Recipe Request: Key Lime Pie

[Deanna]

Would someone please post the CL version of Key Lime Pie? I checked MasterCook 96, 97, 98 and it is NOT included!

Saw it on the old board this afternoon but didn't get it copied.

Thanks.

[Natasha]

Hi Deanna,

This is the CL recipe that was recently posted on the old BB. Hope you enjoy it.

Key Lime Pie

2 eggs
2 egg whites
l Tbs. grated lime rind
l/2 c. key lime juice
l can fat free sweetened condensed milk
l l-f graham cracker crust
l-f Cool Whip

Preheat over to 350. Mix eggs til blended. Add other ingredients til well mixed. Pour into pie shell. Bake 20 minutes, or til center is ALMOST set (will continue to firm up in fridge). Cool on rack, then refrigerate 4 hours. Top with Cool Whip.

[Shirley Panek]

I forget who posted, but they said that it's actually 1 tsp grated lime rind, and 1 1/2 cups low-fat Cool Whip.

[Natasha]

You re right: What I posted for Deanna was Joanie s take on the CL recipe. Christa pointed out a couple of differences between this recipe and the original recipe, which you mentioned in your message. I believe she also mentioned that you use a 6-oz. crust. I have no doubt that this recipe is delicious no matter which version you choose!

[Deanna]

Thank you BOTH for your help! I'll add this to MasterCook and compare nutritional value to the recipe I've been using (from the bottle of Key Lime juice).

Thanks again!

[jenniferharris1]

Is there a differnce between limes and key limes? I got limes to make this pie, and now I'm thinking that I flubbed up.

[Shirley Panek]

Key Limes are smaller and rounder, less juicy, and have a more intense flavor than regular limes. You should be fine using regular limes. I don't think most grocery stores sell Key Limes. I've only seen the bottled juice.

[Annette]

Up here in Washington State, most of the supermarkets are carrying the real Key Limes. They are currently advertising 10 for $1!