WHAT IS KEY LIME PIE RECIPES

Name: Fluffy Key Lime Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 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)

FLUFFY KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fluffy Key Lime Pie Recipe: How to Make It - Taste of Home 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

Ingredients

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 RECIPE: HOW TO MAKE IT - TASTE OF HOME

Key Lime Pie Recipe: How to Make It - Taste of Home 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.

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Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

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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.
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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.
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