LUSCIOUS KEY LIME DESSERT
Create a cool and creamy dessert for a crowd that can be made the day ahead. The easy cookie crust gets a jump start from a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool.
- In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
- To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
20 BEST KEY LIME DESSERT RECIPE COLLECTION
These Key lime desserts go well beyond Key lime pie! From cake to trifle to cookies and fondue, these sweet, tart treats are full of so much goodness.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Key lime dessert in 30 minutes or less!
Nutrition Facts :
KEY LIME BARS
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
KEY LIME PIE BARS
You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!
Provided by Marzia
Categories Bars
Time 40m
Number Of Ingredients 9
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.
- CRUST: In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave the oven on.
- FILLING: In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let the mixer run for 2 minutes once added. The pie mixture will be slightly thicker when done. Pour the filling into the crust and bake for 15 minutes.
- SERVE: Cool completely on wire rack. Filling will set as it cools. Refrigerate for at least 2 hours, and ideally overnight. Slice and serve chilled.
KEY LIME PIE DESSERT SHOOTERS
Provided by Meaghan | Cook. Craft. Love.
Time 20m
Number Of Ingredients 6
Steps:
- In a stand mixer beat the cream cheese on high until smooth. Reduced speed to low and slowly pour in sweetened condensed milk and beat on low speed until completely incorporated.
- Roll limes on a clean cutting board to loosen juice and cut, squeezing directly into the mixing bowl. Beat on low speed until completely incorporated.
- Pulse graham crackers in food processor until fine crumbs and drizzle in 1 Tbs butter melted pulsing until you have a mixture that resembles wet sand.
- Add a layer of graham cracker crumbs to the bottom of your desired glass (the amount needed depends on the size of your glass), spoon the key lime pie filling on top and repeat with another layer of graham cracker crumbs and pie filling.
- Top with whipped cream and a lime wedge for serving if desired.
KETO KEY LIME PIE
This keto key lime pie is so rich, smooth, and creamy, you won't believe it is low carb! No baking required, it's made using simple ingredients and takes no time to prep!
Provided by Arman
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine your cookie crumbs, sweetener, and melted butter and mix together, until combined. Transfer into a 9-inch pie dish and refrigerate.
- In a large mixing bowl, beat together the cream cheese until smooth. Add the condensed milk and lime juice and beat until combined. Add the heavy cream and beat everything together until thick and creamy.
- Transfer the filling onto the chilled pie crust and refrigerate overnight, to thicken.
- Once set, prepare the topping. Beat together the heavy cream with the powdered sweetener until light and fluffy. Spread over the top of the pie and add sliced limes, to decorate.
Nutrition Facts : ServingSize 1 serving, Calories 256 kcal, Carbohydrate 4 g, Protein 7 g, Fat 27 g, Sodium 126 mg, Fiber 1 g
KEY LIME BUNDT CAKE
This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.
Provided by SockMuncle
Categories Bundt Cake From a Mix
Time 2h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
- Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
- Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
- Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg
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EASY KEY LIME MOUSSE DESSERT RECIPE | GRITSANDPINECONES.COM
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- Use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Do not try and mix in the rest of the ingredients until the cream cheese is completely soft and smooth, or your mousse will have lumps in it.
- Once the cream cheese is smooth, add the sweetened condensed milk and beat until it is combined. Then add the thawed whipped topping. Continue mixing until all ingredients are combined.
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- Crust: Preheat oven to 350° F. Line the bottom of a 9 to 9½ inch pie plate with parchment paper. In a medium bowl stir together almond flour, chopped nuts, and brown sugar alternative until well-mixed. Drizzle in melted butter and combine ingredients with a fork. Press the crumbs firmly into bottom and up sides of pie plate. Bake on center rack 12-15 minutes, or until crust is lightly browned. Cool. Reduce oven to 325° F.
- Lime Filling: Whisk egg yolks in a medium bowl for 1 minute. Add our keto sugar-free sweetened condensed milk (link to recipe in blog above) and lime juice. Whisk until well-combined.
- Pour lime filling into the cooled crust and bake for 15 minutes at 325° F, or until center of pie is set but still wobbly when lightly shaken. Let cool to room temperature. Place in fridge until well-chilled, about 4 hours or overnight.
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