MINI KEY LIME PIES RECIPES

Name: Key Lime Pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2/3 cup graham cracker crumbs; 2 tablespoons sugar; 3 tablespoons butter, melted; FILLING:; 1/2 cup sugar; 2 tablespoons all-purpose flour; 1 tablespoon plus 1-1/2 teaspoons cornstarch; 1/8 teaspoon salt; 1 cup water; 1 drop green food coloring, optional; 2 large egg yolks, room temperature, beaten; 2 tablespoons Key lime juice; 1 teaspoon butter; 1/2 teaspoon grated lime zest; Optional: Whipped cream, thinly sliced Key limes and additional grated lime zest

KEY LIME PIE RECIPE: HOW TO MAKE IT

Key Lime Pie Recipe: How to Make It image

We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
1 drop green food coloring, optional
2 large egg yolks, room temperature, beaten
2 tablespoons Key lime juice
1 teaspoon butter
1/2 teaspoon grated lime zest
Optional: Whipped cream, thinly sliced Key limes and additional grated lime zest

Steps:

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 132mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 49g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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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