Key Lime Pie Bars Tastes Better From Scratch

For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8” square baking pan.Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.To make ahead, prepare and bake the pie up to 3 days in advance, stored in the refrigerator.The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.▢ 6 Tablespoons butter , melted Key lime filling: ▢ 2 14 ounce cans sweetened condensed milk.▢ fresh whipped cream , for topping, optional Instructions For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan.Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.Make Ahead Instructions: prepare and bake the pie up to 3 days in advance, stored in the refrigerator.The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.Freezing Instructions: Baked Key Lime Pie can be frozen for up to 3 months. .

Key Lime Pie Recipe

Key Lime Pie Recipe

This easy Key Lime pie recipe is one of my all-time favorites, made with a homemade graham cracker crust and a simple, 4-ingredient filling.EASY: The most amateur baker in the world will look like a pro after making this key lime pie.My easy graham cracker crust recipe makes this pie next-level.Use full fat cream cheese, and make sure it has softened to room temperature.How to Make Key Lime Pie: Beat Cream Cheese in a mixing bowl until smooth.Allow the pie to cool completely, then refrigerate for a few hours to give it time to set up, before serving.The secret ingredient: The addition of a little cream cheese adds stability to the filling and an extra smooth and creamy texture.The addition of a little cream cheese adds stability to the filling and an extra smooth and creamy texture.Add a small piece of parchment on top of the pie, then cover with plastic wrap, then aluminum foil.Creamy, luscious and perfectly tart Key Lime Pie with homemade graham cracker crust.Print Pin Rate Author Lauren Allen Course Dessert Cuisine American, Pie Servings 12 Calories 444 Cost 6 Prep 15 mins Cook 20 mins Total 35 mins Ingredients 1x 2x 3x Graham cracker crust:* ▢ 1½ cups ground graham crackers (about 12 full sheets, crushed).▢ 6 Tablespoons butter , melted Key Lime Filling: ▢ 2 14 ounce cans sweetened condensed milk.▢ 1/2 teaspoon vanilla extract Instructions Make the crust: Preheat oven to 350F.Mix graham cracker crumbs, sugar, and melted butter in a small bowl.Slowly add powdered sugar and vanilla and continue beating until stiff peaks form.Notes Gingersnap Cookie Crust: Assemble and bake the same way.I love sharing my favorite products and cooking tools with you guys! .

Easy Pecan Pie Bars

Easy Pecan Pie Bars

The sweet caramel flavors of the filling mixed with the salty crunch from the nuts makes pecan pie the favorite that it is!Shortbread Crust: Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes.Stir together the flour, baking powder, and salt and add to the mixing bowl.Flour your hands and press the dough evenly into 9×13” baking sheet lined with parchment paper.Remove from heat and stir in heavy cream and chopped pecans.The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved.To Make Ahead: Once baked and cooled, cover and store in the refrigerator for up to 5 days.Print Pin Rate Author Lauren Allen Course Dessert Cuisine American Servings 15 Calories 673 Prep 2 hrs Cook 45 mins Total 2 hrs 45 mins Ingredients 1x 2x 3x For the Crust ▢ 1 1/4 cups butter (2 ½ sticks), room temperature.▢ 3 1/2 cups pecans , chopped Instructions Preheat the oven to 350 degrees F. Shortbread Crust: Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes.Stir together the flour, baking powder, and salt and add to the mixing bowl.Flour your hands and press the dough evenly into 9x13'' baking sheet lined with parchment paper.The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved.Notes Make Ahead Instructions: Once baked and cooled, cover and store in the refrigerator for up to 5 days.

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Key Lime Pie Ice Cream » Share & Remember

Key Lime Pie Ice Cream » Share & Remember

I was a bit skeptical about a simple ice cream recipe, but it turned out better than I expected!Brett loves key lime pie and orders it whenever he can when we’re in Florida (along with crab cakes!).In an electric mixer, whip heavy cream until stiff peaks form.Add the sweetened condensed milk to zest and juice mixture and whisk until well combined.Slowly add the zest mixture into the whipped cream and mix well.Break graham crackers into pieces and add to mixture, stir.Pour filling into pan and sprinkle extra graham crackers on top.In an electric mixer, whip heavy cream until stiff peaks form.Add the sweetened condensed milk to zest/juice mixture and whisk until well combined.Slowly add the zest mixture into the whipped cream and mix well.Break graham crackers into pieces and add to mixture, stir.Pour filling into pan and sprinkle extra graham crackers on top. .

55 Best Trifle Recipes

55 Best Trifle Recipes

But if there's one type of cake that's sure to have everyone at your party "ooh-ing" and "ahh-ing", it's the kind that's served in a clear glass dish with layers of flavorful goodness for everyone to see.Typically made with fluffy pieces of cake, creamy custard, and fruit, a trifle is the perfect ending to any holiday dinner or family meal. .