NO-BAKE LIME CHIFFON PIE
Get the kids involved in cooking with a fuss-free dessert that keeps the kitchen cool.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
- In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
- Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 27 g, TransFat 2 g
NO BAKE LIME CHIFFON PIE RECIPE - (4.2/5)
Provided by Blondie
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel. In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm. Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.
NO BAKE LEMON-LIME CHIFFON PIE
Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue.
Provided by Patti'sPantry
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h15m
Yield 16
Number Of Ingredients 6
Steps:
- Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
- Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
- Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 39.2 g, Cholesterol 6.9 mg, Fat 9.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 219.8 mg, Sugar 30.9 g
PINEAPPLE LIME PIE
This pie is easy to make and good for any occasion. My husband served in the military for many years and, as we traveled, I served this pie many times.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine milk, lime juice and pineapple. Stir in food coloring if desired. Spoon into crust. In a small bowl, beat cream until stiff peaks form; beat in sugar, 1 tablespoon at a time. Spoon over filling. Sprinkle with chocolate if desired. Chill for at least 8 hours.
Nutrition Facts : Calories 415 calories, Fat 22g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 175mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME CHIFFON PIE
From the "New Basics Cookbook". This is the best Key Lime pie I have had, though it is not exactly the traditional Key Lime Pie. It is a little bit of work :) but the results are worth it!
Provided by Dwynnie
Categories Pie
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the syrup:.
- Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest.
- Preheat the oven to 375°F.
- Prepare the crust:.
- Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool.
- Prepare the filling:.
- Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature.
- Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl.
- In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust.
- Chill, uncovered, until firm (2 to 3 hours).
- Optional: Top with additional whipped cream and a slice of lime.
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