Good Key Lime Pie Recipe?

The absoulute best and ONLY key lime pie to have is this one.

http://www.foodtv.ca/recipes/recipedetails.aspx?di...

Go to this link and make this pie. It will not dissapoint i promise. I have made it for my boys at work and they loved it. I am not a big eater of pies and cakes myself but this was amazing i cant say enough wonderful things about it.

Enjoy!!!

Keylime Pie

The rich, tart pie is named for the funny little limes that grow in the Florida keys. Those are almost impossible to find in stores, but regular limes offer plenty enough sacrifice in the amount of time it takes to juice them out. Remember to wear plastic gloves while juicing the limes, as something in the skins will make you feel as if you had toothpicks shoved under your fingernails the day after if you don't!

This reduced-calorie recipe tastes great and you can still watch your weight. Quick and easy and the combinations are endless! You can also make strawberry, peach, cherry, orange etc. Use you imagination and your favorites!

Ingredients:

1 box lime jello

2 keylime yogurts

1 small bowl low fat cool whip

1 low fat graham cracker crust

Directions:

Dissolve jello in 1/4-cup boiling water. Fold in yogurt.

Fold in cool whip.

Pour in crust and put in refrigerator until firm.

Serves eight.

White Chocolate-Key Lime Pie:

1 cup whipping cream

1 (11-ounce) package white chocolate morsels

1 tablespoon sour cream

1 teaspoon grated lime rind

1/3 cup fresh Key lime or lime juice

1 (9-inch) ready-made graham cracker crust or your favorite prepared recipe

Garnish: lime slices

Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.

Yield: Makes 1 (9-inch) pie

Key Lime Pie

It is so easy and so refreshing-I found it at some restaurant many years ago, I don't even remember where.

20 min 20 min prep

2 (8 ounce) containers Cool Whip

1 (6 fluid ounce) can limeade, thawed

14 ounces condensed milk

1 graham cracker pie crust

Mix thawed limeade and condensed milk.

Fold in cool whip.

Refrigerate or freeze.

Kailua-Kona, Hawaii

Specialty Recipe

Key Lime Pie

Most of the fat has been eliminated from this delightful recipe, which has been compared to "eating clouds." You can top this with low-fat whipped cream, or else splurge and use real whipped cream, flavored with Corvosier or vanilla and a bit of powdered sugar.

Ingredients

2 or 3 Tablespoons butter

6 graham crackers, ground to a fine powder in a blender

3 eggs, separated

One 14-ounce can non-fat sweetened condensed milk

1/2 cup freshly squeezed lime juice

1 Tablespoon grated lime zest (optional)

Whipping cream

2 or 3 Tablespoons powdered sugar (to taste)

2 Tablespoons Corvosier or vanilla extract

Preheat oven to 350 degrees. With fingers, spread softened butter over surface of pie pan, then mix remaining butter with crumbs and pat into place.

Beat egg whites until stiff but not dry. In a separate large bowl, beat egg yolks, adding condensed milk, lime juice, and zest. Gently fold in egg whites, mixing very lightly to preserve beaten egg whites. Pour gently into pie shell. Bake for 15 minutes.

Cool to room temperature, then top with cream whipped with powdered sugar and flavoring (Corvosier or vanilla).

Caribbean Key Lime Pie recipe

2 (3 1/2 ounce) cans flaked coconut

2 egg whites

1/4 cup superfine sugar

To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets. Toast coconut at 350 degrees F for 10 minutes or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool.

Meanwhile, reduce the oven temperature to 250 degrees F.

In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved. Fold in cooled coconut. Press this mixture into greased 9-inch pie place and bake for 7 minutes until set. Remove from oven and let cool.

Filling

1 (14 ounce) can sweetened condensed milk

1/2 cup fresh squeezed Key lime juice

1 teaspoon freshly grated Key lime rind

1 tablespoon dark rum

1 cup sour cream

3 egg yolks

Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well. Pour into cooled crust. Swirl meringue over top of filling. Bake at 350 degrees F for 20 minutes or until meringue is nicely browned. Cool, then chill at least 30 minutes before serving.

Meringue

3 egg whites

6 tablespoons granulated sugar

Beat egg whites in large mixing bowl until soft peaks are formed. Gradually beat in sugar until whites are stiff, but not dry, making sure the sugar is dissolved.

I would go to www.bettycrocker.com they have awesome recipes for almost anything there. They are rated by users, so only the good ones get through.