5-INGREDIENT QUICK FROZEN KEY LIME PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
FROZEN KEY LIME PIE
A very easy and light pie..not to mention how addicting it is! A great summer refresher. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by ALLPAL237
Categories Desserts Pies No-Bake Pie Recipes
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
- Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 34 g, Cholesterol 108.4 mg, Fat 10.3 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 204 mg, Sugar 26.1 g
MINI FROZEN KEY LIME PIES
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Provided by Katherine Sacks
Categories Dessert Frozen Dessert Lime Lime Juice Pie Cream Cheese Milk/Cream Summer Freeze/Chill Muffin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 12
Steps:
- Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
- Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
- Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
- Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
- Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
- Do Ahead
- Pies (without topping) can be made 2 weeks ahead; cover and freeze.
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
FROZEN KEY LIME PIE
I love this recipe, but you have to have Key limes to get the real flavor!! This is just another fantastic recipe from Martha -
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Combine the cracker crumbs and butter in a medim bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake untl lightly brown, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- In a medium heastproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160F on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
- Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2-3 minutes. Spread evenly over pie, and serve immediately.
- Remove pie from freezer 5 minutes before serving. Spread whipped cream evenly over pie. Serve immediatley.
Nutrition Facts : Calories 619, Fat 33.3, SaturatedFat 19.2, Cholesterol 254.7, Sodium 240.5, Carbohydrate 71.5, Fiber 0.6, Sugar 61.1, Protein 11.8
FROZEN KEY LIME PIE (BAREFOOT CONTESSA INA GARTEN)
A fabulous key lime pie recipe from Ina Garten, the Barefoot Contessa. It has many rave reviews over at the Food Network. Cook time is freeze time (overnight is best).
Provided by Raquel Grinnell
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
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 pie pan, making sure the sides and the bottom are an even thickness.
- Bake for 10 minutes. 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.
- *RAW EGG WARNING.
- Please use caution when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts : Calories 524.6, Fat 28.9, SaturatedFat 16.5, Cholesterol 218.9, Sodium 157.4, Carbohydrate 61, Fiber 0.5, Sugar 51.1, Protein 7.8
KEY LIME PIE
This is the frozen key lime pie that ends up all over Jack Nicholson's face in the film adaptation of the novel "Heartburn," Nora Ephron's thinly veiled recounting of her disastrous marriage to Carl Bernstein. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. We recommend eating it, though, not using it as a weapon.
Provided by Jennifer Steinhauer
Categories dessert
Time 15m
Yield One 9-inch pie (8 servings)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
- Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
- Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 8 grams, Sodium 241 milligrams, Sugar 59 grams
FROZEN KEY LIME PIE
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
- Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
- Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.
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EASY FROZEN KEY LIME PIE RECIPE | HOW …
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4.4/5 (35)Total Time 4 hrs 10 minsCategory No BakeCalories 399 per serving
- In a large bowl, beat cream cheese with a hand mixer until creamy. Add the lime juice, evaporated milk and sugar. Beat to combine, about 2 minutes. (Filling should not be lumpy. If it is lumpy, the cream cheese was not soft enough. Simply microwave filling at 30 second intervals and continue to beat until smooth.)
- Take pie out of the freezer about 15 minutes before you serve it. Top with whipped cream and serve.
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