LIME BASIL PIE
This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. -Samara Donald, Redmond, Washington.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add lime zest, juice and egg yolks; beat just until blended. Stir in basil. Pour into crust., Bake 15-18 minutes or until center is set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 0 fiber), Protein 9g protein.
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 pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. 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.
LIME PIE
I looked through every lime pie recipe listed here, and can't find one similar, so decided to post this. My mom won first place in the cream pie category at a cook off in their retirement community in Texas. I think the cream cheese gives it just that bit of difference.
Provided by kstrating
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
- Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
- Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
- Garnish with whipped cream & lime slices.
Nutrition Facts : Calories 4801.6, Fat 367.9, SaturatedFat 222.5, Cholesterol 1568.7, Sodium 2283.7, Carbohydrate 351, Fiber 3.3, Sugar 277.8, Protein 48.1
LIME PIE
I inherited a love of cooking and baking from my grandmother. One taste of this refreshing pie takes me back to happy times spent in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.
Nutrition Facts : Calories 463 calories, Fat 19g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 246mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
CREAMY LIME PIE (RICK BAYLESS)
Or Pay de Lim'on comes from Rick Bayless's Mexican Kitchen. Delicious and not too sweet. I use Recipe#291722 and sealed it with beaten egg yolk right after it comes out of my oven. The timing here does not include the time needed to make and bake the single crust before putting this filling into nor does it include making the creme fraiche or crema mexicana. I used Recipe#218458. Notice how this pie is baked and not stirred in sauce pan on top of the stove. The original recipe said 4 1/2 teaspoons of lime zest, we thought that was not enough so upped it to 5 teaspoons of lime zest. Am unsure if that is the right amount? It also has orange liqueur in it making it muy bueno! Rick Bayless also suggests serving it with Crimson Prickly Pear Sauce which RZ does not recognize as an ingredient or with a fruit sauce of your choice. Lots of ingredients here should be at room temperature-eggs, crema Mexicana, limes (about 4), and oranges (2?). I have eliminated the masa harina after looking at appleydapply's kind review.
Provided by WiGal
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
- Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
- Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
- I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
- Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.
LIME MERINGUE PIE
A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.
Provided by ANN MACGREGOR
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
- Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
- Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 547.4 calories, Carbohydrate 85.4 g, Cholesterol 187 mg, Fat 18.4 g, Fiber 0.5 g, Protein 13.2 g, SaturatedFat 7.9 g, Sodium 315.8 mg, Sugar 75.6 g
BASIL LIMEADE
Cool, refreshing, and energizing green smoothie. One tablespoon honey can be substituted for dates if desired. Spinach can be substituted for basil.
Provided by jennifem
Categories Drinks Recipes Smoothie Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place grapes, lime, dates, basil, and ice, respectively, in a blender; blend on high until smooth.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 21.4 g, Fat 0.6 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 6.4 mg, Sugar 18.8 g
KEY LIME PIE IN A JAR
Steps:
- Place 1/4 cup graham crackers in the bottom of each of four 8-ounce mason jars; shake to level. Transfer the key lime filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup pie filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the pie filling in each jar. Sprinkle with the remaining graham cracker crumbs. Garnish each with a lime wheel. Serve immediately or chill until ready to serve.
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