KEY LIME PIE in 15 minutes | No-Bake Recipe | DIY Demonstration
No Bake KEY LIME PIE...a refreshingly delicious dessert!! Make the day before serving to intensify CITRUS flavor!! You'll be glad you did!! Recipe below...
No Bake KEY LIME PIE
1 9-inch Graham Cracker Crust
2 cups Graham Cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) box cream cheese
1/3 cup whipping cream
1 teaspoon key lime/lime zest
1/2 cup freshly squeezed key lime/lime juice
1 teaspoon pure vanilla extract
1. In a mixing bowl; add graham cracker crumbs, sugar, and butter. Stir until mixture looks like wet sand. Pour into pie dish. Press graham cracker mixture evenly on bottom and side of pie pan. Cover. Chill in refrigerator while making pie filling.
2. In a large mixing bowl; add the cream cheese, sweetened condenses milk, and whipping cream. Beat with a hand mixer until smooth, about 3 minutes.
3. Add key lime/lime juice, zest, and vanilla. Beat until well blended.
4. Pour pie filling into chilled crust. Cover. Chill in refrigerator for 5 hours, or overnight.
5. Garnish with whipped cream, slices of key limes/limes with a sprinkle of leftover graham cracker crumbs, if desired.
TIPS: Store your KEY LIME PIE (covered) in the refrigerator for up to 4 days. KEEP CHILLED BEFORE SERVING!!
~~~ENJOY your KEY LIME PIE, my friends~~~
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Low Carb KEY LIME PIE Battle - The BEST Keto Key Lime Pie Recipe!
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Keto Key Lime Pie Battle - The BEST Low Carb Key Lime Pie Recipe!
Join me for a low carb Key Lime Pie battle! Key Lime Pie is one of my favorite desserts, but I've never had a keto version of this popular American treat. I selected two different recipes - a no-bake key lime pie recipe and a more traditional baked custard-style key lime pie. Both are sugar free and keto friendly. Which comes out on top? Let's find out!
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RECIPES WE TESTED
Keto Low-Carb Key Lime Pie
by Stay Snatched
Keto Key Lime Pie
by My Keto Kitchen
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
#keylimepie #ketokeylimepie #lowcarbkeylimepie
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Easy Key Lime Pie - without eggs
Hi, welcome back to another video. This is one of my old-time favorite pies and I have been making it for over 10 years now: my very best Key Lime Pie, or “Torta de Limão” as we call it in Portuguese. However, this recipe is slightly different than the ones you might have tried before. We do not bake the filling nor use egg yolks, instead, we use kaymak/creme de leite and refrigerate the pie to firm up - trust me, it will work! As my original recipe calls for “creme de leite”(very similar, if not the same as kaymak) which is not very easy to find, you can use mascarpone cheese instead (check my notes for other substitutions). The crust which I opted for Biscoff, gives just the perfect amount of sweetness to this amazing citrus pie. This recipe is a keeper, and if you like tart desserts, this one is made just for you. For more content and recipes, please check out my blog
Crust:
6 tbsp (85 g) unsalted butter, melted
250 g biscuits - I am using biscoff* (check notes)
Filling:
1 can sweetened condensed milk (397g/ 14oz)
180ml (¾ c.) key lime juice, about 5 - NOT the bottled lime juice
Lime zest of 2-3 limes
200g (7oz) kaymak (creme de leite) or mascarpone cheese** (check notes)
Step 1: Make the crust - crush the biscuits, mix in melted butter, and press it down into a 23cm (9”) pie dish.
Step 2: Bake the crust - at 180C (350F) for 8-10 minutes.
Step 3: Make the filling
Roll the limes to loosen up the juices. Zest 2 to 3 limes. Squeeze about ¾ cups (180ml) of lime juice and set aside. In a bowl whisk together the sweetened condensed milk and the kaymak/ mascarpone cheese until combined. Pour in the lime juice and zest, and whisk again until it thickens up a little bit (trust me, it will get thick enough). Add the filling into the prepared pie crust and refrigerate for at least 6 hours, best overnight.
Step 4: Garnish (optional) and Serve!
Before serving, add some dollops of cream (whatever cream you are using), mixed with 2 tbsp powdered sugar, or whipped cream, and enjoy.
Notes:
* You can use any kind of biscuits you want, here are some options: Graham crackers, Digestive biscuits, Biscoito Maizena/ Maria (Brazil), and Butterkekse (Germany). If the biscuits you are using have no sugar, or if you feel you need to add some extra sweetness, you can add in 50g (¼ c) of powdered sugar. I prefer using powdered sugar because it incorporates easier and better.
** My traditional recipe calls for kaymak or creme de leite, however, mascarpone cheese is a great substitute, nearly the same. You can also try other creams like:
Sour cream, for an extra tart flavor
Magerquark, if you are in Germany
Crème double, for a subtle taste
(In Germany, and some other EU countries, you can find Kaymak in international markets, Asian, and Turkish shops. In the US you can find it sometimes at farm shops.)
I hope you try this recipe, and I see you next time!
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AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
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2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
6-inch (15 cm) round pan with a removable bottom (
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[Total Servings = 8]
NUTRITION INFO
Per Serving;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories =242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g / 1/2 cup
Coconut oil = 50 ml / 3 1/4 tbsp
Monk fruit = 8 g / 1 tbsp
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g / 1 tbsp flaxseed meal + 45 ml / 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lime Juice = 60 ml / 1/4 cup (Around 3 to 5 limes, depending on the size. This amount makes a stronger lime flavor but if you prefer a milder flavor then you can reduce the lime juice to 40 ml. I used regular limes, but you can use key limes too)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese) Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lime Zest = 2 to 3 limes
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose but you can use any keto friendly sweetener) Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (This helps to keep the whipped cream stable and lasts longer but it is optional)
DIRECTIONS FOR CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until crumbly. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and fresh lime juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir until the gelatin is dissolved. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
8. Zest the limes into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Tap the pan a few times to spread evenly.
10. Chill in the fridge for a few hours but preferably overnight until well set.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with an offset spatula.
12. Pipe the whipped cream around the edges of the cheesecake (optional). Then sprinkle with lime zest. Slice and enjoy.
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in the freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
2. Beat the cold cream, sweetener and vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder (if using) then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
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How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
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Easy No-Bake Key Lime Pie
This easy no-bake key lime pie is cool, creamy and absolutely refreshing. It’s made with fresh key lime juice and lime zest, so the flavor is bright and bold, with just the right amount of tang. This recipe can be made in advance and prepared in under 20 minutes.
Full recipe here: