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MARK'S Key Lime Pie

Source of Recipe


Mark Beason






List of Ingredients



• 1 9" prepared graham cracker crust
  
• 2 (8 oz) packages cream cheese, softened
  
• 2 (14 oz) cans low-fat sweetened consdenced milk
  
• 3/4 cup key lime juice
  
• 1 tsp grated lime zest
  
• 1/4 tsp salt
  
• 1 cup heavy cream, chilled
  
• 1 tsp vanilla extract
  
• 3 Tsp confectioners sugar
  






Instructions



1. To make lime filling: In a large mixing bowl, whip cream cheese until fluffy. Add consdenced milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
   
   
2. To make topping: In a medium bowl,whip cream until soft peaks form. Add vanilla or lemon extract and confectioners sugar. Continue to whip until cream form stiff peaks.
   
   
3. Place topping in a fine mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
   
   
4. Before serving discard liquid that has drained from topping. Spread topping over pie.