FLUFFY KEY LIME PIE
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CREAMY KEY LIME PIE
A refreshing Key lime pie gets the benefit of high fiber when the crust is made with Fiber One® original bran cereal. It's delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
- In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
- In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
AMISH KEY LIME PIE
This is an Amish recipe which comes from 'Wanda E. Brunsetter's Amish Friends Cookbook', by Wanda E. Brunsetter; and it was submitted by Mollie Stolzfusof Charlotte Hall, MD.
Provided by Kimberly Kay
Categories Pies
Time 4h15m
Number Of Ingredients 7
Steps:
- 1. To make the crust: Preheat oven to 350 F.
- 2. Combine graham cracker crumbs and melted butter; press mixture against sides and bottom of a 9-inch pie pan.
- 3. Bake for 5 minutes; cool completely.
- 4. To make the filling: Beat egg yolks until thick, about 4 minutes.
- 5. Beat in condensed milk, lime juice and lime zest; pour into cooled graham cracker crust.
- 6. Cover and refrigerate for at least 4 hours.
- 7. Before serving, beat heavy whipping cream until stiff (do not sweeten) and spoon over pie.
FLUFFY "KEY" LIME PIE
Make and share this Fluffy "key" Lime Pie recipe from Food.com.
Provided by ChefChic
Categories Pie
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine graham, butter, and powdered sugar in mixer until well mixed, then press into a 9-inch pie plate. (Optional: Bake at 350 for 6-8 minutes, just until you can begin to smell the crust baking.) Freeze crust until needed.
- Grate the zest from one full lime. Squeeze the juice from fresh limes to make 1/3 cup (approximately 1 1/2 limes) of juice.
- Whisk together sugar, yolks, zest, and lime juice in a double boiler and heat until they form a custard. Remove from heat and allow to cool.
- Whip egg whites to stiff peaks and then beat in sugar.
- Fold egg whites into custard.
- Whip cream and confectioner's sugar together to stiff peaks. Fold into custard mixture.
- Gently spread the custard mixture into the pie crust and freeze until firm, at least 2 hours.
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CREAMY KEY LIME PIE RECIPE - PILLSBURY.COM
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4/5 (10)Category DessertCuisine SouthernTotal Time 4 hrs 20 mins
- Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
- In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Gradually beat in egg and condensed milk. Beat in 1 tablespoon lime peel and the lime juice. Spread over crust.
- Bake 25 to 30 minutes or until center is set. Cool 30 minutes. Cover loosely; refrigerate at least 3 hours until chilled. Just before serving, top with whipped topping. Garnish with additional lime peel. Cover and refrigerate any remaining pie.
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