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Whipped Key Lime Pie

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4.0 by 113 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Chill: 1 hr
  • Freeze: 2 hrs

Whipped Key Lime Pie

Directions

  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.

Graham Cracker Crust

Directions

  1. 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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Reviews (7)

113 Ratings
343 Days Ago
why can't I save recipes to my recipe box any more??
343 Days Ago
why can't I save to my recipe box any more????
343 Days Ago
why can't I save recipes to my recipe box????
Teri Simonis 563 Days Ago
On a very hot day, I served for company. It was perfect, delicious, cooL, and refreshing. I used fresh squeeze lime juice and lime zest. The lime zest sprinkled on the pie made a pretty presentation. I used non-fat sweetened condensed milk. I didn't serve it with the whipped cream topping recommended in the recipe. I didn't think it needed more whipped cream. I did have trouble with the graham cracker crust sticking to the pie plate and would recommend more butter in the crust or greasing the pie plate.
Lyone Fein 1164 Days Ago
I want to make this one, but I am afraid of all the cholesterol in it---butter, whipped cream--YIKES!!! It sounds like a heart attack waiting to happen.
Don 1206 Days Ago
I used lime juice from those little lime shaped containers. the final product didn't have a lime taste. Next time maybe bottled lime juice is better, but perhaps freshly squeezed limes would do the trick. I've also tried this with mango added. The mangoes (2) must be ripe!
Anonymous 1441 Days Ago
In a pinch, I made my first Key Lime Pie using what I had on hand that I didn't think would sacrifice the overall taste of the pie. I did add 4 ozs cream cheese (mainly to curb the sweetness of the condensed milk), omitted the zest, and used whipped topping in a bought graham cracker crust. Oh, and I did add ONE drop of green food color...just because! It was quick and easy, and a hit with everyone. I'm not rating because of my modifications, but I'm sure it's even more delicious as written.

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