- Jul 25, 2002
- 10,053
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1 Full Cup of Nellie's & Joe's Authentic Key Lime Juice . . .
1 Pint of Heavy Whipping Cream.
Confectioners Sugar (to be added to Whipping Cream)
1/2 stick of Real Butter
1 Choclate Graham Cracker Pie Crust (Commercial, pre-made)
1 Shortbread Pie Crust (Commercial, pre-made)
(Option #1 = 2 Standard and boring, Graham Cracker Crusts)
Melt 1/2 stick butter (Micro-Nuke for 20 seconds) &
brush this deadly coating onto the inside of the pie crusts.
Pre-heat oven to 350*F (Real Eggs = Bacteriological Biohazard)
Separate the whites from 9 of the eggs, feed the white to the pets.
You only want the yolks. That's where the cholorestoral hides.
What we want here is to be able to stop the heart.
Use the remaining 3 eggs whites and all, why not - cat can't eat ALL the whites.
Beat eggs and sweetened milk together until it is an even mixture, and rather slowly
pour the cup of Key Lime juice into the egg/milk blend, only add a little at a time.
Yes, slow - slower, slower, there - you've got it.
Resist the urge to flip the speed to high and pull the beaters out of the mixture.
It's easy to predict novel ways to make big messes.
Pour 1/2 of the mixture into each of the pre-greased crusts, &
place in oven. Baking time is 25 minutes at 350*F.
Remove from oven when done, let stand to cool to room temperture.
Place in freezer until frozen.
Beat 1 small container of Heavy Whiping Cream, add sugar 1 Tablespoon at a time until it thickens.
Spread lightly over the surface of the frozen Key Lime Pies.
Return to freezer.
You can garnish them with thin slices of lime if you feel so inclined.
Allow to staand down on table for 30 minutes from freezer before serving.
The best Key Lime Pie you'll ever have.
. . . Gotta go, mine are ready to come out of the oven . . . .
EDIT: It came out perfect
1 Pint of Heavy Whipping Cream.
Confectioners Sugar (to be added to Whipping Cream)
1/2 stick of Real Butter
1 Choclate Graham Cracker Pie Crust (Commercial, pre-made)
1 Shortbread Pie Crust (Commercial, pre-made)
(Option #1 = 2 Standard and boring, Graham Cracker Crusts)
Melt 1/2 stick butter (Micro-Nuke for 20 seconds) &
brush this deadly coating onto the inside of the pie crusts.
Pre-heat oven to 350*F (Real Eggs = Bacteriological Biohazard)
Separate the whites from 9 of the eggs, feed the white to the pets.
You only want the yolks. That's where the cholorestoral hides.
What we want here is to be able to stop the heart.
Use the remaining 3 eggs whites and all, why not - cat can't eat ALL the whites.
Beat eggs and sweetened milk together until it is an even mixture, and rather slowly
pour the cup of Key Lime juice into the egg/milk blend, only add a little at a time.
Yes, slow - slower, slower, there - you've got it.
Resist the urge to flip the speed to high and pull the beaters out of the mixture.
It's easy to predict novel ways to make big messes.
Pour 1/2 of the mixture into each of the pre-greased crusts, &
place in oven. Baking time is 25 minutes at 350*F.
Remove from oven when done, let stand to cool to room temperture.
Place in freezer until frozen.
Beat 1 small container of Heavy Whiping Cream, add sugar 1 Tablespoon at a time until it thickens.
Spread lightly over the surface of the frozen Key Lime Pies.
Return to freezer.
You can garnish them with thin slices of lime if you feel so inclined.
Allow to staand down on table for 30 minutes from freezer before serving.
The best Key Lime Pie you'll ever have.
. . . Gotta go, mine are ready to come out of the oven . . . .
EDIT: It came out perfect
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