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    You are in: Home / Recipes / Key Lime Pie Recipe
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    Key Lime Pie

    Key Lime Pie. Photo by Lavender Lynn

    1/2 Photos of Key Lime Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    IRISH SMITTY's Note:

    As easy as Pie ladies home journal Sept 1991 from poogan's porch restaurant Charleston, south Caroline

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      preheat oven bake pie crust for 10 minutes.
    2. 2
      combine condense milk,key lime juice in large bowl.
    3. 3
      . beat heavy cream to stiff.
    4. 4
      fold milk mixture into stiff cream, until blended.
    5. 5
      scoop filling into prepared crust.
    6. 6
      freeze until semi-firm, at least 4 hours. let stand at room temperature 10 minutes before serving
    7. 7
      garnish with julienned lime peel.

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    Ratings & Reviews:

    • on February 05, 2012

      55

      Tasty and good pie. Made for Fav's of 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2011

      55

      I have to say this is one of the best key lime pies I've ever made. I steer away from the ones with eggs, so this one was perfect. The heavy cream gave a great 'weight' to the pie, keeping it from being 'too ethereal'! And the creaminess is unsurpassed. I will most definitely be making this again; summer is calling my name! Thanks so much for sharing, IRISH SMITTY!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Key Lime Pie

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.3
     
    Calories from Fat 205
    49%
    Total Fat 22.7 g
    35%
    Saturated Fat 11.1 g
    55%
    Cholesterol 57.6 mg
    19%
    Sodium 245.4 mg
    10%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 0.5 g
    2%
    Sugars 38.7 g
    154%
    Protein 5.8 g
    11%

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