PINA COLADA PIE
Steps:
- In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
- Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
- Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
MACADAMIA KEY LIME PIE
I make Key lime pie at least four times a month during summer, it's so refreshing. The shortbread crust adds richness. -Brynn LeMaire, Gueydan, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., 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., In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.
Nutrition Facts : Calories 604 calories, Fat 45g fat (23g saturated fat), Cholesterol 111mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.
KEY LIME PIE COCKTAIL RECIPE BY TASTY
Tangy Key lime, refreshing pineapple juice, and rich coconut cream paired with vanilla vodka and dark rum make this Key lime pie cocktail something to dream about. The rim of the glass is coated with crushed graham crackers and toasted coconut for pie-crust vibes, and the drink is topped off with a freshly grated nutmeg for a spiced finish. It's a sweet, creamy, and delicious dessert you can drink!
Provided by Tikeyah Whittle
Categories Drinks
Time 5m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small, shallow dish wide enough to fit the rim of a martini glass, mix the crushed graham crackers with the toasted coconut flakes. Wet the rim of 2 martini glasses with the Key lime wedge. Dip the rims of the glasses in the graham cracker mixture.
- Fill a cocktail shaker halfway with ice, then add the rum, vodka, coconut cream, pineapple juice, Key lime juice, and simple syrup. Shake well, then strain the cocktail evenly between the prepared glasses. Garnish with freshly grated nutmeg
- Enjoy!
Nutrition Facts : Calories 515 calories, Carbohydrate 37 grams, Fat 23 grams, Fiber 1 gram, Protein 3 grams, Sugar 51 grams
COCONUT-KEY LIME PIE
I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.
Provided by Andi
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
- Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
- Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g
FROSTY KEY LIME PIE
Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It's highly recommended by field editor Lisa Feld of Grafton, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 207mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
KEY LIME PINA COLADA RECIPE
Provided by Michinthekitch
Number Of Ingredients 7
Steps:
- First blend the vanilla rum, piña colada mix, and pineapple juice in a blender with ice. Pour the mix into a glass and add the Keke Beach Key Lime liqueur so that it sinks slowly into the mixture. To complete, top it off with whipped cream and graham cracker crumbs.
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- Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not overmix as it will make the crust tough.
- Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.
- Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
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