KEYLIME PIE RECIPES

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NO-BAKE KEY LIME YOGURT PIE RECIPE - BETTYCROCKER.COM



No-Bake Key Lime Yogurt Pie Recipe - BettyCrocker.com image

This cool and creamy custard pie is too good to reserve only for times of indulgence. At least that’s how we feel, and it's the reason we developed this lower-calorie recipe. Its limey flavor comes from the inclusion of juice, zest and one secret shortcut ingredient: Yoplait® Light Thick & Creamy Key lime pie yogurt. Adding in yogurt, along with fat-free cream cheese and Cool Whip lite, helped us recreate the trademark creamy texture and rich flavor of this pie, while avoiding the higher-calorie evaporated milk and whipped cream used in the traditional recipe. The result of these smart swaps is a 200-calorie treat that’s earned approval from well over 100 of your fellow home cooks.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)

Steps:

  • 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. Pour into crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 160 , CarbohydrateContent 25 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 13 g, TransFatContent 1 1/2 g

THIS KEY LIME PIE AND CHEESECAKE HYBRID MEANS YOU …



This Key Lime Pie and Cheesecake Hybrid Means You … image

Combine your two favorite desserts in one zesty recipe.

Provided by Kayla Hoang

Categories     Dessert    Snack    Baked good    Cheesecake

Total Time 6300S

Prep Time 900S

Cook Time 5400S

Yield 12

Number Of Ingredients 13

2 1/2 pounds full-fat cream cheese (five 8-ounce packages)
1/3 cup sour cream
4 large eggs
1/4 cup heavy cream
5 to 6 key limes
1 1/2 cups granulated sugar
1/2 teaspoon kosher salt
Cooking spray
6 tablespoons unsalted butter
15 whole graham crackers sheets (about 8 ounces)
1/2 teaspoon kosher salt
Whipped cream
Key lime zest and slices

Steps:

  • Place 2 1/2 pounds cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1/3 cup sour cream, 4 large eggs, and 1/4 cup heavy cream on the counter. Let sit at room temperature until the cream cheese is softened, about 1 hour.
  • Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 350°F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and outside of the pan with 3 layers of heavy-duty aluminum foil to prevent any water from entering the pan.
  • Place 6 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, 30 to 45 seconds. (Alternatively, melt on the stovetop and pour into a medium bowl.) Break up 15 whole graham cracker sheets with your hands into large pieces and place in a food processor fitted with the blade attachment. Add 1/2 teaspoon kosher salt and pulse until fine crumbs form, about 12 (1-second) pulses. Transfer to the bowl with melted butter and stir until combined and it looks like wet sand.
  • Transfer to the springform pan and use the bottom of a measuring cup or glass to press the crust into an even layer on the bottom.
  • Bake until golden brown and fragrant, about 15 minutes. Transfer the pan to a wire rack and let cool while you make the filling.
  • Bring a kettle or large saucepan of water to a boil for the water bath. Meanwhile, make the filling.
  • Finely grate the zest of 4 to 6 key limes until you have 1 tablespoon. Juice the limes until you have 1/4 cup.
  • Beat the cream cheese with the paddle attachment on medium-low speed, stopping to scrape the bowl well with a rubber spatula as needed, until smooth, creamy, and no lumps remain, 1 1/2 to 2 1/2 minutes. Do not overmix.
  • Add the lime zest, 1 1/2 cups granulated sugar, and 1/2 teaspoon kosher salt. Beat on medium-low speed, scraping the bowl as needed, until slightly fluffy, smooth, and has a texture similar to a thick frosting, 1 1/2 to 2 1/2 minutes.
  • Add the lime juice and sour cream beat on medium-low speed until just combined, about 15 seconds. With the mixer still on medium-low speed, beat in the eggs one at a time, waiting until each egg is just incorporated before adding the next. Stop and scrape down the bowl as needed.
  • Add the heavy cream and beat on medium-low speed until just combined, 6 to 10 seconds more. Do not overmix. Scrape down the paddle attachment and sides of the bowl with a flexible spatula. Give the batter a couple good stirs by hand, making sure to scrape the bottom of the bowl, to ensure everything has been incorporated.
  • Pour into the cooled crust and smooth the top. Pop any bubbles on the surface with the tip of a paring knife, toothpick, or spatula.
  • Place the springform pan in a roasting pan or high-sided baking dish large enough to hold. Place on the oven rack. Taking care to not splash any water onto the cheesecake, carefully pour in enough water into the roasting pan or baking dish to go halfway up the side of the springform pan.
  • Bake until slightly puffed and the edges are set, but the center still jiggles when you gently shake the pan, about 1 hour 10 minutes to 1 hour 15 minutes. It should not look wet, and a golden color on top is okay.
  • Turn the oven off but leave the cheesecake in the oven. Prop the door open a crack with a wooden spoon. Let the cheesecake cool slowly in the turned-off oven for 1 hour.
  • Carefully remove the roasting pan or baking dish from the oven. Remove the cheesecake from the water bath, and remove the foil. Place the cheesecake on a wire rack and let cool completely, 1 1/2 to 2 hours. The bottom of the springform pan should be at room temperature.
  • Refrigerate uncovered for at least 4 hours and up to overnight to completely set. To serve, run a paring knife or small offset spatula around the cheesecake. Remove the outer ring from the springform pan. Serve the cheesecake from the bottom of the springform pan, or use a large offset spatula to carefully transfer it to a serving platter or cake stand. Top with whipped cream and key lime zest and slices if desired.

Nutrition Facts : SaturatedFatContent 29.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 57.4 g, SugarContent 40.3 g, ServingSize Serves 10, ProteinContent 11.4 g, FatContent 56.5 g, Calories 764 cal, SodiumContent 579.3 mg, FiberContent 1.8 g, CholesterolContent 0 mg

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THIS KEY LIME PIE AND CHEESECAKE HYBRID MEANS YOU …
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  • Refrigerate uncovered for at least 4 hours and up to overnight to completely set. To serve, run a paring knife or small offset spatula around the cheesecake. Remove the outer ring from the springform pan. Serve the cheesecake from the bottom of the springform pan, or use a large offset spatula to carefully transfer it to a serving platter or cake stand. Top with whipped cream and key lime zest and slices if desired.
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