Raspberry Lime Pie Recipes

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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

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

FAVORITE FRESH RASPBERRY PIE



Favorite Fresh Raspberry Pie image

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.

KEY LIME PIE



Key Lime Pie image

Make and share this Key Lime Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

2/3 cup sugar
1 cup unsalted butter, at room temperature
1 pinch salt
3 1/4 cups all-purpose flour
2 extra-large eggs
1 teaspoon vanilla
1/4 cup molasses
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh key lime juice
4 extra-large egg yolks
1 teaspoon vanilla extract
2 cups fresh raspberries
1 cup sugar
1/4 cup water
1/8 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°.
  • In a big bowl, cream the sugar, butter, and salt together until smooth.
  • Add the remaining crust ingredients and mix until smooth.
  • Roll out the dough on a lightly floured surface, making a round 13 inches across and ¼ inches thick.
  • Line a 9-inch tart pan with a removable bottom with the dough; trim off the excess; bake 12-15 minutes or until the crust is nicely brown.
  • Make the filling: combine all the filling ingredients together with a wire whisk.
  • Pour into the baked pie crust; bake at 325° for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting.
  • The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve.
  • Drizzle in a zigzag across a plate, and then place a slice of pie on top.
  • Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.

Nutrition Facts : Calories 1085.1, Fat 42.4, SaturatedFat 24.9, Cholesterol 325.5, Sodium 154.6, Carbohydrate 161.9, Fiber 4.8, Sugar 102.1, Protein 17.4

PAPPADEAUX'S KEY LIME PIE WITH RASPBERRY SAUCE



Pappadeaux's Key Lime Pie with Raspberry Sauce image

Make and share this Pappadeaux's Key Lime Pie with Raspberry Sauce recipe from Food.com.

Provided by Lorac

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup graham cracker crumbs
1 cup ground pecans, finely ground
3 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
1 (8 ounce) package cream cheese (softened)
1 can sweetened condensed milk
2/3 cup cold water
3 egg yolks, beaten
1/8 teaspoon salt
1/2 cup flour
5 tablespoons rose sweetened lime juice
5 tablespoons key lime juice or 5 tablespoons reconstituted lime juice
1 teaspoon lime zest, very fine
3/4 cup raspberry preserves
1/4 cup water

Steps:

  • Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
  • Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
  • Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
  • Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
  • Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice.
  • On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens.
  • When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan.
  • Stir until pie filling starts to thicken and is completely mixed.
  • When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving.
  • Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
  • Simmer for 4 minutes, remove and pour through a fine strainer and chill.
  • Drizzle over pie before serving.

Nutrition Facts : Calories 641.5, Fat 33.5, SaturatedFat 14.3, Cholesterol 131.5, Sodium 314.2, Carbohydrate 77.9, Fiber 2.2, Sugar 59.8, Protein 10.7

NO-BAKE RASPBERRY PIE



No-Bake Raspberry Pie image

To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!

Provided by Jan Nelson

Categories     No-Bake Pies

Time 1h35m

Yield 8

Number Of Ingredients 8

1 cup crushed fresh raspberries
¾ cup water
1 cup white sugar
3 tablespoons cornstarch
⅛ teaspoon salt
1 teaspoon lemon juice
4 cups fresh raspberries, or as needed
1 (9 inch) baked pie shell

Steps:

  • Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
  • Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
  • Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.

Nutrition Facts : Calories 227 calories, Carbohydrate 44.5 g, Fat 5.6 g, Fiber 5.4 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 139.2 mg, Sugar 29.3 g

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