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Cook'n with Betty Crocker 
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Key Lime Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Key Lime Pie recipe on the web!!Prep: 30 min; Bake: 45 min; Cool: 15 min; Chill: 2 hr Key limes, found in the Florida Keys, are smaller and rounder than the more familiar Persian limes. Key limes may be hard to find outside of Florida, but commercially marketed Key lime juice is available at some supermarkets and specialty stores. Or you can substitute regular lime juice for the Key lime juice. Pastry for One-Crust Pie (page 117) or Buttermilk Pastry (see recipes) _ large eggs _ (14-ounce) can sweetened condensed milk _ teaspoon grated lime or lemon peel ___ cup Key lime juice or regular lime juice _ 1/2 cups Sweetened whipped cream 1. Bake pastry for baked One-Crust Pie. 2. Heat oven to 350°. 3. Beat eggs, milk, lime peel and lime juice in medium bowl with electric mixer on medium speed about 1 minute or until well blended. Pour into pie crust. 4. Bake 30 to 35 minutes or until center is set. Cool on wire rack 15 minutes. Cover and refrigerate until chilled, at least 2 hours but no longer than 3 days. Spread with Sweetened Whipped Cream. Store covered in refrigerator. NUTRITION FACTS: 1 Serving Calories 480 (Calories from Fat 235); Fat 26g (Saturated 12g); Cholesterol 185mg; Sodium 270mg; Carbohydrate 52g (Dietary Fiber 0g); Protein 10g % DAILY VALUE: Vitamin A 12%; Vitamin C 0%; Calcium 20%; Iron 6% DIET EXCHANGES: Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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