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here's a basic one: add some lime zest to the mix, also

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

1. Preheat oven to 375 degrees F (190 degrees C).

2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired or meringue topping.

Meringue topping

5 egg whites

1/2 t. cream of tarter

after meringue begins to stiffen add slowly, 1/8 cup of sugar

Still trying to figure it all out
10,506 Posts
This was on :Cooks Country" on PBS this last weekend:



8 whole graham crackers , broken into smaller pieces

2 tablespoons sugar

5 tablespoons unsalted butter , melted


1/4 cup sugar

1 tablespoon grated lime zest

8 ounces cream cheese , softened

1 (14-ounce) can sweetened condensed milk

1/3 cup Instant Vanilla Pudding Mix

1 1/4 teaspoons unflavored gelatin

1 cup fresh lime juice from 6 to 8 limes

1 teaspoon vanilla extract

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.

2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.

3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.
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