Key lime pie filling
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
1. Grated peel of 1 lime (not a significant source of calories)2. 8 oz tub of cool whip (thawed in refrigerator)3. 3/4 cup of lime juice (6 OZ)4. 1 (14 oz) can of sweetened condensed milk
1. Mix lime juice and sweetened condensed milk throughly.
2. Add grated peel of 1 lime. Mix thoroughly.
3. Add 8 oz of cool whip. Mix thoroughly until there are no lumps.
4. Let sit for 10 minutes.
5. Mix thoroughly.
6. Pour in preferred crust.
I have used a 9 inch graham cracker crust. I have also used 18 mini graham cracker crusts. You can also use a traditional pie crust if it is pre-baked.
7. Refirgerate overnight.
Consume within 3 days or filling starts to separate. After that the sweeter syrup will sink to the bottom and it will start to taste funny.
Serving Size: Makes enough for 1 9" graham cracker crust pie
Number of Servings: 18
Recipe submitted by SparkPeople user DUNHAMWR.
2. Add grated peel of 1 lime. Mix thoroughly.
3. Add 8 oz of cool whip. Mix thoroughly until there are no lumps.
4. Let sit for 10 minutes.
5. Mix thoroughly.
6. Pour in preferred crust.
I have used a 9 inch graham cracker crust. I have also used 18 mini graham cracker crusts. You can also use a traditional pie crust if it is pre-baked.
7. Refirgerate overnight.
Consume within 3 days or filling starts to separate. After that the sweeter syrup will sink to the bottom and it will start to taste funny.
Serving Size: Makes enough for 1 9" graham cracker crust pie
Number of Servings: 18
Recipe submitted by SparkPeople user DUNHAMWR.
Nutritional Info Amount Per Serving
- Calories: 109.5
- Total Fat: 3.8 g
- Cholesterol: 5.6 mg
- Sodium: 22.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.7 g
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