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Key Lime Cream Pie

 

Key Lime Cream Pie recipe
7

Yield

8

servings

Prep

45

min

Cook

10

min

Ready

3

hrs

 

Ingredients

1 graham cracker pie crust
9 inch
*
4 egg yolks
*
½ cup key lime juice
14 ounces milk, sweetened condensed
2 cups heavy whipping cream
¼ cup powdered sugar
sifted

Directions

Bake pie shell or use a graham cracker crust if you prefer.

Beat yolks on medium speed until thick and lemon-colored.

Heat juice in a saucepan over medium heat until thoroughly heated.

Gradually stir about ¼ of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly.

Cook 2 minutes - stirring continually.

Remove from heat and cool.

Add sweetened condensed milk - stirring until mixture thickens.

Spoon filling into crust.

Refrigerate until thoroughly chilled.

Beat cream with electric mixer at high speed until foamy.

Add sugar, 1 tablespoon at a time until stiff peaks form.

Spoon whipped cream onto pie.

Refrigerate until serving time.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 43458% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 107mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 21% Vitamin C 11%
Calcium 23% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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