Key Lime Pie Pudding Shot Recipes

KEY LIME PIE PUDDING SHOT

Steps:

• Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
• Combine the milk and pudding powder thoroughly in a large bowl.
• Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
• Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
• Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
• Use an ice cream scoop to evenly measure the pudding mixture into the cups.
• Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
• Serve with plastic spoons.

KEY LIME PIE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.

KEY LIME PIE VIII

Steps:

• In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

KEY LIME PIE JELL-O® SHOTS

Steps:

• Pulse graham crackers in a food processor to make crumbs. Add melted butter and sugar and process until crust mixture can be pressed firmly and maintain its shape. Press an even amount of crust over the bottom and slightly up the sides of a 24-cup muffin tin.
• Mix lime-flavored gelatin and unflavored gelatin together in a bowl. Add boiling water and stir until gelatin is dissolved. Add vodka; stir in enough heavy cream to achieve desired color. Fill prepared muffin cups to the top with the gelatin mixture. Cover with plastic wrap and refrigerate until set, at least 4 hours.