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Easy Key Lime Pies Recipes

Updated on November 10, 2016

Mini Key Lime Pie Recipes

Serves 12

Ingredients

Vegetarian

Produce

  • 1/3 cup Key lime, juice

Refrigerated

  • 2 Egg whites

Baking & Spices

  • 1 1/2 tbsp Sugar
  • 1 Whipped cream

Snacks

  • 3/4 cup Graham cracker crumbs

Dairy

  • 1 4 stick butter or 2 tablespoons
  • 1 (14 oz) can Condensed milk, sweetened
  • 3 tbsp Greek yogurt, non fat

Instructions

  1. 1. If not using pre crushed crumbs, crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
  2. 2. Add sugar and butter and mix into the crushed graham cracker.
  3. 3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. Bake at 350 degrees for 8 minutes so that it can harden.
  4. 4. In a separate bowl, mix together egg whites, condensed milk, lime juice, and greek yogurt. Mix well.
  5. 5. Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes or until cheesecake is set. and cool. (ovens vary so cooking time can as well)
  6. 6. Top with whip cream and garnish with lime if desired. Store in the refrigerator.

Mini Key Lime Pie Recipes
Mini Key Lime Pie Recipes
Easy No Bake Key Lime Pie
Easy No Bake Key Lime Pie

Easy No Bake Key Lime Pie

Vegetarian

Condiments

  • 4 oz Key lime juice or regular lime juice

Baking & Spices

  • 1 tsp Vanilla

Bread & Baked Goods

  • 1 package Pre-made graham cracker crust pie shell

Dairy

  • 1 can Condensed milk, sweetened regular
  • 1 8 oz package Cream cheese, regular or low fat

Instructions

  1. Place softened cream cheese (microwave in a microwave-safe bowl for 15 seconds if you are crunched for time) and sweetened condensed milk in a mixing bowl.
  2. Using an electric hand mixer, starting on low, begin mixing the cream cheese and sweetened condensed milk.
  3. Continue to increase speed of mixer until cream cheese and sweetened condensed milk is smooth and creamy.
  4. Add the vanilla and whip together.
  5. Lastly, add the key lime juice. Start using the lowest setting as it will splash a little to start. Steadily increase speed until everything is thoroughly mixed and it looks all creamy and luscious. You absolutely do not want clumps at this stage.
  6. Pour the key lime pie mixture into the ready made pie shell.
  7. Place in refrigerator for at least 3-4 hours. Overnight is better, even best. (Place in freezer for 30 to 45 minutes if you're crunched for time. But we highly recommend letting it set in the refrigerator for the recommended amount of time.)
  8. Zest a lime for additional color like we did and a dollop of whipped cream is always welcome.

Perfect Key Lime Pie
Perfect Key Lime Pie

The Perfect Key Lime Pie

Ingredients

Vegetarian

Produce

  • 3/4 cup Key lime, juice
  • 1 Lime, zest

Baking & Spices

  • 1/4 cup Sugar
  • 1 Whipped cream

Snacks

  • 1 1/4 cup Graham cracker crumbs

Dairy

  • 5 tbsp Butter
  • 2 14 oz. cans Condensed milk, sweetened
  • 1/2 cup Sour cream

Instructions

Crust

  1. Combine crumbs, sugar and butter. Mix until blended
  2. Press crumbs into bottom and sides of a 9 inch pie pan

Pie

  1. Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
  2. Pour into pie pan
  3. Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
  4. Turn off oven and let pie sit in oven for 30 minutes - do not allow to brown.
  5. Chill before serving
  6. Garnish with whipped cream and lime zest.

