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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.

Anna


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       Volume I - May 11, 2007

Key Lime Pie

Serves: 8


        

  Download this recipe.

Pastry for One-Crust Pie or Buttermilk Pastry
3 large eggs
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lime or lemon peels
1/2 cup Key lime juice or regular lime juice
1 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.

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.


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