Limeade Pie With Graham Nut Crust Recipes
LIMEADE PIE
This is a really cool pie for hot summer months.
Provided by Melissa Harrison
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 69.6 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 239.8 mg, Sugar 60.9 g
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
LIMEADE PIE WITH GRAHAM NUT CRUST
The pie itself (after baking the crust) is a refrigerator pie, from the local paper. Uses freshly squeezed lime juice. Cook time is minimum refrigeration time.
Provided by WI Cheesehead
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make crust: Preheat oven to 350°F.
- Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
- Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
- Add sugar, salt and pecans; pulse to combine.
- Add butter and pulse until fine crumbs form.
- Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
- Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
- For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
- Add lime zest and juice; pulse several times to combine.
- Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
- Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.
Nutrition Facts : Calories 316.6, Fat 19.4, SaturatedFat 10.9, Cholesterol 50.6, Sodium 199.6, Carbohydrate 33.5, Fiber 0.4, Sugar 30.2, Protein 4.3
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