Fluffy Key Lime Pie Recipe 475

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool. 2 In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. 3 Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Steps:

• Heat oven to 350°F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Steps:

• 1. Make Pat-in-the-Pan Pie Crust.2. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping and lime peel. Spoon into pie crust.3. Cover and refrigerate about 2 hours or until set. Garnish with lime slices. Store covered in refrigerator.Pat-in-the-Pan Pie Crust1 cup Original Bisquick1/4 cup margarine or butter, softened2 tablespoons boiling waterHeat oven to 400°. Mix Bisquick and margarine in medium bowl. Add boiling water stir vigorously until very soft dough forms. Press dough firmly in pie plate, 9 x 1 1/4 inches, bringing dough onto rim of plate, using fingers dusted with Bisquick. Flute edge if desired. Freeze 15 minutes. Bake 8 to 10 minutes or until light golden brown. Cool completely on wire rack, about 30 minutes.HIGH ALTITUDE (3500 to 6500 feet): Bake crust 10 to 12 minutes.NUTRITION FACTS: 1 Serving: Calories 355 (Calories from Fat 135) Fat 15g (Saturated 8g) Cholesterol 40mg Sodium 340mg Carbohydrate 48g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 10% Calcium 22% Iron 2% DIET EXCHANGES: Not RecommendedBETTY'S TIP: A native Florida fruit, Key limes are smaller, rounder, more yellow in color and more tart than the prevalent green Persian limes. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 450. Make pie crust as directed on box for one crust pie using a 9" glass pie pan. Bake 9-11 minutes or until golden brown. Cool completely about 30 minutes. Meanwhile in 1 qt saucepan, combine gelatin, 1/2 c of the sugar, lime juice, water and egg yolks. Cook over medium heat 6-7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes. Fold egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream if desired.

Steps:

• CRUST:.
• Preheat oven to 350.
• Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
• Bake for 8 minutes or until golden.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• *~OR Use a store bought deep dish graham cracker crust~*.
• FILLING:.
• Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
• In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
• Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
• Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
• Remove from oven. Cool and refridgerate until firm, at least 4 hours.
• TO SERVE:
• Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
• GF VARIATION:
• Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
• Continue with directions above.