Chocolate Cookie Crust Key Lime Pie Recipes
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.
CHOCOLATE COOKIE CRUST KEY LIME PIE
Incorporate something new into an old favorite with Chocolate Cookie Crust Key Lime Pie. Chocolate Cookie Crust Key Lime Pie replaces the usual crust of this pie for one of crushed cookies.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
- Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime zest and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
- Add whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6305 g, Sugar 0 g, Protein 2 g
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- Preheat the oven to 375° and butter a 10-inch glass pie plate. In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 20 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature.
- In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.
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