KEY LIME AND RASPBERRY PIES IN JARS
Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!
Provided by Culinary Envy
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 42m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
- Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
- Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
- Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
- Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
- Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
- Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 56.4 g, Cholesterol 216.5 mg, Fat 29 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 16.7 g, Sodium 182.6 mg, Sugar 46.2 g
RASPBERRY-LIME PIE
Make and share this Raspberry-Lime Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine milk and lime juice; mix well.
- Mixture should thicken.
- Add Cool Whip and food coloring if desired.
- Fold in raspberries.
- Spoon mixture into pie crust.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 390.9, Fat 18.1, SaturatedFat 10.3, Cholesterol 16.9, Sodium 220.4, Carbohydrate 53.8, Fiber 1.4, Sugar 44.5, Protein 5.6
COCONUT RASPBERRY CREAM PIE
The inspiration for this dessert came from a Ralph's Famous Italian Ices flavor called Coconut Raspberry Tart. My husband came home from the Italian ice stand and raved about the flavor so much, we decided to recreate the same idea in pie form. I love coconut cream pie, but the typical buttery crust and rich custard are entirely too heavy for a health-conscious diet. This version is lighter and fluffier, but most importantly, equally as delicious. The raspberry layer adds the perfect tart element to balance out the sweetness of the filling. * PLEASE NOTE: the measurements in this recipe are for a mini 7" pie pan (serves 4). For a standard 9" pie pan, simply double the recipe (serves 8).
Provided by Diet It Up
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Start with the crust.
- Preheat oven to 350 degrees.
- Pulse the grahams in a food processor until finely ground.
- Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
- Press evenly into a 7" pie pan and bake for 10 minutes.
- Let cool before filling.
- Add a raspberry layer.
- Puree berries in a blender or food processor.
- Strain the pureed berries into a small saucepan to remove the seeds.
- Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
- Transfer the sauce to a bowl and let cool.
- Spread the cooled raspberry mixture onto the pie crust.
- Finish with coconut custard.
- Using an electric mixer, whisk pudding and milk together until thoroughly combined.
- Stir in shredded coconut and coconut extract.
- Gently fold in the Cool Whip.
- Spread into the pie pan and garnish with berries and toasted coconut.
- Chill for 4 hours to set.
Nutrition Facts : Calories 346.7, Fat 15.9, SaturatedFat 10.8, Cholesterol 29.2, Sodium 447.6, Carbohydrate 48.5, Fiber 2.7, Sugar 41.2, Protein 3.8
COCONUT-KEY LIME PIE
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g
CREAMY LIME PIE WITH FRESH BERRIES
I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. -Anneliese Barz, Fort Mill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.
Nutrition Facts : Calories 441 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 370mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
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