Key Lime Pie

27 mins to make, serves 8

Ingredients

Vegetarian

Produce

  • 3/4 cup Lime juice or key lime, juice
  • 2 Limes or 4 key limes, zest from regular

Baking & Spices

  • 1/3 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract

Snacks

  • 1 1/2 cups Graham crackers, ground

Dairy

  • 6 tbsp Butter
  • 2 14 oz cans Condensed milk, sweetened
  • 1 cup Heavy whipping cream
  • 1/2 cup Sour cream, light

Instructions

Graham cracker crust

  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling

  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  3. Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping

  1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Key Lime Whoopie Pies

Ingredients

Vegetarian

Produce

  • 3 tbsp Key lime, Juice
  • 1 tbsp Lime, Zest

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1 box Cake mix, yellow
  • 4 cups Powdered sugar

Oils & Vinegars

  • 1/2 cup Canola oil

Snacks

  • 1 cup Graham cracker crumbs

Dairy

  • 1 (8 oz) block Cream cheese

Liquids

  • 1/2 cup Water

INSTRUCTIONS

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper.
  3. In mixing bowl combine cake mix, graham crumbs, oil, water and eggs. Stir to combine and then beat on medium high for 1 minute.
  4. Drop batter (approx 2 Tbsp) onto lined baking sheet, 2 inches apart.
  5. Bake 9-11 minutes until set and edges are lightly golden. Transfer to a wire rack to cool completely.
  6. For filling combine cream cheese, powdered sugar, zest and lime juice in bowl of stand mixer. Mix on low until ingredients combine, Turn mixer up to medium and beat for 1½-2 minutes until smooth and creamy.
  7. Fill whoopie pies with about 2 Tbsp of filling.
  8. Garnish edges with graham cracker crumbs if desired.

Key Lime Whoopie Pies with Macadamia Nut Buttercream

1 hr to make, makes 18 sandwich cookies

Ingredients

Produce

  • 2 Limes, zest of

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1 Key lime flavored cake mix
  • 2 1/2 cup Powdered sugar
  • 1/2 cup Shortening

Oils & Vinegars

  • 2 tbsp Coconut oil

Nuts & Seeds

  • 3 drops Coconut extract
  • 2 cup Macadamia nuts

Dairy

  • 10 tbsp Butter, unsalted

Directions

  1. In a large mixing bowl, combine key lime cake mix, eggs, shortening, and lime zest.
  2. Roll into 1-inch balls, and place on ungreased baking sheets.
  3. Slightly flatten each dough ball.
  4. Bake at 350 degrees for 8-10 minutes, or until edges are lightly golden.
  5. Remove to a wire rack to cool completely.
  6. Meanwhile, to prepare buttercream, pulse macadamia nuts and coconut oil in a food processor until smooth. You are basically creating homemade nut butter. Process it until it's as smooth as you can get it!
  7. Transfer the macadamia nut butter to a large mixing bowl.
  8. Add the unsalted butter, and beat to combine.
  9. Add enough powdered sugar to create a frosting that is thick, but spreadable, between 2.5-3 cups.
  10. Add in coconut extract.
  11. Beat until light and fluffy, about 3-4 minutes.
  12. Pipe or spread frosting between two cookies. Enjoy!!

Key Lime Whoopie Pies with Macadamia Nut Buttercream
Key Lime Whoopie Pies with Macadamia Nut Buttercream

Classic Key Lime Pie

1 hr to make, serves 1

Ingredients

Vegetarian

Produce

  • 1/2 cup Key lime, freshly squeezed or bottled juice
  • 2 tsp Lime, zest

Refrigerated

  • 4 Egg yolks, large

Baking & Spices

  • 2 tbsp Granulated sugar

Snacks

  • 1 1/4 cup Graham cracker crumbs

Dairy

  • 5 tbsp Butter
  • 1 14-oz can Condensed milk, sweetened
  • 1 cup Heavy cream

DIRECTIONS

  1. Preheat oven to 350 degrees F
  2. In a medium bowl, mix the graham cracker crumbs, sugar and melted butter. Stir until combined and resembles wet sand. Press mixture into the bottom and sides of a 9-inch pie dish.
  3. Bake crust for 8-10 minutes, or until golden. Remove crust from oven and let cool completely.

