Greek Key Lime Pie Recipes
NO-BAKE KEY LIME YOGURT PIE
This cool and creamy custard pie is too good to reserve only for times of indulgence. At least that's how we feel, and it's the reason we developed this lower-calorie recipe. Its limey flavor comes from the inclusion of juice, zest and one secret shortcut ingredient: Yoplait® Light Thick & Creamy Key lime pie yogurt. Adding in yogurt, along with fat-free cream cheese and Cool Whip lite, helped us recreate the trademark creamy texture and rich flavor of this pie, while avoiding the higher-calorie evaporated milk and whipped cream used in the traditional recipe. The result of these smart swaps is a 200-calorie treat that's earned approval from well over 100 of your fellow home cooks.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- 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. Pour into crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 13 g, TransFat 1 1/2 g
NO-BAKE SKINNY KEY LIME PIE
This No-Bake Skinny Key Lime Pie is easy to make and much lower in calories than traditional key lime pie! This pie makes a delicious and satisfying lime dessert!
Provided by Kasey
Categories Desserts
Time 4h10m
Number Of Ingredients 6
Steps:
- Microwave 1/4 cup of water for about 1 minute until boiling. Whisk the lime jello powder into the boiling water until completely dissolved.
- Whisk the yogurt into the lime jello until well combined.
- Fold in the cool whip until the filling is smooth.
- Pour the filling into the graham cracker crust and smooth over the top. Refrigerate pie for at least 4 hours until set.
- Optional: garnish pie with lime zest and lime twists
Nutrition Facts : Calories 187 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice (1/10 of pie), Sodium 130 milligrams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
HEALTHY SINGLE-SERVE KEY LIME PIE YOGURT
Ok, not really key lime unless you use actual key lime juice but that's hard to find everywhere but southern Florida. But this goes in the same vein as my other recipes on making your own yogurt cups-- don't pay for artificial colors and flavors when you can control the content! I recommend using Greek yogurt or heavily strained plain yogurt for this not just for the creamy consistency, but because the main flavanoid here is purely liquid instead of a semi-solid like pumpkin, so normal plain yogurt would get too watery.
Provided by the80srule
Categories Breakfast
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together well, then serve and enjoy.
- Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
KEY LIME PIE
Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.
Categories Desserts
Time 45m
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- Note: The nutritional information was calculated using 2% Greek yogurt.
Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg
"GREEK" KEY LIME PIE
Provided by Food Network
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. 2. Blend or whisk together the egg yolks, Dannon Oikos Greek yogurt, condensed milk, lime juice and zest. Pour filling into graham cracker crust and bake for 15 to 18 minutes until set. 3. Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.
- Oikos is a registered trademark of Stonyfield Farm, Inc. used under license by The Dannon Company, Inc
"GREEK" KEY LIME PIE
Quick, creamy key lime pie with Greek-style yogurt and lots of lime zest bakes up in less than 20 minutes.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Blend or whisk together the egg yolks, Dannon® Oikos Greek yogurt, condensed milk, lime juice and zest.
- Pour filling into graham cracker crust, and bake for 15 to 18 minutes until set.
- Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.
Nutrition Facts : Calories 435.8 calories, Carbohydrate 64.7 g, Cholesterol 138.4 mg, Fat 13 g, Fiber 0.6 g, Protein 10.3 g, SaturatedFat 4.4 g, Sodium 254.7 mg, Sugar 52.1 g
More about "greek key lime pie recipes"
CREAMY GREEK YOGURT KEY LIME CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
5/5 (1)Category DessertCuisine CheesecakeTotal Time 7 hrs 31 mins
- In the body of a blender combine graham crackers, sugar, and salt; blend until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Greek yogurt until smooth.
EASY KEY LIME PIE WITH GREEK YOGURT - GLOBALLY FLAVORED
From globallyflavored.com
5/5 (1)Category DessertCuisine AmericanTotal Time 20 mins
- Melt the butter and combine with sugar and graham cracker crumbs. Press the mixture firmly into a pie pan with your fingers or knuckles. Bake for 7-8 minutes, then take out of the oven to cool.
- Whisk together the lime juice, 1 tablespoon of lime zest, sweetened condensed milk, and Greek yogurt. Pour into the pie pan on top of the crust and then sprinkle the remaining tablespoon of lime zest on top. Bake for 10 minutes until the filling has just set.
- Let the pie chill for about 20 minutes, then chill in the refrigerator for 2 hours. When ready to serve, top with whipped cream.
KEY LIME PIE RECIPE {LIGHTENED UP} - COOKING LSL
From cookinglsl.com
Ratings 1Category DessertCuisine AmericanTotal Time 45 mins
- Preheat oven to 350F.In a bowl, combine graham cracker crumbs, butter and sugar. Mix with a spatula to combine.Spread evenly on the bottom and sides of a pie dish (8 or 9 -inch pie pan).
