Best 11 Refrigerator Lime Pie Recipes

LIME PIE

Steps:

• In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.

FROZEN LIMEADE PIE

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.
• In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

FROSTY LIME PIE

Steps:

• Heat oven to 350 degrees.
• Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
• Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
• Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
• Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
• Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
• Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
• Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.

FROZEN KEY LIME PIE

Steps:

• Preheat oven to 375 degrees.
• Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
• Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
• Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

WORLD'S BEST KEY LIME PIE

Steps:

• In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

REFRIGERATOR LIME PIE

Steps:

• In a large bowl combine limeade concentrate, sweetened condensed milk and lime zest together.
• Add in the dry pudding mix.
• Let sit on the counter for about 5 minutes.
• Fold in thawed Cool Whip until completely combined then mix in the food colouring.
• Pour into prepared pie crust.
• Cover the top of the pie with plastic wrap and chill for a minumum of 3 or more hours.
• Before serving dollup with Cool Whip or whipped cream and garlich with lime slices if desired.
• *NOTE* for my Oreo cookie crust recipe --.
• Process 14 regular size Oreo cookies in a processor until finely crushed (the cookies MUST be crushed fine).
• Place the crumbs into a bowl and add in 1/4 cup melted butter or margaine mix well.
• Pat into the pie plate; chill while making the rest of the recipe.
• This amount is enough crumbs for a 9-inch pie crust.

EASY REFRIGERATOR WHITE CHOCOLATE LIME PIE (NO-BAKE)

Steps:

• In a medium saucepan combine the whipping cream with the white chocolate baking chips over low heat; cook 5 minutes or until the chips melt, stirring constantly.
• Remove from heat, add in sour cream, lime rind, fresh lime juice and food colouring (if using) mix well to combine.
• Pour into prepared crust.
• Cover and chill for at least 8 hours.
• Serve with a dollup of whipped cream or Cool Whip and a thin slice of lime.
• Delicious!

LIME PIE

Steps:

• Prepare the pie crust: In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture forms peasized pieces. Using a fork, stir in the ice water, a little at a time, until a dough forms, and then knead lightly until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured work surface, roll out the dough into a round about 12-inches in diameter and 1/4 inch thick. Drape the round over the rolling pin and transfer to a 9 inch or 10 inch glass or ceramic pie plate. Ease the pastry into the pie plate, pressing it gently against the bottom and sides. Trim the edges, leaving a generous 1/2 inch overhang. Fold the overhang under, then crimp the edges. Cover and chill for 30 to 60 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper or waxed paper and fill with pie weights or dried beans. Bake until lightly browned, 20 to 25 minutes. Remove from oven and remove the weights and paper. Transfer the pie shell to a rack and cool completely.
• Filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly. Pour into the pie shell and place in the refrigerator.
• In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving.

REFRIGERATOR LEMON MARGARITA PIE

Steps:

• Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
• Press crumb mixture into an 8-inch pie dish to form a crust.
• Whisk eggs and sweetened condensed milk together in large saucepan.
• Stir lemon juice and tequila into the egg mixture.
• Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
• Pour egg mixture into prepared pie dish.
• Whisk sour cream and white sugar together in a bowl until well mixed.
• Spoon sour cream mixture over lemon pie.
• Refrigerate for at least 1 hour before serving.

OLD-FASHIONED LIME PIE

Steps:

• Preheat oven to 350°F. Finely grind vanilla wafers in processor. Add melted butter and 1/2 teaspoon grated lime peel; process until moist crumbs form. Transfer to 9-inch-diameter glass pie dish. Using plastic wrap as aid, press crumbs onto bottom and up sides of dish (crust will be thin). Bake just until crust begins to turn golden on edges, about 10 minutes. Remove from oven. Maintain oven temperature.
• Meanwhile, whisk condensed milk, lime juice and 1 tablespoon lime peel in medium bowl to blend. Whisk in eggs.
• Pour filling into warm crust. Bake until filling is set, about 20 minutes. Cool. Refrigerate until chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Garnish with lime slices. Cut into wedges; serve.