To make the filling:

  1. Whisk together the condensed milk and egg yolks until smooth and slightly thickened. Add in key lime juice and zest. Whisk mixture for about a minute, until well combined and thickened.
  2. Pour the filling into the prepared cooled crust and bake for 15 minutes. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight until set.
  3. When ready to serve, beat the cold heavy cream until soft peaks form. Top pie with whipped cream.

Individual Key Lime Pies

Vegetarian

Produce

  • 1 Lime, zest

Refrigerated

  • 14 Eggs

Condiments

  • 1 cup Lime juice

Baking & Spices

  • 1/2 cup Powdered sugar
  • 2 1/3 cups Sugar

Snacks

  • 12 Graham crackers, whole

Dairy

  • 2 sticks Butter, unsalted
  • 1/3 cup Butter, unsalted
  • 1 1/2 cups Whipping cream

Directions

LIME CURD:

  1. Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts.
  2. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes.
  3. Pass through a mesh strainer. Chill for 2 hours in the fridge.

CRUST:

  1. Add the sugar and graham crackers to a food processor.
  2. Pour in the melted butter and pulse to combine.

TOPPING:

  1. Whip the cream with the sugar until stiff. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd.
  2. Top with the whipped cream mixture and garnish with lime zest.

Fluffy Key Lime Pie

20 mins to make

Ingredients

Baking & Spices

  • 1 carton Topping, frozen fat-free whipped

Bread & Baked Goods

  • 1 Graham cracker crust (8 inches), reduced-fat

Dairy

  • 2 cartons (6 ounces each) key lime yogurt

Desserts

  • 1 package Lime gelatin, sugar-free

Liquids

  • 1/4 cup Water

Directions

  1. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in whipped topping. Pour into crust.
  2. Cover and refrigerate for at least 2 hours or until set.

Authentic Key Lime Pie Recipe

Vegetarian

Produce

  • 8 Key limes
  • 3 Limes, large
  • 2 Teaspooons lime, zest

Refrigerated

  • 4 Egg yolks, large

Baking & Spices

  • 2 cups Almond flour
  • 1 tbsp Confectioner's sugar
  • 1 tbsp Sugar
  • 1 dash Vanilla

Snacks

  • 1 1/4 cups Graham crackers

Dairy

  • 8 tbsp Butter
  • 1 can Condensed milk, sweetened
  • 1 tbsp Cream cheese
  • 1 cup Heavy whipping cream

INSTRUCTIONS

Graham Cracker Crust

  1. Put graham crackers into a food processor until you have crumbs.
  2. Melt butter in microwave for 30 seconds in glass dish.
  3. Mix together, press into a pie or tart pan. If using a tart pan, first layer the bottom with oil or butter or a cooking spray and use a sheet of parchment paper. Butter the paper (or spray) before adding crumbs.
  4. Bake for 10 minutes at 350 degrees.

Almond Crust

  1. Combine almond flour with butter, and using same instructions for graham crackers, press iinto pie pan.

Filling

  1. Wash limes. Rinse. Zest to get 1 tablespoon of lime zest.
  2. Juice limes to get ½ cup lime juice plus 2 tablespoons.
  3. Beat egg yolks with mixer until golden and creamy.
  4. Add in lime juice, sweetened condensed milk and lime zest.
  5. Mix until well incorporated.
  6. Pour into prepared pans.
  7. This recipe will make one large pie or tart (9 inches) or 4-6 smaller tarts depending on size of your tart pan.
  8. Bake at 350 degrees F for 10-15 minutes. Center should not jiggle.
  9. Cool completely. Refrigerate overnight.
  10. Apply Whipped topping before serving. If you stabilize whipped cream, you can apply whipped cream and put back into refrigerator for several hours to two days.

Whipped Cream

  1. Mix cream, cream cheese, confectioner's sugar, vanilla together for five minutes until stiff.

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