- Using an electric mixer, beat heavy cream, vanilla and sugar together until stiff peaks. Lifting the whisk, the peaks should hold their shape. (Time may vary, depending on the type of cream and mixer used. It is anywhere between 2 and 5 minutes)
KEY LIME PIE | RICARDO
From ricardocuisine.com
5/5 (80)Total Time 1 hr 25 minsCategory DessertsCalories 525 per serving
- In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.
GREEK KEY LIME PIE | NUTRITION TWINS
From nutritiontwins.com
Servings 8-10Total Time 25 minsEstimated Reading Time 2 minsCalories 127 per serving
RECIPE: KEY LIME PIE WITH GREEK YOGURT | COOKING ON THE SIDE
From cookingontheside.com
KEY LIME PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (34)Total Time 3 hrs 4 minsServings 8Calories 280 per serving
- To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
- To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.
EASY KEY LIME PIE - DISHES WITH DAD
From disheswithdad.com
4.9/5 (14)Total Time 3 hrs 40 minsCategory DessertCalories 410 per serving
- Add the graham cracker crumbs and brown sugar to a mixing bowl and stir to combine then pour the melted butter over top and stir until combined and all of the crumbs are moistened.
- Add the crust mixture to a pie dish and firmly press the mixture to form an even crust on the bottom and up the sides of your dish. Using the back of a measuring cup works well for this.
SWEET & TART KEY LIME PIE DIP (MADE WITH GREEK YOGURT)
From savvymamalifestyle.com
4.5/5 (2)Calories 70 per serving
- In a medium bowl, whip cream cheese until smooth for one minute. Slowly add condensed milk and yogurt, beating for two minutes.
- Transfer to a serving bowl, garnish with zest and refrigerate for one hour. This allows the dip to set. Serve with graham crackers.
KEY LIME GREEK YOGURT PIE - FARM FLAVOR RECIPE
From farmflavor.com
Author Farm FlavorTotal Time 45 minsCategory DessertCalories 443 per serving
- Pour the crumb mixture into a 9-inch pie pan; spread evenly and press firmly over the bottom and slightly up the sides.
KEY LIME YOGURT PIE - DELICIOUS HEALTHY RECIPES MADE WITH ...
From skinnytaste.com
4.7/5 (38)Total Time 45 minsCategory DessertCalories 139 per serving
THIS NO-BAKE KEY LIME PIE RECIPE USES GREEK YOGHURT ...
From popsugar.com
2.5/5 (6)Author Emily WeaverHome Country CATotal Time 1 hr 25 mins
- In a medium mixing bowl, combine all ingredients. Using a mixer on low speed, mix ingredients for a minute or two until most of the lumps are gone. Mix for an additional 90 seconds on medium speed, really working into any remaining lumps. Mix until almost all lumps are gone and you're left with a creamy custard mixture.
- Pour mixture into graham cracker crust and spread evenly. Allow the pie to settle and firm in the freezer for at least a hour. Check periodically thereafter until you're happy with the firmness — may need another 10 to 15 minutes.
FRESH KEY LIME GREEK YOGURT DIP | FLAVOR THE MOMENTS
From flavorthemoments.com
Reviews 8Category SnacksCuisine AmericanTotal Time 10 mins
LOW CARB KEY LIME PIE | THM: S - NORTHERN NESTER
From northernnester.com
Servings 12Total Time 5 hrsEstimated Reading Time 3 mins
- Pre-heat oven to 350 F. Melt butter and xylitol together in saucepan. Remove from heat and stir in almond flour. Press into 11" pie plate. Bake at 350 for 12 minutes, or until golden. Cool.
- To make the filling, blend a handful of fresh spinach leaves together with 2 Tablespoons of water. Wring mixture out through cheesecloth, paper towel, or a fine sieve into a small bowl. You should be left with approx. 1/4 cup of dark green spinach "juice." Set aside.
- In a saucepan over medium-high heat, melt Greek yogurt, cream, and xylitol together until sweetener is dissolved and mixture is very warm, but not boiling. Simmer for a few minutes while you sprinkle the gelatin over the spinach juice. Let the gelatin soak into the spinach juice and "bloom" for a minute, before adding it to the warm yogurt and cream mixture. Whisk together for 2 minutes until gelatin is completely dissolved. Remove from heat and whisk in lime juice. Pour over pie crust and refrigerate at least 4 hours (or overnight) until set.
- Beat whipping cream and xylitol together until stiff peaks form. Pour into piping bag and decorate the top of your pie. Garnish with fresh lime slices.
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