ntil incorporated. Pour the key lime juice and zest into the
For Crust: Mix grounds nuts and 3 tbls.
Splenda, add melted butter.
Press on bottom of a pie plate.
Let chill in refrigerator.
MAke Filling: Mix water w/lime gelatin.
Set in refrigerator to PARTIALLY set up.
In a bowl, whip heavy cream (set aside).
In a large bowl, beat cream cheese, key lime juice and 1 cup Splenda until smooth.
Very lightly mix in partially set lime gelatin.
Fold in whipping cream.
Pour into pie shell.
Chill 2-3 hours.
In blender, mix condensed milk, cream cheese, and lime juice until smooth.
Add vanilla and blend until mixed through.
Pour into graham cracker crust.
Add whipped topping to top of pie.
Refrigerate for 3-4 hours before serving.
Decorate top of pie with lime slices.
Combine milk, cream cheese and lime juice in blender.
Blend on low speed until smooth.
Add vanilla and stir into mixture. Pour into graham cracker pie crust.
Chill in refrigerator until set.
Top with whipped cream before serving.
Serves 8.
Place milk, cream cheese and lime juice in bowl.
Whip with electric mixer until smooth.
Add vanilla. Mix until smooth.
Pour mix into crust.
Chill in refrigerator until set, about 3 to 4 hours. Top with whipped cream before serving.
Beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tbsp at a time. Beat 4 minutes longer until stiff, glossy peaks form and sugar is dissolved.
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.
This is an authentic Key Lime Pie with native Key limes.
Note the creamy yellow inside.
Key Lime Pie is world famous for a just right tart taste.
Mix all the ingredients together well, then serve and enjoy.
Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
ides of a 9\" glass pie plate.
Bake for 8
ondensed milk, egg yolks and lime juice. on low speed of
Pie Crust: Mix all ingredients together
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
n a large bowl. Next cream the butter and sugar, next
rust into a 9-inch pie plate. Bake 5 minutes. Set
Let cream cheese soften at room temperature for at least an hour.
Beat with a mixer on low speed for about a minute.
Add eagle brand milk, and mix on low speed til creamy and well combined.
Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
I'm laughing at my cookbook terms - just make sure it's well mixed.
Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
lace pie crust, in pie pan, on a baking sheet.
Place cream cheese
In a medium-sized bowl, beat the cream cheese until soft.
Add the condensed milk and beat until well blended (it should be relatively smooth, don't worry about little lumps).
Add the Key Lime juice and Lime Oil, mixing until smooth.
Pour filling into a pie crust and refrigerate for at least 2 hours before serving. Garnish with whipped cream and limes, if desired.
In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
Stir in the lime juice until well blended.
Immediately pour filling into pie shell.
Chill for at least 2 hours.
Garnish with key lime zest.
Combine egg yolks, cream cheese, condensed milk and lime juice in food processor or blender; process until smooth.
Pour into crust.
Bake at 300\u00b0 for 10 minutes.
Remove from oven; let cool at room temperature for about 10 minutes, then refrigerate until chilled.
Garnish with whipped cream and lime zest or cartwheels before serving.
Yields 1 pie.