Best Creamy Key Lime Pie Recipes

CREAMY MANGO KEY LIME PIE

Steps:

• 1. Sliced and cut mango into chunks. Place in a food processor or blender and puree till smooth.
• 2. In a medium bowl combine the condensed milk, key lime juice (if you like a bit more tang then add the 2/3 cup of juice if you like it more mild then just use 1/2 cup), mango puree, and cool whip till blended. You can use a whisk or hand held beaters on low.
• 3. Pour the mixture into a 9 inch shortbread or graham cracker crust. Cover and refrigerate for at least 4 hours. When ready to serve sprinkle the lime zest on top and garnish with some whipped cream and a thin lime slice.

OH SO CREAMY AND FLUFFY KEY LIME PIE

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.

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• Preheat oven to 325º.
• In medium bowl, gently whisk eggs.
• Slowly whisk in sweetened condensed milk.
• Slowly whisk in key lime juice.
• *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
• Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
• The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
• Let cool. Pie will set up perfectly as it cools.
• Refrigerate at least 4-6 hours or overnight.
• Pie gets even better the next day! :).
• Serve with whipped cream topping.
• Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
• VERY rich and creamy!
• ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
• The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
• *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

EASY CREAMY KEY LIME PIE

Steps:

• In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
• Stir in the lime juice until well blended.
• Immediately pour filling into pie shell.
• Chill for at least 2 hours.
• Garnish with key lime zest.

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• 1. Preheat oven to 325º. In medium bowl, gently whisk egg yolks. Slowly whisk in sweetened condensed milk. Slowly whisk in key lime juice. *Do not over mix, this will create bubbles. Just whisk and stir gently til all ingredients are mixed together well. Pour into 9" deep dish homemade graham cracker crust. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle. Let cool. Pie will set up perfectly as it cools. Refrigerate at least 4-6 hours or overnight. Pie gets even better the next day! :)Serve with whipped cream topping. Garnish if desired. VERY rich and creamy! *You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;) **If preferred, you can also bake this pie in a 9" deep dish pastry crust. ***If a green color is desired, just add 2 drops green food coloring. I used to do this, but now I just leave it natural colored.
• 2. Tip: I once used fresh key limes and will never do that again. It took forever and you honestly couldn't even tell the difference from the bottled juice.

CREAMY KEY LIME PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
• In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

RICH CREAMY NO-BAKE KEY LIME PIE

Steps:

• With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crème fraîche.

CREAMY KEY LIME PIE

Steps:

• Preheat oven to 350 degrees and place pie crust, in pie pan, on a baking sheet.
• Place cream cheese, sweetened condensed milk, egg, egg yolks, key lime juice and sugar in Master Prep Pitcher. Secure top and pulse for 15-20 seconds, until creamy and well combined.
• Pour pie filling into crust and shake crust to settle. Bake for 12 minutes.
• Remove from oven and let cool for 1 hour before refrigerating for at least 2 hours. Served chilled, topped with whipped cream and a slice of fresh key lime.
• NOTE: Prep time is less than a minute, Zaar would not let me put in seconds.

CREAMY KEY LIME PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
• In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.