FROZEN KEY LIME PIE
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.
LEMON LIME ICEBOX PIE
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
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
KEY LIME PIE
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 pie
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press 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.
- Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
- Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
TRULY KEY LIME PIE ICE CREAM
I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!
Provided by Celiac_family_mom
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h17m
Yield 24
Number Of Ingredients 10
Steps:
- In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
- Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.6 g, Cholesterol 37.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 86.3 mg, Sugar 24 g
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
ICEBOX KEY LIME PIE
This recipe, originally from Chef Diane Unger, is unique in that contains no raw eggs, which used to be a standard ingredient for the pie. Since raw eggs are now a "no-no'" here's a tested way to produce a lime pie as bright and custard-like as the original, without using eggs. Garnish with a thinly sliced fresh lime "wheel" and wait for your guests to be "wowed." A great ending for a meal year around, but particularly during the warm summer months. Note: Do not be tempted to use bottled lime juice, which lacks depth of flavor. Also, use the larger Persian Limes...not the true Key Limes. It would take about 40 of the little Key Limes to yield a cup of juice!
Provided by GREG IN SAN DIEGO
Categories Pie
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Pulse crackers and sugar in food processor until finely ground.
- Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
- Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
- Bake until fragrant and browned around edges, 12 to 14 minutes.
- Cool completely.
- For the filling:.
- Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
- Add cream cheese and process until combined, about 30 seconds.
- Add condensed milk and pudding mix and process until smooth, about 30 seconds.
- Scrape down sides of bowl.
- Stir gelatin and 2 tablespoons lime juice in small bowl.
- Heat in microwave for 15 seconds.
- Stir until dissolved.
- With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
- Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
- To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.
Nutrition Facts : Calories 396.3, Fat 22, SaturatedFat 12.9, Cholesterol 67.2, Sodium 190, Carbohydrate 45.5, Fiber 0.3, Sugar 40, Protein 6.6
LEMON OR KEY LIME ICEBOX PIE
I like this recipe because its simple and if you have children they can help with this one. Plus its a bit tart and sweet too. I have been making this pie for some years now. Best tip is to let your cream cheese get room temp, or heat in microwave unwrapped for 10-15 sec.
Provided by Amy Childers
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.
Nutrition Facts : Calories 499.8, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325, Carbohydrate 55.1, Fiber 0.5, Sugar 45.4, Protein 7.7
ICEBOX KEY LIME PIE RECIPE
Provided by mz0926
Number Of Ingredients 11
Steps:
- 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely. 2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds. 3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.
EASY KEY LIME PIE
You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 274mg sodium, Carbohydrate 48g carbohydrate (42g sugars, Fiber 0 fiber), Protein 7g protein.
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