Best 2 Calamondin No Bake Pie Golden Lime Recipes

Indulge in a delightful culinary experience with our tantalizing Calamondin No-Bake Pie and Golden Lime recipes. These treats offer a unique blend of tangy and sweet flavors, perfect for any occasion. The Calamondin No-Bake Pie captivates with its creamy filling, made from scratch with fresh calamondins and luscious condensed milk. Its graham cracker crust adds a delightful crunch, while the whipped cream topping provides a light and airy finish. On the other hand, the Golden Lime recipe presents a refreshing twist on the classic key lime pie. Its vibrant filling, made with key limes, lime zest, and sweetened condensed milk, bursts with citrusy goodness. Its golden Oreo crust adds a touch of sophistication, while the whipped cream topping completes this delightful dessert. Both recipes are easy to follow, requiring no-bake preparation, making them perfect for busy home cooks. Get ready to impress your friends and family with these delectable treats that showcase the wonders of calamondins and key limes.

Here are our top 2 tried and tested recipes!

CALAMONDIN PIE

Calamondin Pie image

Here's something yummy you have to make with those sour oranges. Can be topped with more frozen whipped topping if desired.

Provided by lovinglife

Categories Desserts Pies No-Bake Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 4

Ingredients

1 (14 ounce) can sweetened condensed milk
½ cup calamondin (sour orange) juice
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (8 inch) prepared graham cracker crust

Steps:

Combine sweetened condensed milk with calamondin juice in a bowl. Fold in whipped topping. Pour into the pie crust.
Freeze until set, at least 1 hour.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 48.2 g, Cholesterol 16.7 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 8.3 g, Sodium 184 mg, Sugar 39.2 g

NO-BAKE KEY LIME PIE

No-Bake Key Lime Pie image

This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.

Provided by Dan Langan

Categories dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 18

Ingredients

Nonstick cooking spray
10 graham crackers
1 tablespoon sugar
Zest of 1 lime
Generous pinch fine salt
8 tablespoons unsalted butter, melted
2 tablespoons cold water
1 3/4 teaspoons unflavored gelatin powder
16 ounces full-fat cream cheese, at room temperature
Zest of 2 limes
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/2 cup fresh lime juice (from the 3 limes that were zested)
1 tablespoon honey (or 1 tablespoon sugar)
Pinch fine salt
1 cup cold heavy cream
1 lime, for zesting right before serving

Steps:

For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
Dollop the whipped cream around the surface of the pie filling.
For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.

Tips:

Choose ripe calamondins for the best flavor and juiciness.
If you don't have calamondins, you can substitute lemons or limes.
Be sure to zest the calamondins before juicing them, as the zest contains a lot of flavor.
Chill the pie crust before filling it, as this will help prevent the crust from becoming soggy.
Be patient when making the pie filling. It will take some time for the mixture to thicken.
If you want a creamier pie filling, you can add some cream cheese or sour cream.
Serve the pie chilled, as this will help the flavors to meld together.

Conclusion:

This calamondin no-bake pie is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your pie tart or sweet, this recipe is sure to please. So next time you are looking for a delicious and easy dessert, give this calamondin no-bake pie a try.