KEY LEMON PIE RECIPES

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FLUFFY KEY LIME PIE RECIPE: HOW TO MAKE IT



Fluffy Key Lime Pie Recipe: How to Make It image

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

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

1/4 cup boiling water
1 package (0.3 ounce) sugar-free lime gelatin
2 cartons (6 ounces each) Key lime yogurt
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)

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, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 33g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch

LEMON SUPREME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Supreme Pie Recipe: How to Make It - Taste of Home image

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust deep-dish pie
LEMON FILLING:
1-1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon zest
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
CREAM CHEESE FILLING:
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

Nutrition Facts : Calories 625 calories, FatContent 35g fat (22g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 501mg sodium, CarbohydrateContent 73g carbohydrate (47g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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KEY LIME PIE RECIPE - FOOD NETWORK
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Reviews 4.5
Total Time 1 hours 3 minutes
Category dessert
  • For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
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KEY LIME PIE RECIPE - FOOD NETWORK
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Reviews 4.5
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  • For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
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FLUFFY KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 194 calories per serving
  • 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.
See details


LEMON SUPREME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
See details


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MEYER LEMON PIE RECIPE | ALLRECIPES
This is a great recipe! I used 1/2 cup of key lime juice instead of lemon juice so it's a key lime pie rather than lemon pie. I also made my own pie crust with a different recipe instead of using a …
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