KEY LIME PIE WITH CHOCOLATE 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

KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER



Key Lime Pie | Fruit Recipe | Jamie Oliver image

Total Time 45 minutes

Yield 10

Number Of Ingredients 7

4 large free-range egg yolks
400 ml condensed milk
5 limes
200 ml double cream
135 g unsalted butter
12 digestive biscuits
45 g caster sugar

Steps:

    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.

Nutrition Facts : Calories 455 calories, FatContent 30.5 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 6.3 g protein, CarbohydrateContent 38.9 g carbohydrate, SugarContent 29.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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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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