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Key Lime Pie

Key Lime Pie

5 NEW Fruity Ice Cream Recipes



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Key Lime Ice Cream
2 cups whipping cream
1 cup sweetened condensed milk
1/2 cup whipped cream cheese
6 key limes, zest and juice or 2 limes, zest and juice
1/2 cup crushed graham cracker

Using an electric mixer, whip the cream, condensed milk and cream cheese until they are light and fluffy. Using a rubber spatula, fold in the lime zest, juice and graham crackers. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Strawberry Shortcake
2 cups whipping cream
1 cup sweetened condensed milk
1 cup crushed or finely chopped strawberries
1 cup crumbled plain scones
1 vanilla bean or splash of vanilla extract

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Using a rubber spatula, fold in the strawberries and scone pieces and vanilla bean seeds. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Peach Melba
2 cups whipping cream
1 cup sweetened condensed milk
1 cup crushed or chopped peaches
1/3 cup raspberry jam

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Using a rubber spatula, fold in the peaches. Transfer the mixture into a freezer-safe dish and spoon the raspberry jam on top of the ice cream. Using a knife or spoon, ripple the jam in until it looks marbled. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Mango Lassi
2 cups whipping cream
1 cup sweetened condensed milk
1/2 cup vanilla Greek yogurt
1 cup finely chopped mango
1/4 teaspoon ground cardamom

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Add the Greek yogurt and mix well. Using a rubber spatula, fold in the mango and cardamom. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Apple Crisp
2 cups whipping cream
1 cup sweetened condensed milk
1 teaspoon ground cinnamon
1/2 cup apple pie filling
1/2 cup granola

Using an electric mixer, whip the cream, condensed milk and cinnamon until they are light and fluffy. Using a rubber spatula, fold in the apple pie filling and granola. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

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Key Lime Pie

Sundays With Stace | No Bake Lemon Pie



Hi everyone, today we are making an easy no bake lemon pie! Delish.

Recipe below:
2 (14 oz) cans sweetened condensed milk
3/4 Cup fresh lemon juice
8 inch graham cracker crust.

Mix the milk with juice until thickened. Place in fridge for at least 3 hours or until firm.

Homemade whipped cream. 1 cup of heavy cream and 2 TB powdered sugar, and 1 TSP vanilla. Beat with electric mixer until stiff peaks form.

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Key Lime Pie

Key Lime Slab Pie



Fact: The only thing better than Key lime pie is more Key lime pie. We prove our point with this crowd-sized version that’s bigger and better than your average Key lime pie, thanks to a sheet pan and double the pie crust.

For the full recipe:

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Key Lime Pie

No Bake Paleo Lime Bars



o Bake Paleo Lime Bars Recipe

INGREDIENTS

Crust
½ cup tigernut flour, available here (substitute nut or seed flour or choice)
½ cup coconut flour
2 Tbs. nut or seed butter of choice (recommended: cashew, coconut, macadamia, or sunflower seed butter)
⅓ cup coconut oil, melted
1 tsp. vanilla extract

Filling
5 Tbs. fresh lime juice (from about 4 small limes)
2 tsp. grassfed gelatin,available here
1 Tbs. fresh lime zest
2 Tbs. coconut oil, melted
12 oz., by weight, avocado flesh (about 2 large or 3 small avocados)
¼ cup pure maple syrup or raw honey
1 tsp. vanilla extract

INSTRUCTIONS
Line a square 8-inch baking dish with parchment paper, so that the parchment overhangs two of the sides (see image in the post). This allows easy removal of the bars.

For the crust, combine all ingredients to create a crumbly texture. Press evenly into the prepared dish.

For the filling, combine the lime juice and gelatin in a small saucepan. Let soften for 5 minutes. Then, over medium heat, warm the mixture and stir to dissolve the gelatin.

In a food processor or blender, combine the lime juice mixture and remaining ingredients. Blend until very smooth. Spread filling evenly over the crust.

Chill the bars until firm, at least 6 hours, then slice and enjoy. Store in the fridge, as the filling will soften into a more custard-like texture when left at room temperature.

NOTES
To make this recipe suitable for Autoimmune Paleo, use coconut butter instead of the other nut/seed butters in the crust. Omit the vanilla extract.

More info here:

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Key Lime Pie

A Summer Classic – Key Lime Pie



Check out this quick, easy and delicious pie! Just in time for Memorial Day festivities!

Key Lime Pie Recipe:
1 packet Sugar Free Lime Jello
1 Graham cracker crust
1/4 c. water
8 oz. Whipped Topping
2 cartons Lime Yogurt

Boil water, add lime jello to bowl; stir until jello is dissolved. Mix in yogurt. Fold in whipped topping. Pour into crust. Refrigerate 2-3 hours (or make in advance and keep in fridge overnight).

You can use different flavors of jello and yogurt combination (such as strawberry, orange, etc) to make a variety of pies.

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Key Lime Pie

How To Make A KEY LIME PIE CAKE



Step by step tutorial for how to make a key lime pie cake! For the recipe, click here: www.britishgirlbakes.com/recipes/key-lime-pie-cake

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Key Lime Pie

Divine Key Lime Pie



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Key Lime Pie

No-Bake Strawberry Pie



No-Bake Strawberry Pie is an easy no-bake summer dessert, very light and flavorful that can be prepared in less than 30 minutes. If you like strawberries and Oreo cookies this pie is a perfect dessert for you.

To print the recipe check the full recipe on my blog:

Ingredients
Makes about 8-10 servings

Oreo Crust
9 oz (250g) whole Oreo cookies
6 tbsp (80g) butter, melted

Strawberry Filling
7 oz (200g) fresh strawberries
1 1/2 tbsp (7g) gelatin powder
3 tbsp (45ml) cold water
1 1/4 cups (300g) whipping cream
2/3 cup (80g) powdered sugar
1 tsp (5g) vanilla extract
3.5 oz (100g) fresh strawberries, halved and sliced

Prepare the crust: Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, onto the bottom and sides of a round 8-9 inch (20-23 cm) pie pan. Refrigerate until you prepare the filling.
Prepare strawberry filling. Puree the strawberries using a blender. Set aside.
Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the strawberry puree and mix to combine.
In a large bowl whip cream until thickened. Add vanilla and powdered sugar and continue whipping until stiff.
Gently fold in the gelatin and strawberry puree mixture and incorporate sliced strawberries.
Pour the strawberry filling over the crust and smooth the top.
Refrigerate to set for few hours or overnight.
Before serving decorate as desired with fresh strawberries and oreos. Enjoy!

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