EASY KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This refreshingly easy Key lime pie is a winner on all counts. It's quick and easy enough to make for a weeknight dessert, but special enough to take to weekend potlucks. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- 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. Just before serving, garnish with whipped topping and, if desired, lime slices.
Nutrition Facts : Calories 417 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 48g carbohydrate (42g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
EASY NO-BAKE KEY LIME PIE RECIPE - HOW TO MAKE KEY LIM…
You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.
Provided by THEPIONEERWOMAN.COM
Categories dessert
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside. In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream. Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours. Serve topped with additional whipped cream and lime zest.
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EASY KEY LIME PIE RECIPE - BETTYCROCKER.COM
Each bite of our Easy Key Lime Pie is more refreshing than the last. With a graham cracker crust, tangy filling and sweet whipped topping, it's hard to pass up seconds. Our Easy Key Lime Pie is so delicious and so easy. You've got what it takes to make this whipped topping Key lime pie unforgettable. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!
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Calories 400 per serving
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KEY LIME BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. —Kristine Staton, Broomfield, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 153 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 153 calories per serving
- Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.
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