Raspberry Lime Pie Recipes

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RASPBERRY LIME PIE



Raspberry Lime Pie image

-Jane Zempel, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
1 carton (8 ounces) frozen whipped topping, thawed
Red food coloring, optional
1 cup fresh raspberries
1 graham cracker crust (9 inches)
Additional fresh raspberries and fresh mint, optional

Steps:

  • In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired.

Nutrition Facts : Calories 355 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 184mg sodium, Carbohydrate 50g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.

KEY LIME AND RASPBERRY PIES IN JARS



Key Lime and Raspberry Pies in Jars image

Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!

Provided by Culinary Envy

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 42m

Yield 6

Number Of Ingredients 11

12 graham crackers
2 tablespoons white sugar
6 tablespoons unsalted butter, melted
6 half pint canning jars
1 (14 ounce) can sweetened condensed milk
4 egg yolks
½ cup fresh lime juice
1 tablespoon grated lime zest, divided
½ cup heavy whipping cream
1 teaspoon white sugar
1 cup fresh raspberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
  • Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
  • Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
  • Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
  • Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
  • Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
  • Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 56.4 g, Cholesterol 216.5 mg, Fat 29 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 16.7 g, Sodium 182.6 mg, Sugar 46.2 g

RASPBERRY-LIME PIE



Raspberry-Lime Pie image

Make and share this Raspberry-Lime Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice
1 (8 ounce) container Cool Whip, thawed
red food coloring, optional
1 cup fresh raspberry
1 9 inch graham cracker pie crust

Steps:

  • In a bowl, combine milk and lime juice; mix well.
  • Mixture should thicken.
  • Add Cool Whip and food coloring if desired.
  • Fold in raspberries.
  • Spoon mixture into pie crust.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 390.9, Fat 18.1, SaturatedFat 10.3, Cholesterol 16.9, Sodium 220.4, Carbohydrate 53.8, Fiber 1.4, Sugar 44.5, Protein 5.6

LIME-RASPBERRY PIE WITH COCONUT CREAM



Lime-Raspberry Pie with Coconut Cream image

During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
TOPPINGS:
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Optional: Fresh raspberries and toasted flaked coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

Nutrition Facts : Calories 678 calories, Fat 34g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 349mg sodium, Carbohydrate 86g carbohydrate (69g sugars, Fiber 1g fiber), Protein 11g protein.

CREAMY PEACH PIE BARS



Creamy Peach Pie Bars image

With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they're at their best when served slightly chilled.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 3h30m

Yield 24 bars

Number Of Ingredients 13

1½ cups/210 grams graham cracker crumbs (cinnamon flavor or regular)
1/3 cup/48 grams pecans
6 tablespoons/85 grams butter, melted and cooled
Pinch of salt
2 (8-ounce) packages cream cheese (1 pound/454 grams), softened
3/4 cup/180 grams heavy cream, at room temperature
1/2 cup/100 grams granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups/20 ounces sliced peaches, peeled or unpeeled as desired (3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
  • Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
  • Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
  • Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

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