Key Lime Pie

Include a refreshing key lime pie in your Easter celebrations.

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1 1/3 cups Honey Maid Graham Crumbs
1/4 cup brown sugar
1/4 cup coconut
1/3 cup butter or margarine, melted
3 eggs
1 can (300mL) condensed milk
1/2 cup fresh lime juice, about 4 limes
1 tsp. grated lime rind
2 cups Cool Whip Whipped Topping

Combine graham crumbs with sugar, ginger, coconut and butter. Reserve 2 Tbsp (30mL) crumbs. Press remaining crumbs evenly over bottom and sides of 9" pie plate.
Bake at 350°F (180°C) for 8 minutes. Cool.
In a large bowl, beat egg yolks with milk, lime juice and rind. In a separate bowl, beat egg whites until stiff, but not dry and gently fold into the yolk mixture. Pour into crust and bake at 350°F (180°C) for 25 minutes.
Garnish with whipped topping, coconut, lime slices and zest.


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