Time 20m Yield - Number Of Ingredients 5 Steps:
1 In a large bowl, dissolve gelatin in boiling water. 2 Whisk in yogurt. 3 Fold in whipped topping. 4 Pour into crust. 5 Cover and refrigerate for at least 2 hours or until set.
Time 20m Yield 8 servings. Number Of Ingredients 5 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.
Time 2h35m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Combine graham, butter, and powdered sugar in mixer until well mixed, then press into a 9-inch pie plate. (Optional: Bake at 350 for 6-8 minutes, just until you can begin to smell the crust baking.) Freeze crust until needed. Grate the zest from one full lime. Squeeze the juice from fresh limes to make 1/3 cup (approximately 1 1/2 limes) of juice. Whisk together sugar, yolks, zest, and lime juice in a double boiler and heat until they form a custard. Remove from heat and allow to cool. Whip egg whites to stiff peaks and then beat in sugar. Fold egg whites into custard. Whip cream and confectioner’s sugar together to stiff peaks. Fold into custard mixture. Gently spread the custard mixture into the pie crust and freeze until firm, at least 2 hours.
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 4h30m Yield 1 pie, 8-12 serving(s) Number Of Ingredients 9 Steps:
CRUST:. Preheat oven to 350. Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate. Bake for 8 minutes or until golden. Remove from oven and let cool completely. Turn the oven down to 300. ~OR Use a store bought deep dish graham cracker crust~. FILLING:. Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine. In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy). Fold into the cream cheese/lime mixture until just combined. Don’t over mix - this is what gives the pie it’s fluffy texture. Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved. Remove from oven. Cool and refridgerate until firm, at least 4 hours. TO SERVE: Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790. GF VARIATION: Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don’t need to add any extra sugar because the chex is already sweetened.) Continue with directions above.
Yield 8 Number Of Ingredients 4 Steps:
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
Number Of Ingredients 1 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. 2 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. 3 Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Time 4h30m Yield 8 Number Of Ingredients 10 Steps:
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.
More about “fluffy key lime pie recipes”
Time 20m Yield 6-8 servings. Number Of Ingredients 4 Steps:
In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
