Whisk together Key lime juice and condensed milk.
Fold into whipped topping and pour into graham cracker pie crust. Refrigerate for 4 hours and serve.
make the pie:Brush egg whites onto uncooked pie shell using a
180 degrees Celsius.
Traditional Key lime pie has always had a crumb
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
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.
ress into a 9-inch pie plate.
Bake crust for
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.
Combine the egg yolks, lime juice and condensed milk.
Pour into baked pie shell and top with meringue made from the 4 egg whites.
Whip cream until fairly stiff peaks form.
Fold lime juice and condensed milk into whipped cream.
Smooth mixture into crust. Freeze until firm.
In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Mix lime juice with condensed milk and Cool Whip.
Pour mixture into cooked pie crust.
(Real easy and good.)
Beat lime juice and condensed milk.
Add Cool Whip and pour into a graham cracker crust.
Chill.
Combine lime juice and condensed milk and whip until thick. Add Cool Whip and continue beating until well mixed.
Put in baked pie shell and refrigerate.
Top with more Cool Whip.
Mmm!
In large mixer bowl, beat egg whites and salt.
Set aside.
In another mixer bowl, beat egg yolks, lime juice and condensed milk. Add 2 to 3 drops of green food coloring, if desired.
Fold into beaten egg whites and pour into graham cracker crust; bake 12 minutes at 350\u00b0.
Cool.
Beat 1 cup heavy whipping cream until stiff.
Add 3 tablespoons sugar.
Top pie and garnish with fresh lime slices and mint leaves.
Combine lemon or lime juice and condensed milk.
Add egg yolks and stir until well blended.
Pour into chilled crumb crust or cooled pastry shell.
Add whipped cream for topping, if desired. Refrigerate.
Slowly add lime juice to condensed milk.
Beat until blended. Add cream cheese.
Beat until smooth.
Pour mixture into graham cracker crust.
Refrigerate until sets up.
Garnish with lime peel.
Mix lime juice with condensed milk.
Add Cool Whip and a few drops of coloring.
Pour into crust and chill.
Garnish with thin lime slices and whipped topping.
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.
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.
Line a 9\" pie pan with a graham cracker crust. Beat 6 egg yolks. Add 1 cup of lime juice, 2 cans sweetened condensed milk, and 1 Tblsp. grated lime rind. Pour into the pie shell and freeze. Remove from the freezer and spread with the whipped cream. Let sit 5 minutes before cutting to serve.