Light As A Cloud Key Lime Pie Extraordinaire Recipes

LIGHT-AS-A-CLOUD KEY LIME PIE EXTRAORDINAIRE

Steps:

• Set oven to 325°F.
• For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.
• Press into a 9-inch pie plate.
• Bake crust for 5 minutes; remove and cool completely.
• Separate 3 eggs, then place the whites into a mixing bowl.
• Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food colouring until combined.
• Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites in the lime mixture.
• Pour the filling into the partially baked pie crust.
• Bake at 325°F for 10-15 minutes or until just set.
• Let cool at room temperature then place in freezer for a minimum of 5 hours (or overnight).
• Just before serving whip cream with confectioners' sugar (to taste).
• Serve the pie decorated sweetened whipped cream and lime slices.

KEY LIME PIE (LIGHT)

Steps:

• Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.
• Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.
• Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.
• Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.
• Chill before serving.

FLUFFY KEY LIME PIE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.