Key Lime Pie Unbaked Recipes

NO BAKE KEY LIME PIE

Steps:

• Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
• Fold in the non-dairy whipped topping.
• Pour mixture into the pie shell and chill or freeze. It's a breeze!

NO-BAKE KEY LIME PIE

Steps:

• For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
• In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
• Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
• Serve topped with additional whipped cream and lime zest.

NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

UNBAKED KEY LIME PIE

Steps:

• whisk together until well blended in a medium bowl the condensed milk,fresh lime juice and zest.
• pour the filling into pie crust,refrigerate for 4 hours to set the filling completely or freeze for 2 hours.
• before serving, whip until thickened;.
• 3/4 cup cold heavy cream.
• add;.
• 1/4 cup powdered sugar.

NO-BAKE MINI KEY LIME PIE IN A JAR RECIPE BY TASTY

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!

TANGY KEY LIME PIE

Steps:

• Preheat oven to 325°. Zest and juice 11 limes (will yield about 1-1/3 cups juice and 9 tablespoons zest). If desired, reserve the zest and juice of one lime for the topping. In the bowl of a KitchenAid stand mixer with paddle attachment, beat cream cheese until smooth. Beat in egg yolks. Beat in milk, lime zest and lime juice. Pour into crusts. Place pies on a baking sheet. Bake until centers are almost set, about 22-25 minutes. Cool completely on a wire rack. Cover and refrigerate until chilled, 3 hours or overnight. , For topping, attach wire whip attachment. In a clean bowl of a KitchenAid stand mixer, beat whipped cream, confectioners' sugar, vanilla, and if desired, reserved lime zest and juice until stiff peaks form; pipe or spread over pies. Garnish with lime slices.

INDIVIDUAL NO-BAKE KEY LIME PIES

Steps:

• Line a 12-cup muffin tin with paper liners.
• Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
• Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
• Garnish with lime slices.

EASY (NO EGG) KEY LIME PIE

Steps:

• In blender, mix condensed milk, cream cheese, and lime juice until smooth.
• Add vanilla and blend until mixed through.
• Pour into graham cracker crust.
• Add whipped topping to top of pie.
• Refrigerate for 3-4 hours before serving.
• Decorate top of pie with lime slices.