Sisters in the Kitchen BiteSize Oreo® Key Lime Pies
Oreo has been releasing unexpected flavors for years, and back in 2015, the world got a taste of Key Lime Pie Oreos. Though it was deemed a limited-edition flavor at the time, it seems that Oreo.
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Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.) Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
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Key Lime Pie with Lemon Oreo Crust (with Video) Key Lime Pie is a southern classic that is as delicious as it is easy to make. Absent the crust, Key Lime Pie boasts only three ingredients - Key lime juice, sweetened condensed milk and egg yolks. Traditionally, the crust of choice is graham cracker crust. However, the store-bought graham.
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Put the yolks in a large mixing bowl, and beat them for a few minutes. Add sweetened condensed milk, beat for a few more minutes. Add key lime juice, and combine thoroughly. Pour filling into your prepared pie crust. Cover, and put in the fridge or freezer until it sets, about 3 hours.
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Lightly spray four 4 1/2-inch fluted tartlet pans with removable bottoms; press the ground Oreos into the bottoms. Set the pans on a baking sheet and bake for 8 minutes, or until the edges look.
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Bake for 10 minutes; transfer to a wire rack to cool to room temperature. Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature.
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Preheat the oven to 325°F. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan. Bake the pie crust for 15 minutes; it'll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.
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In a food processor, pulse 18 of the Key Lime Oreos until broken into fine crumbs. Add the 4 ounces of cream cheese and continue pulsing until well blended. Spread truffle mixture evenly into the crust. Return to the refrigerator. Melt white chocolate in the microwave until smooth.
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Instructions. Preheat oven to 325º F. Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined. Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed.
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1. Crush 12 cookies finely; mix with butter until blended. Press onto bottom of 9-inch pie plate. 2. Cut remaining cookies in half with serrated knife; stand, point ends down, around edge of pie plate. 3. Whisk sweetened condensed milk, lime juice and 2-1/2 tsp. lime zest in large bowl until blended. Stir in whipped topping.
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1 teaspoon Bourbon. Instructions: In a bowl, using an electric mixer beat heavy cream and sugar until creamy. Add the coconut milk, condensed milk, lime juice, and lime zest and whisk until fluffy and thick. Pour into crust and refrigerate for at least 30 minutes to set. Before serving, top pie with whipped cream, sprinkle some toasted coconut.
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Combine the softened cream cheese with condensed milk, lime juice, sugar and lime zest in a bowl until creamy and well incorporated. Pour the cheesecake pie filling over the crust. Spread evenly and refrigerate at least 4 hours, or overnight. Garnish as desired with limes, lime zest, or whipped cream. 4.96 from 84 votes.
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Let the crust cool on a wire rack. Lower the oven temperature to 350°F. In a large bowl, whisk together the sweetened condensed milk, sour cream, lime zest, vanilla, and lime juice. Pour the thick mixture into the crust. Bake for 15 minutes until the filling is almost set; it should wobble.
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Squeeze ¾ cup of lime juice (about 24 key limes, or 6 Persian limes). Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice.
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In the bowl of an electric mixer, beat the cream cheese until smooth. Beat in the Oreo and graham cracker crumbs, lime juice and flour. Stick them in fridge for 30 minutes or so until they become firm. Line a cookie sheet with foil. Roll dough into balls with the palm of your hands and place on the cookie sheet.
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In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until light and fluffy, about 1 minute. Add 2 cups of the powdered sugar and beat for 2 to 3 minutes until fluffy. Add lime zest, lime juice and remaining powdered sugar. Beat for another 1-2 minutes, scraping down the bowl as needed.
