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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#food #foodie #pie #recipe
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:
Key lime cheese cake(no bake no eggs) perfect for summer
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Mini key lime cheese cake (no bake no egg)
The perfect dessert for summer
Ingredients:
12 -15 Graham crackers (2cup crumble)You can pulse graham crackers in a food processor to make graham cracker crumbs
1/2cup melted butter ???? (unsalted)
2cup graham cracker crumble and butter mix together
Filling
1pk cream cheese (8oz)
1cup heavy whipping cream
1cup sugar or use condensed milk
2tbs lime juice
1tbs lime zest
1tsp vanilla extract
Mix all ingredients together
I make lime jelly for decoration it’s optional
Method:
-Combine graham crumbs and butter and press firmly into the bottom of the silicone mold an about 1tbs and fridge for 15-20min or till making your cream cheese mixture.
-beat cream cheese with an electric mixer until smooth.
-Add sugar, lime juice, lime zest and vanilla extract,heavy whipped cream and beat until stiff peaks
Now using piping bag or ziplock bag to spread cream cheese mixture, cover and fridge for 2-3hr or till firm
-sprinkle some lime zest before you serve
Thanks for watching my channel
#keylime cheese cake#cheesecake#dessert
Oreo cheesecake ????
Eggless Key Lime Pie Recipe
This is your favourite key lime pie recipe — without the eggs! But it still sets wonderfully and every bite is refreshing, creamy, perfectly sweet and tart. The perfect summer pie. Make it for Memorial Day, 4th of July, Labour Day, Father’s Day, Canada Day, everyday!
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CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
Welcome to another delicious episode of Dessert Person, where Claire Saffitz guides you through creating an irresistible homemade Key Lime Pie! This iconic dessert brings together the perfect balance of tangy lime and sweet indulgence, all nestled in a buttery graham cracker crust. Join us as Claire takes you step-by-step through this easy-to-follow recipe, sharing her expert tips and insights along the way.
#keylimepie #dessert #clairesaffitz
Key Lime Pie
Makes one 9-inch pie
CRUST
6 ounces (170g) graham crackers
4 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
FILLING
1 tablespoon freshly grated lime zest
5 large egg yolks
1 14-oz can sweetened condensed milk
¾ cup fresh lime juice, strained
Pinch of salt
1 teaspoon vanilla extract
TOPPING AND ASSEMBLY
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1 cup heavy cream, chilled
More fresh lime zest, for serving
PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 350°F.
MAKE THE CRUST: Place the graham crackers in a resealable bag, press out the air, and seal. Use a rolling pin or heavy-bottomed saucepan to crush the crackers, periodically shaking the bag so the larger pieces settle to one side, and continue to crush until you have very fine, uniform crumbs. (You can also pulse them in a food processor until finely ground, but it’s very doable by hand.) Transfer the crumbs to a medium bowl and add the melted butter, granulated sugar, yolk, and salt. Toss with a fork until the mixture is well combined, then rub the mixture with your fingertips until it looks like wet sand.
PRESS IN THE CRUST AND BAKE: Transfer the mixture to a 9-inch pie plate and scatter the crumbs evenly across the bottom. Use a straight-sided glass or 1-cup dry measure to very firmly press the mixture up the sides of the plate and across the bottom, flattening it into an even layer. Place the plate on a sheet pan and bake until the crust is fragrant, firm to the touch, and dark brown around the edges, 8 to 12 minutes. Remove from the oven and let cool while you make the filling.
REDUCE THE OVEN TEMP: Turn the oven down to 325°F.
MAKE THE FILLING AND BAKE: In a medium bowl, combine the zest, yolks, sweetened condensed milk, lime juice, salt, and vanilla and whisk until completely smooth. Pour the filling into the pie plate and smooth the surface. Transfer the pie back to the oven and bake until the filling is set and just a little wobbly in the center, 15 to 20 minutes. Remove from the oven and let cool completely at room temperature, about 1 hour, then transfer to the refrigerator and chill until cold, at least 2 hours.
MAKE THE TOPPING: In a medium bowl, combine the cream cheese and powdered sugar and work the mixture with a flexible spatula until the sugar is completely incorporated and the cream cheese is smooth. Switch to a whisk and slowly dribble in a couple of tablespoons of the cold cream, whisking to incorporate. Continue to slowly add the cream, whisking constantly to prevent lumps, until you have a thick, smooth mixture, then whisk vigorously until you have a softly whipped cream that forms medium peaks. Remove the pie from the refrigerator and scrape the whipped cream onto the surface, spreading it nearly to the edges. Return to the fridge and chill just until the topping is set, at least 15 minutes.
SERVE: Top the pie with fresh lime zest, cut into slices, and serve.
DO AHEAD: The pie can be baked and chilled (without the topping) 1 day ahead. When it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
Chapters:
00:00 Intro
01:52 Ingredients & Special Equipment
02:29 Make the Crust
06:50 Assemble the Filling
11:05 Remove and Cool
12:02 Make the Topping
16:47 Serve
19:14 Archie!
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa