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Key Lime Pie

Key Lime Pie

EASY PLANT BASED KEY LIME PIE | TheBeautyVault



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PLANT BASED KEY LIME PIE RECIPE

» CRUST
2 packs graham crackers
1/2 cup cultured vegan butter
1/4 cup coconut oil
himalayan pink salt to taste

» FILLING
1 1/2 cups raw soaked cashews
1 can organic coconut milk
1/4 cup silk unsweetened vanilla coconut yogurt
1/4 cup sweetened condensed coconut milk
1 tsp pure vanilla extract
1/4 cup truvia stevia
1 cup lime juice
2 tbsp lime zest
2 tbsp agar agar flakes

Music by:
Joakim Karud
DJ Quads

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Key Lime Pie

Key Lime Pie | BakeClub



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Für 1 Key Lime Pie (23-26cm Springform):

Für den Boden:
200g Kekse
30g Zucker
70g geschmolzene Butter

Für die Füllung:
4 Eigelb
397g gesüßte Kondensmilch
120ml Limetten Saft
Schale von einer Bio-Limette
Für das Topping:
150g Sahne
1 EL Puderzucker
Limettenzeste

Backzeit: ca. 15 min.

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Key Lime Pie

Key Lime Cheesecake – OH YUM with Anna Olson



This decadent cheesecake is a melding of the tartness of key lime pie with the creaminess of a rich cheesecake. A lime cheesecake layer is topped with a tangy lime curd and the dessert is topped with heaps of whipped cream and fresh blueberries, so it looks just like a stunning key lime pie.

Recipe below makes one 9-inch cheesecake

Baking directions for a Key Lime Cheesecake

Coconut Crust Ingredients:
– 1 ½ cup sweetened flaked coconut
– ¼ cup sugar
– ¼ cup all-purpose flour
– 1 large egg white, at room temperature

Cheesecake Base Ingredients:
– 3 250 gram packages of cream cheese, at room temperature
– 1 300 mL tin sweetened condensed milk
– 1 Tbsp freshly grated lime zest
– 2 tsp vanilla extract
– 2 large eggs, at room temperature
– 1 large egg yolk, at room temperature
– ½ cup fresh lime juice

Lime Curd ingredients:
– 2 large eggs
– 2 large egg yolks
– ½ cup sugar
– 1 Tbsp finely grated lime zest
– ½ cup fresh lime juice
– ½ cup unsalted butter, cut into pieces
– ¼ cup sour cream

Topping ingredients:
– 1 cup whipping cream
– 1 Tbsp instant skim milk powder
– 2 Tbsp sugar
– ½ tsp vanilla extract
– ½ cup fresh blueberries, for garnish

Baking directions:
1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a baking tray.

2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are finding it sticky, wet your fingers with water before pressing). Bake the crust for about 18 minutes, until lightly browned around the edges and then cool before filling.

3. For the cheesecake, lower the oven temperature to 300 ?F. Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Still on low speed, beat in the lime juice. Pour this over the cooled crust and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.

4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).

5. For the topping, whip the cream and skim milk powder to a soft peak. Stir in the sugar and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd visible around the outside. Top the cream with blueberries and chill until ready to serve.

6. The cheesecake will keep, refrigerated, for up to 3 days.

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Key Lime Pie

How to Make a Key Lime Martini



No more excuses, it’s time to make this simple and easy Key Lime Martini cocktail recipe at home. Make it in batches or a single drink to enjoy on at the beach. Inspired by a trip to Amelia Island, Florida, where the Sunshine State likes its citrus, and we like to bring those flavors into the home.

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Key Lime Pie

Key Lime Pie Martini- DIY Key Lime Pie Dessert Cocktail: BIKINI BARTENDER



Bikini Bartender: How to make a “Key Lime Dream” (KEY LIME PIE MARTINI)- DIY Key Lime Pie Dessert Cocktail

Learn how to make a Key Lime Pie Cocktail with host Justine Renee as she shows you how to make this delicious vodka drink. A great end of the summer cocktail to sip on at home, by the pool or serve your guest at your summer pool parties!

