Recipe

Key Lime Pie From Rays On The River Recipe

	Jett2whit / All my dishes 1 year ago From Rays on The River Restaraunt courtesy of ajc.com Prep:20m Servings:6	Jett2whit
	creamy lime nut crust yummy delicious

Does this look good? Yeah! / Nope

Fans

herby

minitindel

blueeyes68

henrie

morninlite

meals4abby

shirleyoma

mumtazcate

mjcmcook

trigger

Ingredients

Hands on time: 40 minutes Total time: 55 minutes Serves: 10

Ingredients:

FOR THE CRUST:

1 cup whole macadamia nuts, lightly toasted

1 1/2 cup graham cracker crumbs

2 tablespoons granulated sugar

1/2 cup sweetened flaked coconut, toasted

Pinch salt

4 tablespoons ( 1/2 stick) butter, melted

FOR THE FILLING:

2 tablespoons, plus 1/2 cup Key lime juice, divided

1 1/2 teaspoons powdered gelatin

6 ounces (just under 1 cup) granulated sugar

16 ounces sweetened condensed milk

12 ounces heavy whipping cream

Lime slices and fresh raspberries for garnish (optional)

Instructions:

To make the crust: Preheat oven to 325 degrees. In a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. In a bowl, combine the nut mixture, sugar, coconut and salt. Add the melted butter and mix well. Press into a 10-inch pie pan. Bake for 10 to 15 minutes, or until lightly brown. Remove and cool to room temperature.

To make the filling: In a small bowl, place 2 tablespoons of Key lime juice and gelatin, stir and set aside to let the gelatin soften. In a small saucepan on medium heat, add 1/2 cup Key lime juice and sugar. Bring the mixture to a light simmer, stirring well, until the sugar dissolves. Remove from the heat and add the gelatin mixture and mix well. Mix in the condensed milk, transfer to a bowl and cool in the refrigerator. In an electric mixer, whip the cream to stiff peaks. Gently fold the whipped cream into the Key lime mix until combined. Fill the crust with the Key lime mix, cover lightly and place in the freezer. Freeze overnight. Remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. Garnish with a slice of lime and fresh raspberries.

Notes:

Key limes are smaller, more yellow and milder than the Persian limes found in most markets. Look for them at the DeKalb Farmers Market and other farmers markets.

Nutrition:

Per serving: 552 calories (percent of calories from fat, 55), 7 grams protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

Directions

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Nobody is listening until you pass gas!

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Comments

minitindel 1 year ago said:
You know i love key lime ohhhhhhhhh yummmm love it five plus!!!!!!!!! thank you for sending me to sparrows peanutbutter cracker fudge

jett you are so funny your last statement lol

TINK

meals4abby 1 year ago said:
My absolute favorite pie! This recipe sounds so delicious. Thank you so much for sharing! High-5!

henrie 1 year ago said:
Oh how I love Key Lime Pie, thanks for sharing, you have my 5

mjcmcook 12 months ago said:
~Hello~Jett~
I have NOT been 'Listening' so~~~~~I will
assume No 'Gas' has been 'Passed' yet today !!
On to the "5"FORK!!!!! Key Lime Pie ~
PERFECT~ is the adjective that quickly comes to my mind~also~ ALL the ingredients come together to produce this 'mouth-watering' creation that I must Thank-you for sharing ~
I hope that 'You&Yours' enjoyed a
Blessed Thanksgiving ~
Looking forward to seeing more of you ~
~~ MERRY CHRISTMAS ~~
~*~ (((((HUGS)))))~*~
~~~mj~~~