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.