FROZEN LIMEADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 12h17m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.
- In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.
LIME PIE
I inherited a love of cooking and baking from my grandmother. One taste of this refreshing pie takes me back to happy times spent in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.
Nutrition Facts : Calories 463 calories, Fat 19g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 246mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
COOL LIME PIE
Notes Waydella Hart of Parsons, Kansas, "This delightfully sweet-tart dessert is pretty to set on the table and so quick and easy to make."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in limeade and food coloring if desired. Fold in half of the whipped topping. Pour into crust. Cover and refrigerate for 2 hours. Garnish with kiwi, remaining whipped topping, oranges and pistachios if desired.
Nutrition Facts : Calories 487 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 1g fiber), Protein 7g protein.
EASY KEY LIME PIE I
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
Provided by DINNER2
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g
FLORIDA LIME PIE
Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published "Jane Nickerson's Florida Cookbook," an invaluable guide to the state's appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 1h30m
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they're roughly the size of peas.
- Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
- Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
- When you're ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
- In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
- Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
- Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
CLASSIC KEY LIME PIE
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
- Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
- Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.
Nutrition Facts : Calories 730.8 calories, Carbohydrate 51.6 g, Cholesterol 99.1 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 19.9 g, Sodium 287.4 mg, Sugar 42.9 g
HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
LIMEADE
Thanks to an abundance of limes in Jamaica, limeade is a common drink. Unsweetened bottled lime juice can be swapped instead of fresh for an even quicker limeade. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 2
Steps:
- Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
- Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.
More about "limeade pie recipes"
ICEBOX LIMEADE PIE WITH COOL WHIP - FOOD BANJO
From foodbanjo.com
4.8/5 (6)Total Time 5 minsCategory DessertCalories 322 per serving
- Mix the limeade, Cool Whip, sweetened condensed milk, and juice of 1 lime together in a large bowl. Stir until completely combined.
LIMEADE PIE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.8/5 (9)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
BEST-EVER KEY LIME PIE - ONCE UPON A CHEF
From onceuponachef.com
LIMEADE PIE RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 8Total Time 1 hr 15 minsCategory Dessert
- Preheat oven to 375°F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl until combined. Press onto the bottom and sides of a greased 9-inch pie pan. Bake for 8-9 minutes or until crust is golden brown. Cool on a wire rack.
- While crust is cooling, prepare the pie filling. Thaw the limeade concentrate until runny. Mix the sweetened condensed milk with the limeade until combined. Add green food coloring to desired color.
I CAN'T IT'S KEY LIME SEASON: KEY LIME PIE FOR KEY LIME PIE LOVER ...
From amazon.ca
Author ChrisAndNicMerch PublishingFormat Paperback
CHERRY LIMEADE PIE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
THE BEST KEY LIME PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST CLASSIC KEY LIME PIE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
15 SUMMER DESSERT RECIPES | POPSUGAR FOOD
From popsugar.com
KEY LIME PIE (THE BEST) | RICARDO - RICARDO CUISINE
From ricardocuisine.com
LIME PIE (ONLY 5 INGREDIENTS) - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
7-INGREDIENT KEY LIME PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
KEY LIME PIE | RICARDO
From ricardocuisine.com
J. KENJI LóPEZ-ALT LIME CRACKER PIE RECIPE REVIEW | THE KITCHN
From thekitchn.com
CLASSIC KEY LIME PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FRESH AND CREAMY LIME PIE RECIPE - SERIOUS EATS
From seriouseats.com
VINTAGE SOUTHERN PIE RECIPES WE STILL LOVE
From southernliving.com
12 ZESTY TIPS FOR MAKING THE BEST KEY LIME PIE
From thedailymeal.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
NO-BAKE LEMONADE PIE - SOUTHERN BITE
From southernbite.com
FROZEN LEMONADE PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love