Key Lime Pie Vii Best Recipes

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KEY LIME PIE VII

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Key Lime Pie VII image

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Provided by ANNRICHARDSON

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients:

  • 1 (9 inch) prepared graham cracker crust
  • 3 cups sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice
  • 1 tablespoon grated lime zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
  • Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.7 g, Cholesterol 45.3 mg, Fat 20.5 g, Fiber 0.6 g, Protein 10.9 g, SaturatedFat 9.7 g, Sodium 324.5 mg, Sugar 74.3 g

KEY LIME PIE (SUGAR FREE - SPLENDA)

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Key Lime Pie (Sugar Free - Splenda) image

A creamy cool pie without sugar - derived from a variety of similar receipes, but I intended to have a creamy filling while minimizing the taste artificial sweeteners can have. Cook time indicates time to chill.

Provided by MandAs

Categories     Pie

Time 3h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 11

Ingredients:

  • 2 cups sugar-free shortbread cookies
  • 2 tablespoons light butter, melted
  • 1/4 ounce unflavored gelatin
  • 1 1/4 cups skim milk, at room temperature
  • 4 ounces light non-fat vanilla yogurt, at room temperature
  • 8 ounces reduced-fat cream cheese, at room temperature
  • 1/2 cup lime juice
  • 1 tablespoon lime zest
  • 1/4 cup Splenda granular
  • 1/2 cup whipping cream
  • 1 teaspoon Splenda granular

Steps:

  • Use a food processor to turn cookies into crumbs. Combine crumbs with melted butter and press mixture into the botom of a pie plate.
  • Combine gelatin and milk in a pot on the stove. Whisk while cooking over low heat until gelatin is dissolved.
  • Pour whipping cream into a blender and blend until thick and fluffy. Pour into small bowl and stir in 1 tsp Spenda. Cover and refrigerate.
  • In the blender, combine yogurt, cream cheese, lime juice, and zest in blender until smooth. Add gelatin and remaining Splenda. Blend an additional 15 seconds.
  • Pour into crust and refrigerate the pie for 3 hours or overnight for best results. Top with whipped cream to serve.

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