Whipped Key Lime Pie

Whipped Key Lime Pie
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  1. Graham Cracker Crust
  2. 1 14 ounce can sweetened condensed milk
  3. 1 teaspoon finely shredded Key lime peel or lime peel
  4. 1/2 cup Key lime juice or lime juice
  5. 2 cups whipping cream
  6. Finely shredded Key lime peel or lime peel (optional)
  1. Prepare Graham Cracker Crust. Cover and chill about 1 hour or until firm.
  2. For filling, in a medium bowl combine sweetened condensed milk, the 1 teaspoon lime peel, and lime juice. In another medium bowl beat 1 cup of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Spoon filling evenly into crust-lined pie plate. Cover and freeze for 2 to 4 hours or until firm. Keep remaining cream chilled until ready to serve.
  3. To serve, remove pie from freezer. In a medium bowl beat remaining 1 cup cream on medium speed until soft peaks form (tips curl). Spread whipped cream over filling. If desired, sprinkle with additional lime peel. Makes 8 servings.
  4. Graham Cracker Crust
  5. Ingredients
  6. 1 1/4 cups graham cracker crumbs
  7. 1/4 cup sugar
  8. 1/3 cup melted butter
  9. Directions
  10. In a medium bowl combine graham cracker crumbs and sugar. Drizzle with melted butter; toss gently to coat. Press mixture evenly onto bottom and side of a 9-inch pie plate.
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