"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Key Lime Pie, by Jimmy Scott, is from What's Cooking in the Acre? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 envelope(1/4 oz.) unflavored gelatin 1-3/4 c. skim milk 8 oz. cream cheese, softened 1/3 to 1/2 c. fresh lime juice 1/2 c. Nutrasweet Spoonful Lime slices Mint sprigs(optional) graham cracker pie shell
Sprinkle gelatin over 1/2 c. milk in small saucepan; let stand 2 to 3 minutes. Beat cream cheese until fluffy in small bowl; beat in remaining 1-1/4 c. milk and the gelatin mixture. Mix in lime juice and 1/2 c. Nutrasweet. Fold into graham cracker crust. Refrigerate pie until set, about 2 hours.
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