4 hours, 8 hours or more preferred.
From thefreshcooky.com


FROZEN KEY LIME PIE | RECIPE FROM YOUR HOMEBASED MOM
2019-08-01 Mix together milk, lime peel and lime juice. Add in sorbet and stir quickly to combine and until smooth. Add in a few drops of green food coloring if desired. (I used one drop) Fill pie crust with filling and put in freezer for 6 hours to harden up. Whip cream and pipe onto pie or just spared a layer over the top.
From yourhomebasedmom.com


FROZEN KEY LIME PIE ON A STICK - BAKER BY NATURE
2015-03-12 In a small bowl combine the cracker crumbs, sugar, and melted butter; stir until evenly combined. Press the crumb mixture into the prepared pie pan, taking care to pack it in tightly and press it up the sides of the pan. Place the pie pan on a baking sheet and bake for 9-10 minutes, or until golden brown.
From bakerbynature.com


NO-BAKE FROZEN KEY LIME PIE - HORCHATA LATTE
2020-02-29 Stir to combine until it looks like wet sand, then pat into a 9" pie plate. Bake in an oven at 350F for 10-15 minutes, until it's firmer to the touch. Let it cool. Next, mix 2 14-oz cans condensed milk, ½ cup of fresh lime juice, 1 tablespoon of lime zest, and 6 large egg yolks with a hand mixer or in the bowl of a KitchenAid for 3 minutes.
From miminewman.com


KEY LIME MERINGUE TORTE RECIPE - TRACEY SEAMAN | FOOD & WINE
Directions. Preheat the oven to 350°. Line the bottoms of two 8-by-2-inch round cake pans with wax paper and grease the paper. Sift together the flour, baking powder and salt. In a large bowl ...
From foodandwine.com


EASY FROZEN KEY LIME PIE RECIPE - THE NOVICE CHEF
2020-08-23 In a large bowl, beat cream cheese with a hand mixer until creamy. Add the lime juice, evaporated milk and sugar. Beat to combine, about 2 minutes. (Filling should not be lumpy. If it is lumpy, the cream cheese was not soft enough. Simply microwave filling at 30 second intervals and continue to beat until smooth.)
From thenovicechefblog.com


KEY LIME TRIFLE - HOLLY'S CHEAT DAY
Spoon a layer of the key lime filling into the bottom of your trifle bowl. Top that layer with a thin layer of cookie crumbs, then top the cookie crumbs with a layer of angel food cake pieces. Repeat the layers until it's filled, then top with the key lime zest Cool Whip, and maybe throw a little zest and cookie crumbs for garnish and enjoy!
From hollyscheatday.com


BAREFOOT CONTESSA | FROZEN KEY LIME PIE | RECIPES
With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
From barefootcontessa.com


EASY FROZEN KEY LIME PIE | LA LECHERA - EL MEJOR NIDO
Step 2. Beat at high speed until evaporated milk doubles in volume. Beat in sweetened condensed milk, lime juice and grated lime peel. Spoon into crust. Step 3. Freeze for 6 hours or until firm. Garnish each slice of pie with lime slice. Cover any …
From elmejornido.com


MINI FROZEN KEY LIME TARTS RECIPE: DAIRY-FREE ICE CREAM DESSERTS
2017-09-03 Put the coconut whipped topping, yogurt, and lime juice in a large bowl and gently fold together just until combined. Divide the filling between the muffin cups and level it out. Put the muffin cups in the freezer and freeze for 2 hours or more, or until frozen solid. Pop the frozen key lime tartlets out to serve and optionally garnish with a ...
From godairyfree.org


KEY LIME TARTLETS | GIMME SOME OVEN
2012-06-19 Preheat oven to 375 degrees. In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended. Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature.
From gimmesomeoven.com


FROZEN KEY LIME DESSERT | TASTY KITCHEN: A HAPPY RECIPE …
Mix the graham cracker crumbs, butter, granulated sugar and salt together and pat into the bottom of a 9×13 pan. Place in the freezer for about 15 minutes. Meanwhile, cream the powdered sugar and cream cheese together. Dollop over the frozen crust and spread with an offset spatula. Spread gently so as to not disturb the crumb crust underneath.
From tastykitchen.com


FROZEN KEY LIME PIE RECIPE - BOULDER LOCAVORE®
2021-08-03 Blend or whisk to fully combine. Pour into the springform pan and place in the freezer until fully frozen, preferably overnight. Remove from the freezer 15 minutes before slicing. Use a large sharp kitchen knife for slicing. TIP: dip the …
From boulderlocavore.com


FROZEN KEY LIME FINGERS RECIPE | MYRECIPES
Step 1. Spread yogurt on 1 cracker. Top with other cracker. Freeze until solid (about 3 hours). Advertisement. Step 2. Drizzle chocolate on top. Freeze 5 minutes. Cut into 4 pieces.
From myrecipes.com


FROZEN KEY LIME PIE - TASTE OF THE SOUTH MAGAZINE
2015-03-11 Instructions. In a large bowl, combine gingersnap crumbs and sugar. Add melted butter, stirring to combine. Press mixture into the bottom and up the sides of a (10-inch) deep-dish pie plate; place in freezer. While crust chills, in a medium bowl, whisk together cream of coconut and lime zest and juice. In another large bowl, beat cream cheese ...
From tasteofthesouthmagazine.com


EASY NO-BAKE KEY LIME PIE - A SPICY PERSPECTIVE
2021-07-30 Scoop the Cool Whip into the lime mixture. Get the Complete (Printable) No-Bake Key Lime Freezer Pie Recipe Below. Enjoy! Use a spatula to fold the Cool Whip into the mixture, until very smooth. Pour or scoop the filling into the pie crust. Then place in the freezer for at least 4 hours, undisturbed.
From aspicyperspective.com


FROZEN KEY LIME PIE - COPYKAT RECIPES
2009-02-06 Beat first three ingredients together until thick and smooth. Pour mixture in pie shell. Make meringue and spread over pie filling. Bake to brown, and then chill before serving.
From copykat.com


MINI FROZEN KEY LIME DESSERTS RECIPE | SPARKRECIPES
Directions. Combine yogurt and cool whip until thoroughly combined. Spoon yogurt combo into mini muffin tins. Put one animal cookie "handle" on each. Freeze. Enjoy. Makes 24 mini desserts. Number of Servings: 24. Recipe submitted by SparkPeople user LMAXIN.
From recipes.sparkpeople.com


FROZEN LIME TORTE WITH MIXED BERRIES FOR DECORATION DAY
2013-05-22 1/2 cup sugar. In a medium saucepan, add the frozen berries and sugar. Pour in the juice. Place the pan over medium-high heat and bring the berries to a simmer. After the mixture begins to boil, remove from the heat and cool slightly. Pour the mixture into a food processor fitted with a metal blade and puree.
From simplysogood.com


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