This recipe makes enough topping for one Key Lime pie
Ingredients:
1-cup heavy cream
2-Tablespoons sugar
1/4-teaspoon imitation coconut extract
3-Tablespoons sweetened flaked coconut
Preparation:
On medium-high heat, beat cream, sugar, and extract until stiff peaks form. Fold in coconut, reserving some to sprinkle on top.
Spread or pipe over pie
Sprinkle with reserved coconut
As a shortcut, use your favorite commercial whipped topping and mix in extract, then fold in coconut.
Serving suggestions: Serve as a topping on Key Lime pie
From the kitchen of Gail Brown
Serves 8
This simple recipe makes a 9-inch pie and requires no baking.
Ingredients:
9-inch graham cracker piecrust
1 14-ounce can sweetened condensed milk
1/3 cup, plus 2 Tablespoons of Kermit’s Key Lime juice
8-ounce package of softened cream cheese
Preparation:
Combine milk, juice, and cream cheese in a mixer for 5 to 6 minutes.
Pour mixture into graham cracker piecrust.
Refrigerate until firm.
Serving Suggestions:
Serve chilled Cream Cheese Key Lime Pie plain or with whipped cream topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie (by steven). The complimentary flavors are sure to please.
From Kermit’s Kitchen
Serves 8
This simple recipe makes a 9-inch pie and requires no baking.
Ingredients:
9-inch graham cracker piecrust
11-ounce jar Kermit’s Key Lime Pie Filling
12-ounce container Cool Whip
Preparation:
With mixer, whip one jar (room temperature) Pie Filling until smooth. Fold in a 12-ounce container of Cool Whip. Using mixer, whip to a smooth consistency.
Pour into a 9-inch graham cracker crust.
Freeze until firm.
Serving Suggestions:
Serve frozen. For a variation, pour the mixture into a parfait glass and freeze until firm. Enjoy the parfait as is or top with whipped cream and shavings of dark chocolate. For additional toppings for the whipped cream, try a slice on fresh mango, a fresh whole strawberry, or fresh whole red raspberries. The complimentary flavors are sure to please.
This recipe makes a 9-inch pie.
Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired. See recipe.)
1/2-cup Kermit’s Key Lime Juice
Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.
Bake in preheated 300-degree oven for 15 minutes.
Cool pie 20 minutes before refrigerating.
Serve chilled Key Lime pie with whipped cream topping or meringue.
Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie. The complimentary flavors are sure to please.
“If I were asked to name the greatest of all regional American Desserts, my answer might very well be Key Lime pie.” Craig Claiborne, late great food critic.
