EASY KEY LIME PIE RECIPE - BETTYCROCKER.COM
Each bite of our Easy Key Lime Pie is more refreshing than the last. With a graham cracker crust, tangy filling and sweet whipped topping, it's hard to pass up seconds. Our Easy Key Lime Pie is so delicious and so easy. You've got what it takes to make this whipped topping Key lime pie unforgettable. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 400 , CarbohydrateContent 52 g, CholesterolContent 35 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 42 g, TransFatContent 1 g
PEACH PIE THE OLD FASHIONED TWO CRUST WAY RECIPE | ALLRECIPES
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Peach Pie
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Nutrition Facts : Calories 427.8 calories, CarbohydrateContent 58.6 g, CholesterolContent 30.9 mg, FatContent 19.8 g, FiberContent 2.1 g, ProteinContent 4.7 g, SaturatedFatContent 6.1 g, SodiumContent 358.3 mg, SugarContent 30.1 g
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EASY KEY LIME PIE RECIPE - BETTYCROCKER.COM
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