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Sunday, May 1, 2011

Key Lime Chiffon Pie

This is not the authentic key lime pie. It's another recipe that I like to use.  It's easy as pie! 
 Pour and easy-to-mix filling into a baked graham cracker crust.
Chill a couple of hours.
Serve!

Key Lime Chiffon Pie
Filling
1 14-oz can sweetened condensed milk
1/2 C key lime juice
(Nellie & Joe's bottled key lime juice is good.
 Fresh key limes are better)
8-oz tub Cool Whip
Whisk together the condensed milk and the lime juice.
Fold in the Cook Whip.
Pour into a prepared pie crust.
Chill at least 1 hour or longer.


Graham Cracker Crust
Melt 6 T butter in a large bowl in the microwave.
Stir in 1 C graham cracker crumbs and 1/4 C sugar.
a pinch of cinnamon is optional.
It should resemble wet sand.
Press onto the bottom and up the sides of your pie pan.
Bake at 350 for 10 minutes until fragrant.
Fill and continue baking as per your recipe, 
or let cool if filling with a chilled mixture to refrigerate.


Enjoy!

Happy MAY DAY!


also see Luscious Lime Cheesecake Squares and
The Best Key Lime Pie for my version of the classic recipe


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2 comments:

  1. Thank you, Thank you for this recipe. Ive never actually tasted key lime pie before but have always wanted to. It just heralds of lazy, gossip filled mornings over a cup of tea with your girlfriends doesnt it? So I'll have to make this 1 and an 'authentic' 1 to taste the difference :-)

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  2. So so good! Making it again today at my families request--perfect summer dessert!

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