yumbean Profile - Allrecipes.com (11992238)

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Recipe Reviews 4 reviews
Whipped Cream
I made this recipe to go with the homemade Key Lime Pie VII and my husband really liked it. It saves well in the fridge and tastes even better after refrigerating it. I gave it four stars because it did need extra powdered sugar to make it sweeter. I probably put in at least another tablespoon. Plus, I froze a whisk and metal bowl as others recommended and it took me at least 20 minutes to get the ingredients to whip. I gave up after 10 minutes of not getting to the first "peak" stage and threw in the other ingredients. I also tried two whisks at once (don't have an electric beater). I eventually got it all to whip up! For some reason, there were little black specks in the whipped cream. They would dissolve if I touched them. So, I think that may have been the vanilla extract I was using (a new brand I have never used).

0 users found this review helpful
Reviewed On: Mar. 31, 2014
Key Lime Pie VII
Made this for my husband's birthday and we both LOVED it! I didn't have a zester, so I tried using a potato peeler and a paring knife to get the zest, but it was not working well. So, there was not even an 1/8 of a teaspoon of zest, and the pie still turned out delicious. This pie is heavy, sweet and slightly tart ... the way we like it. For some reason, I had to use close to 40 key limes to get the right amount of juice. And, I made this with the homemade Whipped Cream by Paula. P.S. Buy three cans of condensed milk as others say. Two cans do not equal three cups, and three cups do not overflow the store-bought Keebler graham cracker crust.

1 user found this review helpful
Reviewed On: Mar. 31, 2014
Awesome Pasta Salad
This was a hit at the Memorial Day BBQ I went to. I used all ingredients as it called for but added some red onion. I used a Robust Italian dressing and it made this dish very very tasty! Not sure why you'd omit the pimentos - that added a nice touch. Will be making again!

2 users found this review helpful
Reviewed On: May 29, 2012
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