ides of a 9\" glass pie plate.
Bake for 8
ntil incorporated. Pour the key lime juice and zest into the
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.
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.
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.
Mix condensed milk with egg yolks, key lime juice and key lime zest.
Pour into graham cracker pie crust.
Bake for 5 minutes in a 300 degree (F) oven.
Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
Cover pie filling with whipped cream.
To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.
With an electric mixer, blend cream cheese, lime juice, and condensed milk until smooth. Add zest and mix just until combined. Pour filling into prepared crust. Chill pie at least 6 hours and up to 1 day. Serve topped with sweetened whipped cream or crA me fraA(R)che.
Blend condensed milk and cream cheese until smooth.
Add lime juice and mix thoroughly. Fold in thawed cool whip.
Pour into two pie shells. Garnish with grated lime rind.
Refrigerate 6 hours.
Beat cream cheese until fluffy; add sweetened condensed milk gradually until well blended.
Beat in yogurt, lime peel and food coloring until smooth.
In a separate bowl, whip the cream with sugar until small peaks form.
Gently fold 3/4 of the whipped cream into the cream cheese mixture.
Line the baked, cooled pie crust with 2 tablespoons almonds.
Spoon filling on top.
Chill at least 3 hours; garnish with remaining whipped cream, lime slices and 1 tablespoon toasted almonds if desired.
irmly into a 9-inch pie pan, and bake until browned
Combine condensed milk, cream cheese, vanilla and lime juice and blend to a creamy texture.
Pour into pie shells and chill for one hour.
Garnish with sliced limes around outside of pie shell. Can also grate lime to sprinkle color over top.
May also add a dollop or two of whipped cream to sweeten tartness.
Makes 2 pies. Keep refrigerated.
Beat cream cheese until fluffy.
Add condensed milk and vanilla (1 teaspoon).
Beat until well blended.
Add lime juice; beat.
Pour into crust.
Beat heavy cream, sugar and 1 teaspoon vanilla until stiff and peaks form.
Spread over pie.
Refrigerate for 1 hour.