Fluffy Lime Cream Pie Recipes

FLUFFY KEY LIME PIE

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.

FLUFFY "KEY" LIME PIE

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.

FLUFFY LIME CREAM PIE

Steps:

• Crust: Preheat oven to 375. In medium bowl, combine crumbs, sugar and melted butter. Toss till crumbs are coated with butter. Lightly press into 9" pie plate, even thickness. Bake 8 minutes, until set and browned. Cool. Reduce temperature to 300. Filling: Beat egg yolks in large bowl till light in colour. Gradually beat in lime juice, then sweetened condensed milk. Using clean beater and bowl, beat egg whites with salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Using rubber spatula, quickly, but gently fold in 1/3 of the whites into yolk mixture. Fold in remaining whites. Pile mixture into shell and bake for 15 minutes. Cool to room temperature, then refrigerate 6 hours or overnight. Top with whipped cream and garnish with lime slices.

FLUFFY STRAWBERRY LIME PIE

Steps:

• In a bowl mix the strawberry gelatin with boiling water until the gelatin and sugar are completely dissolved.
• Stir in the lime peel and lime juice.
• Refrigerate for about 1 hour or until very thick but NOT set.
• In a medium bowl beat the gelatin mixture using an electric mixer on high speed for about 4 minutes, scraping the bowl occasionally until thick and fluffy; set aside.
• In another chilled bowl beat the whipping cream and 3/4 cup powdered sugar on high speed until stiff.
• Using a spatula gently stir in the whipping cream mixture with the crushed strawberries into the gelatin/lime mixture.
• Pour into prepared baked crust.
• Refrigerate for a minumum of 3 hours or until set.
• Garnish with whipped cream and sliced strawberries.
• Refrigerate and leftovers.

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.

FLUFFY KEY LIME PIE FROM TOH (LIGHTER VERSION)

Steps:

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