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    Key Lime Pie


    Source of Recipe


    Cooking Village through and email

    List of Ingredients




    1 (14-ounce) can sweetened condensed milk
    1 (6-ounce) can frozen limeade concentrate, thawed
    1 teaspoon Key lime juice
    2 drops of green food coloring
    8 ounces whipped topping
    1 (9-inch) graham cracker crust

    Prep Time: 8 minutes
    Freezing Time: 1 hour
    Serves 6 to 8

    Directions:
    1. Combine sweetened condensed milk and limeade concentrate in a large bowl. Beat with an electric mixer set at low speed until mixed.

    2. Add Key lime juice and green food coloring to sweetened condensed milk mixture and beat well. Fold in whipped topping. Spoon mixture into graham cracker crust.

    3. Freeze until firm, about 1 hour. Remove from freezer 10 minutes before serving.

    Per serving: 367 Cal.; 5g Protein; 13g Fat; 56g Carb.; 175mg Sodium;
    17mg Chol.; 1g Fiber.

    Village Tips:
    *Key limes are small limes grown in south Florida that are sometimes quite expensive and difficult to find. You can purchase bottled Key lime juice in most gourmet markets. If you can’t find Key limes or Key lime juice, use regular lime or lemon juice.

    *For a lemon version of this pie, use lemonade concentrate instead of the limeade concentrate and omit the Key lime juice and green food coloring.

    Recipe



    A shortbread crust gives a rich, buttery contrast to the tart lime filling of this pie. So prepare your favorite Buttery Shortbread then press the dough into the pie plate and bake it at 350F for 15 minutes. Let the crust cool completely before spooning the filling into it.




    Shortbread...


    2 cups all-purpose flour

    1/2 cup cornstarch

    1/2 cup sugar

    2 sticks (1/2 pound) butter, melted


    Preparation Time: 10 minutes
    Baking Time: 35 minutes
    Makes 16 cookies



    1. Preheat the oven to 300F. Sift the flour, cornstarch and sugar into a medium bowl. Stir in the butter.


    2. Knead lightly; press into two 8-inch round cake pans. Prick dough all over with a fork.


    3. Bake for about 35 minutes, until set but not browned. Remove from the oven and cut into 16 pieces. Let cool on a wire rack.



 

 

 


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