key lime pie recipe with cream cheese

Published by on November 13, 2020

This is going to be perfect Thanks for sharing!! Heat in the microwave for 30 to 60 seconds, until juice is hot enough that the gelatin dissolves into it completely when you stir it. It sets up perfectly. 1 1/2 cups (128g) vanilla cookie crumbs (sugar, vanilla wafers, or cream-filled), one 8-ounce package (227g) cream cheese, softened, 1 1/4 cup (397g) sweetened condensed milk. Very tempting! I found a very simple recipe on Allrecipes for an eggless key lime pie that is similar to this one. Don’t be tempted to go with bottled juice because not only do you need the lime zest to go into the filling, but you pie won’t have the same flavor as it will with fresh. I have some mini graham cracker crusts waiting to be used in my pantry! Store the pie in the refrigerator for 5 days. I bet the cream cheese adds a nice non-lime tanginess…. Facebook Instagram Pinterest Twitter YouTube LinkedIn. 3.Continue to increase speed of mixer until cream cheese and sweetened condensed milk is smooth and creamy. The key lime zest just adds an additional boost of tartness. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. All Rights Reserved. 7 tbsp butter, melted and cooled. Add the sour cream, mixing until smooth. 2-oz white chocolate, melted I know it’s probably not optimal but I already have some in the fridge so I’d rather just use that if it’s roughly equivalent … thanks , Nicole – You won’t be able to taste the white chocolate, it just prevents the crust from getting soggy (huge improvement in the pie when you don’t get a soggy crust!). […] My friend Tony recommended key lime pie, which I very nearly chose this weekend (I have been eyeing this recipe from Baking Bites).  However, I was feeling a little more loose, a little more flexible, perhaps […], […] 3/4 cup lime juice 1 tbsp lime zest 14-oz sweetened condensed milk Cream Cheese Key Lime Pie « Baking Bites […], Your email address will not be published.

Serve a spoonful on each piece and top with a thin slice of lime. 2020 That looks like the one they serve at Fleming’s Steakhouse! Pour into a 9-inch pie plate and press into an even layer on the sides and bottom of the pan. It called for four egg yolks. Stir in the Key lime juice and the lime oil (if you're using it). Emmzee – No, I would stick with regular lime juice. A classic key lime pie is made with sweetened condensed milk, egg yolks and lots of fresh key lime juice. Whizz until smooth. 1 1/4 tsp powdered gelatin Start using the lowest setting as it will splash a little to start. I LOVE the idea of white chocolate brushed on the bottom. 6-oz cream cheese, room temperature

Powered by the Parse.ly Publisher Platform (P3). Ooh, I love the inclusion of white chocolate! Graham Cracker Crust This sound yummy. Cream Cheese Key Lime Pie Add the sour cream, mixing until smooth.
Mix together and pour it in a grahm cracker crust and bake for only 10 minutes at 350. Add the condensed milk and beat until well-blended. Baking Parchment Paper - Set of 100 Half-Sheets. And the cream cheese, YUM! This looks like a great recipe! Cream Cheese Key Lime Pie From the kitchen of Gail Brown Serves 8 This simple recipe makes a 9-inch pie and requires no baking. Cool completely before using. King Arthur Unbleached All-Purpose Flour - 3 lb. 2.Using an electric hand mixer, starting on low, begin mixing the cream cheese and sweetened condensed milk. Steadily increase speed until everything is thoroughly mixed and it.