Produced by Beth Wheatley
Editor – Justine Renee

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Key Lime Pie

Simple Key Lime Pie



Crust:
1 1/4 cups graham cracker crumbs f
2 tablespoons sugar
5 tablespoons unsalted butter, melted

Filling:
14 oz sweetened condensed milk
4 large egg yolks
1/2 cup lime juice

Topping:
3/4 cup chilled heavy cream

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Key Lime Pie

Key Lime No-Bake Cheesecake- Sweet Talk with Lindsay Strand



Incredibly simple to make, Lindsay Strand shows you a great no-bake cheesecake recipe for a warm weather dessert that’s full of fresh and citrusy key lime flavor.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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Key Lime Pie

CHARLESTON KEY LIME PIE



CHARLESTON KEY LIME PIE
Makes one 9” pie

1 cup graham cracker crumbs
⅓ cup sweetened coconut flakes
⅓ cup sugar
¼ cup salted butter, melted
2 (8-oz) packages cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 tablespoon lime zest
¾-1 cup freshly squeezed key lime juice
1 teaspoon coconut extract
⅓ cup powdered sugar
1 drop green + 2 drops yellow food coloring, optional
1 cup heavy whipping cream, chilled
¼ cup powdered sugar
1 teaspoon vanilla
Fresh lime slices and mint for garnish

In a bowl, combine graham cracker crumbs, coconut flakes, and sugar; stir in melted butter and mix until combined. Press into the bottom and sides of an 8 ½-9” pie dish. Chill in the freezer.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, scraping down the sides of the bowl as needed. Beat in the condensed milk, lime zest, lime juice, and coconut extract. With mixer on low, stir in the food coloring. Pour filling into chilled crust and return to the freezer for 2 hours or until set.

When ready to serve, remove pie from freezer, cut and plate slices while it’s still firm-ish, and allow slices to stand at room temperature for several minutes while you make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla; whisk together on medium high until thick and creamy.

Dollop each slice of pie with whipped cream and garnish with a slice of lime.

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Key Lime Pie

Key Lime Pie Recipe | COLINary



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This Key lime pie recipe is definitely one to try this summer. The sweet, buttery graham cracker crust pairs nicely with the tart, custardy filling. Topped with stabilized whipped cream, this pie will be easy to take to a picnic and share with friends and family.
– Colin

Key Lime Pie
Makes 8 servings

Ingredients
Crust
• 1 ½ cups graham cracker crumbs (170 g, from about 11 graham crackers)
• 2 tbsp brown sugar (25 g)
• 4 tbsp unsalted butter, melted (56 g)
Filling
• 4 egg yolks
• 1 can sweetened condensed milk (396 g)
• ½ cup Key lime juice (120 mL)
• 1 tbsp lime zest
Topping
• 1 cup very cold heavy cream (240 mL)
• 2 tbsp granulated white sugar (25 g)
• 1 tsp unflavored powdered gelatin
• 1 ½ tbsp cold water
• 1 tsp vanilla extract
• lime zest

Procedure
Crust
1. Preheat oven to 350°F (180°C). In a food processor, place graham crackers and blend until fine crumbs form. Transfer the crumbs to a bowl and stir in brown sugar and melted butter.
2. Firmly press the mixture onto the bottom and edges of an 8-9 inch pie pan, keeping the thickness even.
3. Bake for 10 minutes and place on a wire rack to cool while making the filling.
Filling
1. Whisk egg yolks and lime zest until pale and creamy. Stir in the condensed milk until well combined. Stir in the lime juice until well combined.
2. Pour the filling over the crust and bake for 15 minutes or until the filling is set. Do not brown the filling. Place on a wire rack to completely cool, then cover and refrigerate for at least 4 hours (overnight is better).
Topping
1. Place the heavy cream in the freezer for 5 minutes.
2. Sprinkle gelatin over cold water and set aside.
3. Add the sugar and vanilla extract to the heavy cream and beat the mixture on medium speed. Stop when mixture thickens.
4. Microwave in 5-second increments until melted. Be careful to not let it bubble and spill. Begin mixing on high speed while pouring the gelatin in a slow, steady stream. Continue beating the cream until stiff peaks form.
5. Use a piping bag fitted with a star tip to decorate the pie. Garnish with lime zest.

*Can be stored in the refrigerator for a few days. The gelatin in the whipped cream will prevent it from “weeping”, so the whipped cream can be made in advance and piped.

Music: “Morning Sun” by Nicolai Heidlas www.hooksounds.com/royalty-free-music/morning-sun/

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