Key Lime Pie 01
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping, thawed
1 1/2 cups plus 1 tablespoon key lime juice
1 (9 inch) pie crust
In bowl, combine sweetened condensed milk, whipped topping and lime juice. Spoon into crust. Chill.
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Key Lime Pie 02
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/2 cup key lime juice
1 (9 inch) graham cracker pie crust
Frozen whipped topping, thawed
Lime slices
Preheat oven to 350 degrees. In bowl, combine sweetened condensed milk, egg yolks and lime juice. Whisk until mixture starts to thicken. Pour into crust. Bake for 15 minutes. Chill in refrigerator overnight. Garnish with whipped topping and lime slices.
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Key Lime Pie 03
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
1 (9 inch) graham cracker pie crust
1 (8 ounce) tub frozen whipped topping, thawed
Preheat oven to 350 degrees. In bowl, combine sweetened condensed milk, egg yolks and key lime juice, blend until smooth. Spoon into crust. Bake for 10 minutes. Let stand for 10 minutes before refrigerating. Just before serving, spread with whipped topping.
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Key Lime Pie 04
12 ounces graham cracker crumbs
1/2 cup packed brown sugar
1/2 stick plus 1 tablespoon butter, melted
3 (14 ounce) cans sweetened condensed milk
5 egg yolks
2 cups key lime juice
Sweetened whipped cream
Preheat oven to 350 degrees. In bowl, combine graham cracker crumbs, brown sugar and butter. Press mixture to 1/4 to 1/2 inch thick onto bottom and up sides of pie pan. In another bowl, combine sweetened condensed milk, egg yolks and lime juice. Beat with mixer on low for 2 minutes, or until creamy colored and slightly thickened. Spoon into crust. Bake for 18 to 24 minutes, pressing surface lightly with finger should leave a mark. Cool. Chill for 6 to 8 hours. Garnish with sweetened whipped cream.
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Key Lime Pie 05
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, room temperature
1/4 cup lime juice
1 (9 inch) graham cracker pie crust
In bowl, combine half of sweetened condensed milk and cream cheese; Blend well. Slowly add lime juice; mix well. Add just a little more milk, keeping mix semi-firm, you will not use entire can of milk. Spoon into crust. Cover. Chill overnight.
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Key Lime Pie 06
6 tablespoons butter, melted
1/4 cup sugar
1 1/4 cups crushed pretzels
1 (14 ounce) can sweetened condensed milk
1 envelope lemon lime unsweetened drink mix
1 (8 ounce) tub frozen whipped topping, thawed
1/2 cup lime juice
In bowl, combine butter, sugar and pretzels. Press firmly into and up sides of 9 inch pie plate. In bowl, combine sweetened condensed milk, lime juice and powdered drink mix. Remove 1/2 cup whipped topping; set aside. Gently fold in remaining whipped topping. Pour into crust. Freeze for 6 hours, or overnight. Let stand at room temperature for 15 minutes. Garnish with reserved whipped topping.
Makes 8 servings.
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Key Lime Pie 07
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon vanilla
1 (9 inch) graham cracker pie crust
Frozen whipped topping, thawed
In bowl, beat cream cheese with mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add lime juice and vanilla. Pour into crust. Chill for 3 hours until set. Top with whipped topping.
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Fluffy Lime Pie
1 large package unsweetened Kool-Aid, lemon lime flavor, the size that makes a 2 quart pitcher)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping, thawed
1 (9 inch) graham cracker pie crust
Dissolve Kool Aid powder in sweetened condensed milk. Fold in whipped topping. Spoon into crust. Cover. Refrigerate for 3 hours, or until set.
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Lime Aid Pie
1 (6 ounce) can frozen lime aid, partially thawed
1 (8 ounce) carton whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (9 inch) graham cracker crust
Mix together milk and lime aid. Fold in whipped topping. Pour in to crust and chill at least 2 hours before serving. You can add green food coloring, if desired. You can also use pink lemonade for a different twist, just remember to use red food coloring. Taste best when frozen.
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Key Lime Cheesecake
3 eggs, beaten
2 (8 ounce) packages cream cheese, room temperature
2/3 cup sugar
1 (16 ounce) carton sour cream
1 teaspoon vanilla
1/4 cup key lime juice
1 (9 inch) deep dish graham cracker crust
Preheat oven to 350 degrees. In bowl, combine eggs, cream cheese, sugar, sour cream,vanilla and key lime juice. Beat with mixer until smooth. Pour into crust. Bake for 60 to 70 minutes. Cool in refrigerator for several hours before serving.