This is a non-traditional key lime pie in that it tastes like key lime pie, but there is not an egg in sight. In the original recipe, the pie is unbaked and relies on the acid from the lime juice to “cook” the egg yolks and thicken the pie. 1/8 tsp salt Is it okay to use ReaLime instead of actual lime juice for this sort of recipe? It’s so creamy with a lovely lime flavor. 14-oz sweetened condensed milk Put crust in the refrigerator for 5 minutes to allow the chocolate to set up. Combine all ingredients in a food processor and plus to combine. 5.Lastly, add the key lime juice. 9-inch graham cracker crust (homemade or storebought) I actually used regular lime juice in this pie and not key lime (because I have a lime tree), so feel free to use whatever limes are convenient to you as long as you use freshly squeezed lime juice. Using a pastry brush, spread the white chocolate in a very thin layer over the surface of a cooled (or store bought) graham cracker crust. I also put a very thin layer of white chocolate between the filling and the graham cracker crust of this pie to ensure that the crust stayed crispy and flavorful, and didn’t get soggy from the filling. Copyright © With the food processor running, very slowly stream the gelatin mixture into the cream cheese mixture. Key lime pie is one of the most popular desserts offered in restaurants today, and for good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a soothing symphony of flavors and textures.

Is it necessary to use the white chocolate? To make the crust: Combine the ingredients in the bowl of your mixer or a food processor — a few pulses will do it — then press the mixture into a 9" pie pan. I’ll have to try it. This pie uses sweetened condensed milk for sweetness, cream cheese for creaminess and a little bit of gelatin to help the pie firm up while it chills in the refrigerator.

To make the filling: In a medium-sized bowl, beat the cream cheese until soft. It is incredibly light and creamy, and it has such a good lime flavor that you would never know that there was cream cheese in there. 1 1/2 cups graham cracker crumbs In a small bowl, combine remaining lime juice, gelatin and vanilla extract. Does it create a barrier? There are plenty of really great, slightly non-traditional key lime pies out there, but I find that few have the creaminess of that classic unbaked pie. Pour the filling into the cooled crust and refrigerate the pie …
Set aside to cool while making the filling. Perfectly Creamy Frozen Yogurt is Available for Pre-Order! Preheat oven to 350. I’m not a big fan of that. It works well, but because of concerns with having uncooked eggs in the pie, most key lime … Add the condensed milk and beat until well-blended. I’m a big key lime pie fan but I’ve never tried making one myself. Bake for 12-16 minutes, until crust is lightly browned. RealLime has a good flavor in plenty of other things, but you won’t get the same result if you use it here. Ingredients: 9-inch graham cracker piecrust 1 14-ounce can sweetened condensed milk 1/3 cup, plus 2 Tablespoons of Kermit’s Key Lime juice 8-ounce package of softened cream cheese … 4.Add the vanilla and whip together. ), 1/2 cup sour cream and 3/4 cup of lime juice (about 20 key limes) and 1 tbsp of zest. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). https://recipesforourdailybread.com/easy-no-bake-key-lime-pie

1 tsp vanilla extract. 1 tbsp lime zest

It uses 2 cans of condensed milk (even low fat works! This key lime pie made with cream cheese must be very good one! I made one a while back and it was great, but the recipe was quite different.

Cream Cheese Coconut Key Lime Pie Recipe. This really looks wonderful. In the original recipe, the pie is unbaked and relies on the acid from the lime juice to “cook” the egg yolks and thicken the pie. 1.Place softened cream cheese (microwave in a microwave-safe bowl for 15 seconds if you are crunched for time) and sweetened condensed milk in a mixing bowl. In the bowl of a food processor, combine cream cheese, sweetened condensed milk, 1/2 cup lime juice and lime zest.

Bake for 20 to 22 minutes, until the crust is golden brown. Stir in the Key lime juice and the lime oil (if you're using it). This cream cheese coconut key lime pie is super tart, deliciously flavored, with a hint of coconut in every bite! Your email address will not be published. Until I made this one, which just might be my new favorite key lime pie recipe. 5.Lastly, add the key lime juice. made this for Easter… my folks absolutely loved it! 1/2 cup sugar I may try the cream cheese next time I make this and see how that works. Pour filling into white chocolate-lined graham cracker crust and refrigerate for 3-4 hours, until set. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

To make the filling: In a medium-sized bowl, beat the cream cheese until soft. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving. Required fields are marked *. To make the topping: In a medium sized bowl, whip the cream with the sugar until soft peaks form. King Arthur Baking Company, Inc. All rights reserved. It must be the pectin in the juice along with the sour cream that helps it set up so nicely. 3/4 cup lime juice

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