No Bake Key Lime Pie Recipes
NO-BAKE KEY LIME CHEESECAKE
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 9-inch cake
Number Of Ingredients 9
Steps:
- Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
- In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
- Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
NO BAKE KEY LIME PIE
This is a quick and easy refreshing pie. It may be served either chilled or frozen! Graham cracker pie crust can be used instead of a baked pie crust.
Provided by Shirley
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
- Fold in the non-dairy whipped topping.
- Pour mixture into the pie shell and chill or freeze. It's a breeze!
Nutrition Facts : Calories 405 calories, Carbohydrate 49.8 g, Cholesterol 30.8 mg, Fat 22.1 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 241.7 mg, Sugar 40.9 g
NO-BAKE KEY LIME PIE
You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.
Categories dessert
Time 12h20m
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
- In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
- Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
- Serve topped with additional whipped cream and lime zest.
NO BAKE KEY LIME PIE
No Bake Key Lime Pie is a delicious, easy summer dessert made with only a few, simple ingredients!
Provided by Julia Foerster
Categories Dessert
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 5 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 131 mg, Sugar 27 g, ServingSize 1 serving
NO BAKE KEY LIME PIE IN A JAR
Try our No Bake Key Lime Pie in a Jar and Let Us Know what You Think. This Recipe Prepares 4 jars, Filled with Layers of Graham Crackers ...
Provided by Lilly Mathuse
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a ziplock bag, use your hands to crush 1 package of graham crackers into small crumbs.
- Transfer the crushed crackers to a mixing bowl and add 2 tablespoons of butter. Again, use your hands to combine well. Set aside.
- In a separate bowl, using an electric mixer on medium speed, combine 1 package of softened cream cheese with ½ can of condensed milk, ½ cup of Greek yogurt and some key lime juice until smooth and creamy. You may add a drop of green gel coloring, if you wish.
- Place in the fridge for about 10 minutes before filling jars.
- To fill the jars, work in layers and place ⅓ cup of the crushed graham crackers into the bottom of the jars and lightly pack it down. Next, use the refrigerated filling and pour about ⅔ cup into the jars then sprinkle on a few more graham crackers.
- Finally, top the jars with some whipped topping and a slice of lime, to serve!
Nutrition Facts : Calories 501, Fat 33,7g, Carbohydrate 41g, Protein 11,3g, Cholesterol 92mg, Sodium 392g
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- Mix together the graham crumbs, butter and sugar. Press into a 9 inch pie pan and use the bottom of a flat glass or a flat measuring cup to evenly press along the bottom and use your fingers to press evenly along the sides. Set in the fridge until the filling is ready.
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- Mix together the cracker crumbs and melted butter. Press the mixture firmly into a 9″ pie plate. Chill in the freezer while preparing the filling.
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- Prepare the graham cracker crust by mixing the melted butter with the graham crumbs until you've reached the texture of wet sand.
- Transfer the crust mixture into your and press down using your fingertips. Use a small bowl or cup to push the crumbs up to the side of the tin. This will form an even crust. Once the graham mixture has been pressed into the tin place it in the fridge to set for roughly 30 minutes. Note: If you want to be able to remove your pie from the dish to serve then line your pie tin with 2 layers of cling wrap. This will ensure you can easily remove the pie crust from the tin.
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- Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.
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