Recipes for "key lime pie"

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.

Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.

Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.

Serve and enjoy!

Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.

Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.

Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

1. Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper.

2. In a food processor, pulse the crackers and brown sugar into crumbs. Add the butter and 2 teaspoons vanilla, pulse to combine. Press the mix into the prepared pan. Bake until golden, about 18 minutes.

3. Meanwhile, whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, lime zest, lime juice, lemon juice, and salt. Whisk to combine. Carefully pour the mix into the baked crust.

4. Bake for 15 minutes, until just set on top. Let cool slightly, then cover and chill in the fridge until set, at least 1-2 hours.

5. Before serving, using an electric mixer to whip the cream until soft peaks form. Add the honey and 1 teaspoon vanilla. Whip to combine. Swirl the cream onto the bars. In a bowl, mix the lime zest and a pinch of flaky salt. Sprinkle over the bars. Slice and enjoy! The bars will keep chilled in the fridge for up to 5 days.

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.

Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.

Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

Preheat the oven to 350 degrees F (175 degrees C).

To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.

Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.

While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.

Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.

To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.

To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.

Before serving, discard liquid that has drained from topping. Spread topping over pie.

Preheat the oven to 325 degrees F (165 degrees C).

Combine graham cracker crumbs and sugar in a bowl; add melted butter. Mix until evenly moistened; press into the bottom and sides of a 9-inch pie plate. Bake in the preheated oven until crust begins to brown, about 10 minutes. Cool on a wire rack for 15 minutes.

Whisk sweetened condensed milk, lime juice, and sour cream together in a large bowl until combined; stir in lime zest. Pour filling into crust. Bake until tiny bubbles begin to form on surface of pie, 7 to 10 minutes. Cool completely on a wire rack.

Beat heavy cream, confectioners' sugar, and vanilla extract in a chilled glass or metal bowl with an electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Combine whole milk, sweetened condensed milk, evaporated milk, and heavy cream in a saucepan over low heat until warm and hot to the touch, whisking frequently. Whisk in sugar and gelatin powder, whisking constantly, until sugar and gelatin are completely dissolved. Whisk in egg yolks; remove from the heat. Stir in lime juice and lemon extract.

Pour mixture into an ice cream maker and freeze until thick according to the manufacturer's instructions. (This recipe takes a bit longer to set up than the usual ice cream.)

Open canister once thick; evenly place large graham cracker pieces on each side. They will break into smaller pieces as machine churns; churn about 5 minutes more. Transfer to an airtight container, seal, and freeze until solid.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.

Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.

Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.

Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.

Gather all ingredients.

Whisk together condensed milk, lime gelatin, Key lime zest, and Key lime juice in a large bowl until well combined.

Fold in whipped topping, marshmallows, and 1/2 cup graham crackers until just combined.

Cover and refrigerate mixture until set, about 1 hour. Transfer to serving dish; garnish with zest and remaining 1/4 cup graham crackers before serving.

Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.

Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.

Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.

Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Place crusts on a baking sheet.

Whisk sweetened condensed milk, sour cream, Key lime juice, and Key lime zest together in a bow until smooth; divide and pour into crusts, filling to the top.

Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. Garnish each pie with a Key lime slice and dollop of whipped cream.

Add ice cream, milk, key lime juice, 1 graham cracker square, and sweetened condensed milk to the jar of a blender. Blend on high until smooth.

Pour milkshake into a glass; top with whipped cream and zest. To garnish, break remaining graham square in half, and place one graham into whipped cream, then crumble remaining graham over milkshake. Cut a lime wedge and tuck into whipped cream.

Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.

Fold in the non-dairy whipped topping.

Pour mixture into the pie shell and chill or freeze. It's a breeze!

Mix the ground graham crackers, melted butter, and sugar in a bowl.

Pour into a 9-inch pie dish and spread the graham cracker mixture with your fingers, all over the inside of the pie dish in an even layer. Use the bottom and sides of a measuring cup or drinking glass to make form a compact, even layer on the bottom and up the sides of the pan.

Bake at 350°F for 10 minutes, then remove and set aside.

Put the egg yolks into a medium bowl. Using an electric mixer or whisking by hand, beat until the yolks thicken and lighten up a bit in color, about 3 minutes.

Beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes.

Whisk in the lime juice until smooth.

Pour filling into the prepared graham cracker crust and bake at 350°F in the middle rack for only 10 minutes, until the filling is just set. It should jiggle slightly in the center like Jell-O.

Remove from oven and let cool to room temperature. Chill in the refrigerator for an hour to overnight.

For a good sturdy whipped cream topping, it helps to start with a chilled bowl and very cold heavy whipping cream.

Pour the cream into a large chilled bowl. Add the powdered sugar (sifted is best) and vanilla. Using an electric mixer (or whip by hand if your gym membership ran out and you want the exercise), start on low speed and increase the speed to the highest level. Whip for several minutes until firm enough to hold shape, between soft and firm peaks.

Don't over-whip or you'll make butter.

Spread the whipped cream over the top of the chilled key lime pie. Sprinkle with a little more lime zest. Chill until ready to serve.

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Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.

In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.

When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.