Time 1h30m Yield 8 Number Of Ingredients 6 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.
Time 20m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.
Time 35m Yield 8 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Time 1h3m Yield 1 (9-inch) pie Number Of Ingredients 9 Steps:
For the graham cracker crust: Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Time 55m Number Of Ingredients 8 Steps:
Heat the oven to 160C/fan 140C/gas 3. Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool. Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters. Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon lime mixture into pie crust. Cover and refrigerate about 1 hour or until set. Garnish with grated lime peel.
More about “easy key lime pie recipes”
Time 25m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Beat egg yolks with food coloring. Then mix in sweetened condensed milk. Then mix in key lime juice and zest. Pour into graham cracker crust and bake at 325 for about 20 minutes (check after about 13 minutes) or center is jiggly when shaken slightly, or when knife inserted in center leaves mark. Chill in freezer for 10-15 minutes.
