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 the egg yolks until light and lemon colored.
Add 1/2 cup Key lime juice.
Beat in the contents of the can of sweetened condensed milk and green food coloring to attain a natural lime tint.
Pour the custard into a baked pie crust.
he cake mix, water, lime juice, lime zest, jello, vegetable oil and
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!
In a bowl fold first 3 ingredients together and pour into graham cracker crust.
Chill in refrigerator for 4 hours to allow mixture to firm up.
rust into a 9-inch pie plate. Bake 5 minutes. Set
Combine milk and egg yolks at low speed.
Slowly add juice, mixing until well blended and thickened.
Pour into graham cracker pie shell.
Bake at 350\u00b0 for 8 minutes.
Refrigerate until cool. Top with whipped cream or meringue.
ides of a 9\" glass pie plate.
Bake for 8
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.
ream, lime juice, and lime zest. Mix well and pour into pie crust
nto 9-inch diameter glass pie dish. Bake 5 minutes. Cool
Combine sweetened condensed milk, lime juice and lime rind. Stir until well blended and thickened.
Fold in half of the Cool Whip.
Pour into chilled crumb crust or cooked pastry shell. Spread remaining Cool Whip over top of pie filling.
Chill.
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.
ondensed milk, egg yolks and lime juice. on low speed of
irmly into a 9-inch pie pan, and bake until browned
Mix milk until well blended with lime juice.
Mix in Cool Whip (may add a few drops of green food color) and pour into pie shell. Chill in refrigerator until set.
Note:
Key limes are yellow and fresh ones are found only in South Florida.
Bottled juice from Key West may be found in some supermarkets.
nd beat well.
Add lime juice and beat till combined
Prepare pie shell, either crumb or baked pie crust.
Pour lime juice slowly in milk. Do not beat, just stir.
Fold Cool Whip into mixture.
Refrigerate or freeze.
Beat yolks until thick.
Add milk and mix.
Add Key lime juice and continue to mix.
Pour into a graham cracker crust and bake at 350\u00b0 for 10 minutes. Serve with whipped cream.