no bake key lime pie?

Question

does anyone have the recipe for keylime pie that you don't have to back and that doesn't have eggs

Answer 1

INGREDIENTS:
1 (12 fluid ounce) can frozen lemonade concentrate
1/2 cup water
1 (3 ounce) package lime flavored gelatin mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pie crust, baked

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DIRECTIONS:
Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
Fold in the non-dairy whipped topping.
Pour mixture into the pie shell and chill or freeze. It's a breeze!

Answer 2

This is an alternative to the No Bake Key Lime. I've tried it on several occasions and it is yummy!
NO BAKE MARGARITA CHEESECAKE
* 1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
* 1 cup sugar
* 3/4 cup water
* 1 1/2 pounds cream cheese, at room temperature
* 1 cup sour cream
* 1/4 cup fresh lime juice
* 1/4 cup premium tequila
* 1/4 cup Grand Marnier or triple sec
* 2 teaspoons finely grated lime zest
* 1/4 teaspoon salt
* Pretzel Crust
* Thin lime zest strips or curls, garnish
* Thin lime slices, bottom halves dipped in sugar


In a small saucepan, combine the gelatin and sugar. Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In a large bowl, beat the cream cheese until smooth. Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine. Add the dissolved gelatin mixture and mix well. Pour into the prepared crust and chill until very firm, 3 to 4 hours.

To serve, remove the outer ring from the springform pan. Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.

Cut with a thin, sharp knife dipped in hot water and serve.

Yield: about 10 servings

Answer 3

No Bake Low Carb Key Lime Cheesecake


16 ounces cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup key lime juice (fresh or bottled)
2 tablespoons vanilla extract
2 cups sugar substitute
1/4 cup hot water
2 limes, zest of divided
3 (1/4 ounce) envelopes unflavored gelatin (recommended ( Knox brand)
3/4 cup boiling water

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into 10 inch, or deep dish pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.).

Answer 4

Lime Cream Pie
Another 5-minute miracle from Eagle Brand. The perfect refreshing summer dessert to keep you out of the kitchen !

prep time: 5 minutes plus chilling time
servings: 6-8

INGREDIENTS
* 1 can (300 mL) Regular or Low Fat Eagle Brand®
* 1⁄2 cup (125 mL) lime juice
* Green food colouring, optional
* 1 cup (250 mL) whipping cream, whipped
* 1 9-inch (23 cm) graham cracker crumb pie crust, prepared


INSTRUCTIONS
* Combine Eagle Brand, lime juice and food colouring if desired. Fold in whipped cream. Pour into prepared crust.
* Chill 3 hours or until set. Garnish as desired
Lemon Cream Pie: Substitute 1/2 cup (125 mL) lemon juice for the lime juice and yellow food colouring, if using, for green.


For more delicious recipes from Eagle Brand, visit www.eagleBrand.ca

Answer 5

I know I'm not complete answering your question, as my recipes have eggs, but I think key lime pies made with eggs are better. I usually use a pre-made graham cracker pie crust, so both recipes are just for the fillings.
I got this recipe when I was visiting Key West:
4 egg yolks
1 can sweetened condensed milk
1/2 cup lime juice (key lime juice is best, of course)
Beat the egg yolks, add condensed milk and juice. Pour into pie shell. I like fresh whipped cream on top.

This recipe is from Barefoot Contessa on Food TV:
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Of course, if you don't want to use eggs at all, I'm a HUGE advocate of the Key Lime Pie Martini:
Graham cracker crumbs, for rimming the glass
2 lime wedges
3 oz. Vanilla flavored vodka
1 oz. Rose's Lime juice
1 oz. pineapple juice
Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve.
Combine the vanilla vodka, lime juice, and pineapple juice in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.
(I've seen 1 oz. cream or half-and-half added to this recipe as well.)

Answer 6

Take 2 containers of Key lime yogurt, one container of cool whip, and one box of lime jello, Use electric beater and beat all those ingredients together.Spoon into ready made graham cracker crust. Put in fridge to set at least an hour, instant key lime pie.

Answer 7

YES Buy a watermelon and enjoy