I'm looking for a recipe like key lime pie...but not a pie?

I'm looking for a recipe like key lime pie...but not a pie.. In other words, I want a recipe with all the taste of a key lime pie but not an actual pie. Unless you have the best recipe for key lime pie in the whole world..but i'm open to anything! Thanks!

Asked by cutiekitty1788 34 months ago Similar questions: recipe key lime pie Food & Drink > Cooking.

Key Lime Mousse...... The tartness of this mousse was fantastic! The texture is incredibly light and airy. I like to sprinkle graham cracker crumbs to make it more like a key-lime pie Key Lime Mousse 3/4 cup key lime juice fresh or bottled 1 envelope unflavoured gelatin 4 large eggs, separated, at room temp 3/4 cup sugar 1 cup whipping cream extra whipped cream for topping graham cracker crumbs for topping Place 2 tbs of lime juice in a small bowl.

Sprinkle gelatin over and set aside to soften. Whisk yolks in heavy small saucepan to blend. Whisk in remaining lime juice, then 1/2 cup of sugar.

Cook over low heat until mixture thickens slightly, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Pour into a large bowl and cool.

Beat 1 cup of cream in a medium bowl to form soft peaks. Gradually add remaining sugar and beat until stiff. Using clean beaters, beat egg whites in another bowl until soft peaks form.

Fold whites into cream. Gently fold cream mixture into lime mixture. Divide among 4 glasses.

Cover and refrigerate until firm. Top each mouse with a dollop of whipped cream and sprinkle with graham cracker crumbs.

Key lime desserts, Here are a few that I like. Enjoy! No-Bake Key Lime Cheesecake Ingredients 1 tablespoon wheat germ 2 cups plus 1 tablespoon sugar substitute (recommended: Splenda) 16 ounces real 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 no sugar added vanilla extract 1/4 cup hot water 2 limes, zested, divided 3 envelopes unflavored gelatin (recommended: Knoxx brand) 3/4 cup boiling water Special Equipment: 10-inch deep pie plate or cake pan Directions Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.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 the prepared 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. Nt: 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. ) Key Lime Tarts Ingredients 24 Key Lime Cooler cookies 8 ounces cream cheese, softened 1 egg 1/2 cup sugar 2 tablespoons lime juice, preferably Key lime 1 teaspoon lime zest Fresh sweetened whipped cream Mint leaves or lime zest, for garnish Directions Preheat oven to 350 degrees F. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray.

Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down. Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed.

Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool.

When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

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