Crustless Key Lime Pie Recipes

EASY KEY LIME PIE I

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.

KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

NO BAKE LOW CARB KEY LIME PIE

Steps:

• Preheat oven to 350F.
• Add a piece of parchment paper to the bottom of your pan. This will prevent the pie crust from sticking.
• Grate the butter and add it to a large mixing bowl.
• Blend eggs, vanilla, and cream in a medium bowl and whisk until well blended and pour into a bowl with the grated butter.
• Add salt, coconut flour, shredded coconut, cinnamon, and powdered erythritol and mix until everything is well blended and comes together into a ball. It will hold together, but still, be a bit crumbly.
• Press the mixture into a pie or tart pan and prick all over with a fork
• Bake in a 350F oven for 18-20 minutes until sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your crust.
• With an electric mixer or hand mixer, blend cold cream cheese in a large bowl until the mixture has the texture of soft spreadable butter.
• Add lime juice, vanilla, powdered erythritol, and mix in well.
• Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
• Fill cooled pie shell with filling and refrigerate for 4 hours or overnight.
• Top with whip cream and toasted unsweetened coconut (optional).

CRUSTLESS KEY LIME PIE

Steps:

• Line a 6x3-inch springform pan with trimmed parchment paper. Spray the inside of the pan and the parchment paper with nonstick coconut oil spray. Set aside
• In a large mixing bowl, combine the cream cheese, sweetener, vanilla extract, and coconut flour. Using a hand mixer or stand mixer, beat the ingredients on medium until combined. Continue to beat until thoroughly blended, scraping the sides of the bowl with a spatula.
• Add the eggs to the bowl, one at a time, and beat until just combined. Add the egg yolk and beat until just combined. Add the key lime juice and continue to beat until the ingredients are well combined.
• Pour the mixture into the prepared pan. Cover the top of the pan with a paper towel and then tightly cover the pan with aluminum foil.
• Place the steam rack in the inner pot and add 1 1/2 cups water to the bottom of the pot. Place the spring form pan on top of the rack.
• Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook on High pressure and set the cook time for 44 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
• Open the lid, carefully grasp the steam rack handles, and lift the rack and pan out of the pot. Remove the aluminum foil and discard the paper towel. Use a paper towel to gently blot away any moisture that has accumulated on top of the pie. Let the pie cool to room temperature (about 30 minutes) and then re-cover with the foil and place in the refrigerator to set for a minimum of 8 hours.
• Make the topping by combining the whipping cream and sweetener in a large bowl. Using an immersion blender or hand mixer, whip until the mixture becomes stiff. Cover and refrigerate.
• After the chilling time for the pie is complete, run a butter knife around the inside of the pan to loosen the pie from the sides of the pan, and then carefully remove the outer ring of the pan.
• Transfer the pie to a serving platter and slice into 8 equal-sized wedges. Top each serving with 2 tbsp of the whipped topping. Serve chilled.

NO BAKE KEY LIME PIE

Steps:

• In a medium bowl combine graham cracker crumbs, melted butter, and sugar. Stir until combined then press tightly into the bottom and up the sides of a 9-inch pie dish. Chill the crust for 30 minutes or longer.
• In the bowl of a stand mixer fitted with the whisk attachment whip up the heavy cream until stiff, then transfer to a bowl and set aside.
• In the same bowl of a stand mixer fitted with the paddle attachment beat cream cheese at low-medium speed until smooth, about 1 minute.
• Add the sweetened condensed milk slowly then beat until smooth and well mixed.
• Add the whipped cream and mix until combined.
• With the mixer running on low speed, slowly add the key lime juice. The mixture will start to thicken and to get creamy. Continue to mix for 1 more minute.
• Pour into prepared pie dish and refrigerate for atleast 6 hours or overnight until firm.

CRUSTLESS LIME CHEESECAKE

Steps:

• Preheat the oven to 325ºF. Place the cream cheese and sugar in a large bowl and beat well.
• Beat in the eggs, one at a time. Add the lime juice and spoon the mixture into a greased 9-inch glass pie plate.
• Bake for 45 to 50 minutes, until golden brown. Remove from the oven and let cool for 10 to 15 minutes (Do not turn off the oven).
• Meanwhile, in another large bowl, mix together the topping ingredients. Spread over the top of the cheesecake and bake for 10 minutes longer, (the top will remain almost liquid.).
• Let cool, then refrigerate for 4 hours or overnight.
• Cover the cheesecake with fresh berries before serving, if you like.
• Note: I added more lime juice and grated lime rind to give more lime flavor according to the reviewer's suggestion.