Recipe by Glenda
"This pie is made with gelatin. Lemon-lime gelatin may be used in place of the lime gelatin. Be sure to cool the pie shell before filling."
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1 (3 ounce) package
lime flavored Jell-O® mix
1 1/2 teaspoons
grated lime zest
fresh lime juice
1 (14 ounce) can
sweetened condensed milk
green food coloring
1 (9 inch)
pie shell, baked
This is an excellent no-bake key-lime pie. I especially like the smooth texture. The blend of the milk with sour cream and gelatin gives it a very "summery" cool taste. The only thing I would do is to leave out the lime zest; it doesn't go well with the smooth texture. Even still, I will make this again. Oh one more thing, I used a pre-made graham cracker crust, as that's what I prefer with key-lime.
I did not like the sour cream in this recipe and it wasn't very rich or satisfying.
I thought it was great. I made 48 little tarts. One suggestion, don't let Jello thicken, add it to condensed milk mixture when it is room temperature. You don't want to risk having lumps of green Jello in your pie.
This was awesome. However, everywhere it said lime, I substituted lemon. I made the best lemon cream pie!
This recipe is super super easy.
Made this for company this past weekend. It was absolutely declicious. Very easy and everyone loved it.
NEVER, NEVER USE GREEN COLORING IN AN AUTHENTIC KEY LIME PIE!!!!
This pie was delicious and tangy. It was so easy to make any everyone in my family enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 380
** Calories from Fat: 163
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