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Key Lime Pie Recipe

Pies have been since centuries a great alternative both when it came to sweet pies, treated as a dessert, as well as savory pies. This baked dish filled with lots and lots of ingredients still inspires many other recipes, just like the key lime pie recipe.


Pies can come in a variety of sizes and fillings, and in with multiple forms of using their filling: filled, top-crust or two-crust, depending on the filling’s position relative to the pastry. Among the savory pies, the most popular are the bacon and egg pie, the chicken and mushroom pie, the steak pie, the meat pie or the curry pie, while, among the sweet pies, the variety is almost amazing. Any kind of fruit can and is used in order to bake a pie. The most popular ingredients are apples, strawberries, raspberries, lime, pumpkin, rhubarb, banana, or lemons.

The key lime pie is a great treat, using as a first important ingredient the key lime juice. The key lime is specie among the large citrus family, famous for its tart and bitter flavor. Also known as Florida state’s pie (since 2006), the key lime pie recipe needs the following ingredients:

  • 1 cup of graham cracker crumbs
  • 3 tbsp of melted margarine
  • 2 tbsp sweetener
  • 1/4 ounce of unflavored gelatin
  • 1-3/4 cups of skim milk
  • 8 ounces of reduced-fat cream cheese, softened
  • 1/3 to 1/2 cup of fresh lime juice
  • 1/2 cup of sweetener Lime slices, raspberries and fresh mint sprigs, for garnish

  • With only 150 calories per serving (serves 8), this popular and healthy dessert doesn’t take many preparation steps.
    First, in a springform pan, combine the graham crackers, the margarine and the sweetener, covering both the bottom and ½ inch up of the pan sides.

    Take a small saucepan and mix in it the gelatin together with ½ of the milk. Before cooking it, let the gelatin simply stand for a couple of minutes. Cover over low heat and keep stirring until the gelatin is completely dissolved. In another bowl, beat the cream cheese until its texture is fluffy enough, then add and beat the remaining milk and the gelatin mixture. Now mix in the lime juice and ½ cup of sweetener. Refrigerate the mixture for 2 hours.

    When serving, use a small spatula to remove the pie from the pan, lightly loosening the sides of the pan and only then removing them. Garnish the pie with the raspberries, the lime slices and the mint.



    Tags: pie, pie recipe, pie recipes, lemon pie, key lime pie, key lime, pie key lime, key lime recipe


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