nilla wafer crumbs and butter in a bowl until thoroughly combined, and
Chill a mixing bowl and mixer whip.<
>a rack in
ate with nonstick vegetable spray. In a bowl, stir together the flour
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
racker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of
Combine egg yolks, condensed milk and Key lime juice in a heavy saucepan.
Cook over low heat, stirring constantly, until mixture reaches 160\u00b0 (about 10 minutes).
Beat egg whites and cream of tartar at high speed of electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Pour hot filling into pastry shell.
Immediately spread meringue over filling, sealing to edge.
Bake at 325\u00b0 for 25 minutes.
Combine sweetened condensed milk and key lime juice in a large bowl.
Beat heavy cream to stiff peaks.
Fold into milk mixture until blended.
Scoop filling into prepared crust.
Freeze until semi-frozen, at least 4 hours.
Let stand at room temperature 10 minutes before serving.
ven to 350\u00b0F Place pie shell in oven and bake for
t the dough come together in a ball.
Press the
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.
ndensed milk.
Slowly whisk in key lime juice.
*Do not over
In a large bowl, dissolve gelatin in boiling water.
With wire whisk, stir in yogurt and fold in Cool Whip.
Pour mixture into prepared crust.
Refrigerate overnight or at least 2 hours. (3 points or 148 calories per slice.)
This is good, too, made with strawberry jello.
To Make Lime Filling: In a large mixing bowl, whip cream
nd press into bottom of a 9\" spring form pan.
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.
To make the crust: combine all the crust ingredients; firmly press on bottom and up sides of a 9-inch pie plate.
Cover and chill 30 minutes or several hours.
To make the pie: in a mixing bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth.
Add in lime juice and rum; stir to combine.
Pour filling into crust.
Sprinkle evenly with coconut.
Cover and chill at least 12 hours or until set.
In a large heat resistant bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping with wooden spoon.
Spread in crust.
Refrigerate at least 2 hours. Refrigerate leftovers.
Serves 8.
Combine egg yolks, condensed milk and lime juice in a heavy saucepan.
Cook over low heat, stirring constantly, until mixture reaches 160\u00b0 (about 10 minutes).
Beat egg whites and cream of tartar at high speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Pour hot filling into pie shell. Immediately spread meringue over filling, sealing to edge.
Bake at 325\u00b0 for 25 to 30 minutes.
Cool before serving.
In a large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
Transfer mixture to prepared crust; refrigerate overnight or at least 2 hours.