RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2898
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| Recipe Name: |
No-Bake Key Lime Pie |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-11-18
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup juice, key lime
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Directions:
Mix together the cracker crumbs and melted butter. Press the mixture into a 9" pie plate. Chill in the freezer while preparing the filling.
Using an electric mixer, beat the whipping cream until stiff peaks form. Set aside.
Using the same mixer, cream together the cream cheese and sugar. Mix in the condensed milk, key lime juice and lime zest. Add in the whipped cream and blend again until smooth.
Pour over prepared crust and smooth the surface. Chill uncovered in the refrigerator for a minimum of 6 hours or best to let it set overnight.
Garnish with some more whipped cream and key lime slices if desired. |
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| Nutrition per Serving: |
| Calories: |
494 |
Total Carbs: |
51.0 |
Net Carbs: |
49.7 |
| Cholesterol: |
57.8 |
Fat: |
29.9 |
Protein: |
7.47 |
| Fiber: |
1.30 |
Sodium: |
396.50 |
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