It was Key Lime Pie treat day (made especially for Julie who is leaving us soon) at Epcot behind the scenes. For everyone who wanted to know how it is made, the super simple recipe is here for you to share. Enjoy Parker’s Lighthouse Key Lime Pie This key lime pie recipe is a keeper for sure. The use of both sweetened condensed milk and cream cheese makes for an intriguing texture particularly with the long beating time, and the unusual addition of vanilla is a nice counterpoint to the tartness of the lime. Since there are no eggs, you don’t get the raw yolk taste that often mars a key lime pie. 14 oz. Can sweetened condensed milk 8 oz. Cream cheese, softened ¾ cup key lime juice plus 2 tablespoons ½ teaspoon vanilla 1 pie crust, 9” graham cracker OR 1 pastry crust, baked and cooled Place the key lime juice, condensed milk, cream cheese and vanilla in a food processor or a large bowl of an electric mixer fitted with a wire whisk beater if available. Blend or whisk on medium speed for 10 minutes. Place filling in the prepared graham cracker crust and refrigerate at least 8 hours before serving. Garnish with fresh whipped cream and twisted lime slices. With a Vita Mix the processing time can be reduced considerably. Mix until the consistency of chiffon.
Posted on: Mon, 29 Jul 2013 01:40:34 +0000
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