MINI KEY LIME PIE BITES
Provided by Southern Made Simple
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F
- Spray a 24 count mini muffin tin thoroughly with non-stick cooking spray
- In a mixing bowl, combine crushed graham crackers and melted butter and stir
- Scoop a small spoonful of crumbs into each muffin tin, pressing down until firm with your fingers
- Bake for 8-9 minutes
- In a separate bow, beat cream cheese, egg, sugar, key lime juice + zest and vanilla with a mixer until well combined
- Fill the remainder of the muffin tins with cream cheese mixture and bake for 20-23 minutes
- Remove from oven and carefully run a butter knife around the edges of each pie so that they do not stick
- Remove from muffin tin and allow to cool
- Top each key lime pie with cool whip, graham cracker crumbs and a lime slice and serve chilled
- Enjoy!
MINI KEY LIME PIE BITES
These cute little treats are cooling in the summer and just as good in the winter. Freeze the mini key lime pie bites so that you have them ready any time.
Provided by On The Go Bites
Categories Dessert
Time 25m
Yield 24 mini bites
Number Of Ingredients 11
Steps:
- Mix 1 ½ cups graham cracker crumbs with 1/3 cup sugar, 6 Tablespoons cooled melted butter and ¼ teaspoon kosher salt.
- Line muffin tin with paper or foil muffin cups. Press graham cracker mix into the bottom of the cups. Press with fingers or use the back of a ¼ teaspoon for the mini bites or a thin drinking glass for the regular size muffin tin.
- Bake crust for 5 minutes mini or 8 minutes regular size. Remove from oven and let cool.
- While the crust is cooking, in large bowl mix ½ cup key lime juice, 14 ounce can sweetened condensed milk, 3 egg yolks, 1 teaspoon vanilla (optional) and 2 Tablespoons fresh lemon juice (optional). Whisk well, digging to the bottom of the bowl to make sure the custard is fully mixed and smooth.
- Fill each muffin cup ¾ full. You'll get 24 mini muffins and 12 regular size. You may have some crust and filling left over.
- Pop in preheated 350 degree oven for 12 minutes for mini and 16 minutes for regular size. The key lime pie bites should jiggle a little in the middle but be solid. Similar to pudding or cheesecake. It will not brown.
INDIVIDUAL KEY LIME PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
- For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
- For the topping: Whip the cream with the sugar until stiff.
- To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
KEY LIME PIE CAKE BITES RECIPE - (4.2/5)
Provided by kayjayjohnson
Number Of Ingredients 5
Steps:
- Mix together cake mix, lime zest, key lime juice, half and half and eggs. Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at 350 degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove from the oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl. Add the following ingredients: ¼ cup Lime Butter Cream Frosting (recipe below) ½ cup sweetened condensed milk 2 tbsp. grated lime zest With the back of a spoon, mix together cake crumbles with ingredients until a thick "dough" consistency forms, making it easy to shape into a cake bite. Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into white melting chocolate. Top with crushed graham crackers. Lime Butter Cream Frosting (makes approx. 3 cups of frosting) 8 tbsp. (1 stick) butter, room temperature 3 ¾ cups powdered sugar, sifted 3-4 tbsp. milk or cream 2 tsp. lime extract or lime juice 2 tbsp. lime zest Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and lime extract or juice and lime zest. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 or more tablespoons of milk (cream) if frosting to too thick.
KEY LIME BITES
Key limes don't provide much peel, so sometimes I cheat and use regular limes-for the peel only-in these bites. If you can wait, these are even better the next day. -Joni Larsen, Wellington, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime juice and zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. , Bake 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., In a small bowl, combine icing ingredients. Dip cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 136 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LIME CHEESECAKE BITES
I couldn't find any lime pie recipes with cream cheese, so I decided to create one. If you like light and fluffy tiny desserts, and dislike graham cracker crumb crusts, you'll love these! I used mini muffin pans, but I think this would be equally as good in a regular cheesecake pan.
Provided by Beatrice Jones
Categories Desserts Cakes Cheesecake Recipes
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Melt butter in a saucepan over medium-low heat, about 3 minutes.
- Place vanilla wafers in a food processor; blend until crumbly but not powdery. Pour into a bowl; add the melted butter, 1/2 cup sugar, and butter flavoring. Mix with a fork; let set until crumbs soften, about 2 minutes. Tightly pack pinches of the crumb mixture over the bottoms of the muffin cups.
- Bake in the preheated oven until starting to brown, about 4 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Let crusts cool.
- Mix cream cheese, condensed milk, and egg yolks together in a bowl using a fork until smooth. Let set, about 1 minute. Juice 2 limes into the mixture. Peel the green rind off the third lime; zest the white rind into the mixture. Juice the lime into the mixture. Mix until smooth.
- Whip the egg whites in a bowl using clean beaters until foamy. Gradually add 1/4 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Fold cream cheese-lime mixture into the whipped egg whites gently with a flat spatula until thoroughly blended. Spoon into the crusts; fill muffin cups to the rim.
- Bake in the hot oven until edges start to brown, 13 to 14 minutes. Let cool, at least 15 minutes.
Nutrition Facts : Calories 236 calories, Carbohydrate 23.8 g, Cholesterol 67.3 mg, Fat 14.4 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 143.7 mg, Sugar 15.5 g
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