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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 2, 2008

Fluffy Key Lime Pie

Serves: 8


        

  Download this recipe.

1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or regular lime juice
1 (8-ounce) container frozen whipped topping, thawed
1 tablespoon grated limes peel
Lime slices, if desired
Pat-in-the-Pan Pie Crust
1 cup Original Bisquick®
1/4 cup margarine or butter, softened
2 tablespoons boiling water


1. Make Pat-in-the-Pan Pie Crust.

2. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping and lime peel. Spoon into pie crust.

3. Cover and refrigerate about 2 hours or until set. Garnish with lime slices. Store covered in refrigerator.

Pat-in-the-Pan Pie Crust:
1 cup Original Bisquick
1/4 cup margarine or butter, softened
2 tablespoons boiling water
Heat oven to 400°. Mix Bisquick and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly in pie plate, 9 x 1 1/4 inches, bringing dough onto rim of plate, using fingers dusted with Bisquick. Flute edge if desired. Freeze 15 minutes. Bake 8 to 10 minutes or until light golden brown. Cool completely on wire rack, about 30 minutes.

BETTY'S TIP:
A native Florida fruit, Key limes are smaller, rounder, more yellow in color and more tart than the prevalent green Persian limes. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.


From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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