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1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping, thawed
1 1/2 cups plus 1 tablespoon key lime juice
1 (9 inch) pie crust
In bowl, combine sweetened condensed milk, whipped topping and lime juice. Spoon into crust. Chill.
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Key Lime Pie 02
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/2 cup key lime juice
1 (9 inch) graham cracker pie crust
Frozen whipped topping, thawed
Lime slices
Preheat oven to 350 degrees. In bowl, combine sweetened condensed milk, egg yolks and lime juice. Whisk until mixture starts to thicken. Pour into crust. Bake for 15 minutes. Chill in refrigerator overnight. Garnish with whipped topping and lime slices.
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Key Lime Pie 03
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
1 (9 inch) graham cracker pie crust
1 (8 ounce) tub frozen whipped topping, thawed
Preheat oven to 350 degrees. In bowl, combine sweetened condensed milk, egg yolks and key lime juice, blend until smooth. Spoon into crust. Bake for 10 minutes. Let stand for 10 minutes before refrigerating. Just before serving, spread with whipped topping.
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Key Lime Pie 04
12 ounces graham cracker crumbs
1/2 cup packed brown sugar
1/2 stick plus 1 tablespoon butter, melted
3 (14 ounce) cans sweetened condensed milk
5 egg yolks
2 cups key lime juice
Sweetened whipped cream
Preheat oven to 350 degrees. In bowl, combine graham cracker crumbs, brown sugar and butter. Press mixture to 1/4 to 1/2 inch thick onto bottom and up sides of pie pan. In another bowl, combine sweetened condensed milk, egg yolks and lime juice. Beat with mixer on low for 2 minutes, or until creamy colored and slightly thickened. Spoon into crust. Bake for 18 to 24 minutes, pressing surface lightly with finger should leave a mark. Cool. Chill for 6 to 8 hours. Garnish with sweetened whipped cream.
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Key Lime Pie 05
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, room temperature
1/4 cup lime juice
1 (9 inch) graham cracker pie crust
In bowl, combine half of sweetened condensed milk and cream cheese; Blend well. Slowly add lime juice; mix well. Add just a little more milk, keeping mix semi-firm, you will not use entire can of milk. Spoon into crust. Cover. Chill overnight.
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Key Lime Pie 06
6 tablespoons butter, melted
1/4 cup sugar
1 1/4 cups crushed pretzels
1 (14 ounce) can sweetened condensed milk
1 envelope lemon lime unsweetened drink mix
1 (8 ounce) tub frozen whipped topping, thawed
1/2 cup lime juice
In bowl, combine butter, sugar and pretzels. Press firmly into and up sides of 9 inch pie plate. In bowl, combine sweetened condensed milk, lime juice and powdered drink mix. Remove 1/2 cup whipped topping; set aside. Gently fold in remaining whipped topping. Pour into crust. Freeze for 6 hours, or overnight. Let stand at room temperature for 15 minutes. Garnish with reserved whipped topping.
Makes 8 servings.
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Key Lime Pie 07
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon vanilla
1 (9 inch) graham cracker pie crust
Frozen whipped topping, thawed
In bowl, beat cream cheese with mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add lime juice and vanilla. Pour into crust. Chill for 3 hours until set. Top with whipped topping.
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Fluffy Lime Pie
1 large package unsweetened Kool-Aid, lemon lime flavor, the size that makes a 2 quart pitcher)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping, thawed
1 (9 inch) graham cracker pie crust
Dissolve Kool Aid powder in sweetened condensed milk. Fold in whipped topping. Spoon into crust. Cover. Refrigerate for 3 hours, or until set.
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Lime Aid Pie
1 (6 ounce) can frozen lime aid, partially thawed
1 (8 ounce) carton whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (9 inch) graham cracker crust
Mix together milk and lime aid. Fold in whipped topping. Pour in to crust and chill at least 2 hours before serving. You can add green food coloring, if desired. You can also use pink lemonade for a different twist, just remember to use red food coloring. Taste best when frozen.
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Key Lime Cheesecake
3 eggs, beaten
2 (8 ounce) packages cream cheese, room temperature
2/3 cup sugar
1 (16 ounce) carton sour cream
1 teaspoon vanilla
1/4 cup key lime juice
1 (9 inch) deep dish graham cracker crust
Preheat oven to 350 degrees. In bowl, combine eggs, cream cheese, sugar, sour cream,vanilla and key lime juice. Beat with mixer until smooth. Pour into crust. Bake for 60 to 70 minutes. Cool in refrigerator for several hours before serving.
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