Recipe by ALLPAL237
"A very easy and light pie..not to mention how addicting it is! A great summer refresher. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."
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1 (5 ounce) can
sweetened condensed milk
key lime juice
cream of tartar
1 (9 inch)
prepared graham cracker crust
THIS RECIPE IS AWESOME , HATS OFF TO THEE ONE WHO CREATED IT.
We were looking for something easy. This isn't easy for us but folks that know their way around eggs and blenders probably think so. Once we got over that part it went together without a problem. There's no getting around the 4 hours of freezer time (we tried but it was only stiff pudding). BUT once solid this is lime goodness of a very high order! It's super creamy, not overtly lime but a good balance, and marries with the graham cracker crust like it was made in heaven. Oh, for those not in the know like we were, the cream of tartar is chemically necessary (we looked it up). Good recipe. Enjoy!
I wouldn't change a thing. I made this for a company dinner and got nothing but raves. Wonderful recipe thanks for making me look great.
My husband loves the Edward's key lime pie slices from the grocery store, so as a special treat, I wanted to try my hand at making something similar. I knew I wanted a frozen recipe, not a custard-y key lime pie, and this recipe was perfect! I followed it as exactly as possible...I didn't have key limes, so I squeezed the juice from 3 regular limes and used that instead (I read that key limes are more tart, so I used extra lime juice, approx. 1/2 cup). Combined with the no-bake graham cracker crust recipe from this site, this pie was a delicious success!
* Percent Daily Values are based on a 2,000 calorie diet.
Frozen Key Lime Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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