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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Whipped Key Lime Pie

Makes: 8 servings
Prep 25 mins Chill 1 hr Freeze 2 hrs
Whipped Key Lime Pie
  •  Graham Cracker Crust
  • 1 14  ounce can  sweetened condensed milk
  • 1  teaspoon  finely shredded Key lime peel or lime peel
  • 1/2  cup  Key lime juice or lime juice
  • 2  cups  whipping cream
  •  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.

Graham Cracker Crust
  • 1 1/4  cups  graham cracker crumbs
  • 1/4  cup  sugar
  • 1/3  cup  melted butter

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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