"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Reneé Bowers Bundy


1 (9-inch) deep dish graham cracker pie crust

1 (14 oz,) can sweetened condensed milk
1/2 c. fresh lime juice
3 large egg yolk

8 oz. cream cheese, softened to room temperature
1/2 c. sweetened condensed milk
1/4 c. fresh lime juice
2 Tbsp. sugar
1 tsp. vanilla extract

sweetened whipped cream or Cool Whip (to garnish)

Preheat oven to 300º. Whisk sweetened condensed milk, lime juice and egg yolks in a bowl to blend. Pour into the pie crust.

Bake 15-20 minutes, or until the mixture is set. Cool to room temperature.

With an electric mixer, beat cream cheese, sweetened condensed milk, lime juice, sugar and vanilla in a large mixing bowl.

Pour over the cooled baked layer. With a butter knife, spread evenly and smooth out the top. Cover and refrigerate until firm, at least 4 hours.

Top with sweetened whipped cream or Cool Whip (optional).

This is one of my favorite desserts. If I can't have chocolate, I'll go for the Key Lime Pie.




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