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Showing posts with label ••••KEY LIME PIE••••. Show all posts
Showing posts with label ••••KEY LIME PIE••••. Show all posts

Saturday, March 17, 2018

••••KEY LIME PIE☘️๐Ÿฅง๐Ÿš๐Ÿต๐Ÿก๐Ÿฅ›๐Ÿง€๐ŸŒˆ๐Ÿ€!!••••

(Source: tastes better from scratch.com recipe & photos & Lauren Allen)


























••••KEY LIME PIE☘️๐Ÿฅง๐ŸŒˆ!!

The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust. | tastesbetterfromscratch.com
Key Lime Pie
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dessert 
Cuisine: American, Pie 
Servings12
Calories444 kcal
AuthorLauren Allen
Ingredients
Graham cracker crust (see note below for a Gingersnap cookie crust)
  •  cups ground graham crackers(about 12 full sheets, crushed)
  •  cup granulated sugar
  • 6 tablespoons butter , melted
Key Lime Filling
  • 2 14 oz can sweetened condensed milk
  • 4 oz cream cheese , softened
  • ¾ cup Nellies Key Lime Juice , or fresh lime juice
  • zest from 2 regular limes , or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions
For the crust:
  1. Preheat oven to 350F.
  2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. 
  3. Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. 
  4. Bake for 10 minutes. Remove from oven and allow to cool.
For the Filling:
  1. Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. 
  2. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. 
  3. Pour into prepared graham cracker crust and bake in preheated oven for 10 minutes.
  4. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
Whipped Cream Topping:

  1. Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. 
  2. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.
Recipe Notes
*For a gingersnap cookie crust:
  • 1 1/2 cups crunchy gingersnap cookie crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
Method, baking temp and bake time are the same as for the graham cracker crust.
Nutrition Facts
Key Lime Pie
Amount Per Serving
Calories 444Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 13g65%
Cholesterol 75mg25%
Sodium 242mg10%
Potassium 309mg9%
Total Carbohydrates 54g18%
Sugars 46g
Protein 7g14%
Vitamin A15.6%
Vitamin C7.7%
Calcium22.2%
Iron3.3%
* Percent Daily Values are based on a 2000 calorie diet.
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