KEY LIME PIE GLUTEN FREE RECIPES

Name: Key lime pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 300g Hob Nobs; 150g butter, melted; 1 x 397g can condensed milk (we used Nestlé); 3 medium egg yolks; finely grated zest and juice of 4 limes; 300ml double cream; 1 tbsp icing sugar; extra lime zest, to decorate

KEY LIME PIE RECIPE - BBC GOOD FOOD

Key lime pie recipe - BBC Good Food image

Lime, cream and a buttery biscuit base – this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Provided by Good Food team

Categories Afternoon tea, Dessert, Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 8

Ingredients

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

Steps:

Heat the oven to 160C/fan 140C/gas 3.
Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Nutrition Facts : Calories 695 calories, FatContent 50.8 grams fat, SaturatedFatContent 27.8 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 37.4 grams sugar, FiberContent 2.1 grams fiber, ProteinContent 8.8 grams protein, SodiumContent 0.8 milligram of sodium

EASY KEY LIME PIE RECIPE - BETTYCROCKER.COM

Easy Key Lime Pie Recipe - BettyCrocker.com image

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!

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) frozen whipped topping, thawed

Steps:

Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Nutrition Facts : Calories 400 , CarbohydrateContent 52 g, CholesterolContent 35 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 42 g, TransFatContent 1 g

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KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER

From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 455 calories per serving

1. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
2. For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
3. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
4. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
5. For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
6. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
7. Return to the oven for 15 minutes, then place on a wire rack to cool.
8. Once cooled, refrigerate for 6 hours or overnight.
9. To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.

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