Tag Archives: Key Lime

Key Lime Ice Box Pie

Key Lime pie is tart and refreshing! This is a lighter twist made with Plain NonFat Greek Yogurt & Neufchatel Cream Cheese. I prepared this dessert for a special office birthday. Nothing says happy birthday better than a homemade baked sweet treat.

Crust Ingredients:

52 vanilla wafers (I used Aldi’s brand)

3 tablespoons of granulated sugar

1/4 teaspoon kosher salt

5 Tablespoons of unsalted butter,melted

Filling Ingredients:

1 (8 ounce) pack of Neufchâtel Cream Cheese, softened (room temperature)

1 can (14 once) sweetened condensed milk

1 1/2 tablespoons lime zest

1/3 cup key lime juice

1 cup Greek plain Nonfat yogurt

Additional ingredients:

Whipped cream for additional flare

 

 

Directions:

Preheat oven to 325 convection or 350 traditional.

Place the vanilla wafers, salt, and sugar into a food processor & secure the lid. Pulse the ingredients until finely course. Slowly drizzle the butter into the food processor. And pour the blend into a 9 inch pie plate. Firmly press the mixture into the bottom and up the sides of the pie plate. Place the pie into the oven and bake until golden (this took about 20-23 minutes ).

Remove the pie crust from the oven and place on a wire rack to cool.

In the meantime, prepare the filling. In a stand mixer place the cream cream and beat with paddle attachment until smooth. Add in the condensed milk and mix well until incorporated. Add the lime juice and zest and slowly incorporate, finally add in the greek yogurt and mix until smooth and silky.

Once the crust has cooled pour the batter into the prepared pie crust and place in the refrigerator overnight. I recommend covering the prepared pie with press and seal or saran wrap.

Right before serving pipe whipped cream.

Fresh whip cream topping

Ingredients

1 cup of heavy whipping cream
1 heaping Tablespoon of confectioner sugar
1 tsp of Pure Vanilla extract

Directions:

Beat cream in cold metal bowl until soft peaks form, add sugar and vanilla. Beat until stiff peaks form. Spread/pie evenly over cool pie.

Key Lime Cookies

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My husband’s favorite cookie is an orange cookie that his mom always made growing up. She still makes them to this day. Matter of fact it is not Christmas without them. They are best served cool. This Christmas I thought, well if the cookies taste so mouth watering delicious with orange juice I bet they will be divine with key lime juice….

Recipe yields 48 cookies (using a size 40 scoop)

Cookie Batter Ingredients:
4.5 cups of all purpose flour
1/2 cup unsalted butter (room temperature) (1 stick)
1/2 cup crisco
2 cups sugar
2 eggs
1 cup buttermilk
1 tsp baking sofa
2 tsp baking powder
4 key limes juiced and key lime zest

Frosting :
Key lime juice about 3 key limes ( each key lime yields about 1 TB of juice)
4 TB unsalted butter (melted)
1 to 2 TB of skim milk (depends on how thick you want the frosting)
1 1/2 cup powered sugar
1 drop of green food coloring (optional)

Preheat oven to 350 degrees

1. Cream sugar, crisco, and butter in stand mixer on medium speed.

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2. Add one egg at a time and mix using paddle attachment.

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3. Add lime juice and zest and mix on medium speed.

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4. Place baking soda in buttermilk and let sit for a minute

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5. Add the buttermilk solution to the batter and mix to incorporate.

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6. Add the flour and baking powder and mix on low speed to incorporate all the dry ingredients.

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The batter is a thick batter so don’t fret.

7. Using number 40 scoop place 9 to 12 cookies on a half sheet pan. Bake the cookies for 10 to 13 minutes (my oven 12 minutes).

You don’t want these cookies to brown so do not let them over bake in the oven.

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8. Place cookies on a wire rack for 1 minute. Remove the cookies from the pan and let cool completely before frosting.

9. Place all the frosting ingredients in a bowl and mix. Add milk until you reach your desired frosting consistency.

10. Spoon the frosting on the cooled cookies and move spoon around in circular motion spread evenly.

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Store in a cool place. Everyone always enjoys the cookies cooled best.

Key Lime Pie oh my!

Key Lime Pie Oh my!

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My mom’s birthday was this weekend! One of her favorite desserts is Key Lime Pie! This recipe was thrown together rather quickly for her special occasion. It’s very simple and a crowd pleaser. The recipe below was adapted from a Taste of Home recipe in this past May’s issue. Here is the link . I made a few changes since my mom doesn’t like macadamia nuts and I didn’t have short bread cookies. I also reduced the calories by substituting a few of the full fat products to either fat free or reduced fat products.

Ingredients:
•1 can of non fat sweetened and condensed milk
•1/2 cup fresh Lime Juice (key lime if possible)
•8 once block of reduced fat free cream cheese (softened)

Crust:
•1 1/2 cup of crushed whole grain graham cracker crumbs
1/4 cup melted in salted butter
1/4 cup sugar

Directions for crust:
Preheat oven to 350.

Place graham crackers in food processor. Pulse until fine add sugar, add melted butter.

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Press graham mixture in 9″ pie dish. Bake for 8 minutes. Set aside to cool.

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Direction for lime filling

Beat the cream cheese until light and fluffy.

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Add the lime juice and milk. Mix until incorporated.

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Using a spatula spread evenly the lime cream cheese mixture into the cooled pie crust.

Add the lime juice and milk. Mix until incorporated.

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Let sit in refrigerator for at least 4 hours to set. The add whipped cream to top and serve.

Fresh whip cream topping
1 cup of whipping cream
1 heaping Tb of confectioner sugar
1 tsp of Pure Vanilla

Directions:

Beat cream in cold metal bowl until soft peaks form, add sugar and vanilla. Beat until stiff peaks form. Spread evenly over cool pie.

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