KEY LIME PIE VII

KEY LIME PIE VII

“Along with a little grated lime rind swirled in, sour cream is blended with condensed milk and lime juice for this pie’s very rich and creamy key lime filling.”


1 (9-inch) prepared graham cracker crust
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 Tbsp. lime zest


Preheat oven to 350^.

In a medium bowl, combined condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

Bake into preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Yield: 8 servings.

KEY LIME PIE VIII

1 (10-inch) pie crust, baked and cooled
1 Tbsp. grated lime zest
1-cup fresh lime juice1 (14-oz.) can sweetened condensed milk
1 (3.5-oz.) package instant vanilla pudding mix
1 (8-oz.) container frozen whipped topping, thawed


1, 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-oz. tun whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

Yields: 8 servings.