Kelly And Pams Key Lime Pie Dip Food

KEY LIME PIE DIP

Steps:

• Combine the cream cheese, sweetened condensed milk, lime zest and juice and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and whip until thick and fluffy. Transfer to a dip bowl and garnish with crushed graham crackers and lime slices. Serve with dippers.

KELLY AND PAM'S KEY LIME PIE DIP

Steps:

• Whip the cream cheese until it is fluffy. Add the key lime juice and sugar, and then the condensed milk. Continue to mix on high speed until fluffy and combined. Will have the consistency of a thick frosting. Refrigerate, and serve with graham crackers, vanilla wafers, ginger snaps, sliced fruit, etc.

KEY LIME PIE

Steps:

• Let cream cheese soften at room temperature for at least an hour.
• Beat with a mixer on low speed for about a minute.
• Add eagle brand milk, and mix on low speed til creamy and well combined.
• Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
• I'm laughing at my cookbook terms - just make sure it's well mixed.
• Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.

KELLY'S RICH AND CREAMY KEY LIME PIE

Steps:

• Preheat oven to 325º.
• In medium bowl, gently whisk eggs.
• Slowly whisk in sweetened condensed milk.
• Slowly whisk in key lime juice.
• *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
• Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
• The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
• Let cool. Pie will set up perfectly as it cools.
• Refrigerate at least 4-6 hours or overnight.
• Pie gets even better the next day! :).
• Serve with whipped cream topping.
• Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
• VERY rich and creamy!
• ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
• The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
• *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

KEY LIME DIP

Steps:

• In a bowl, mix together the sweetened condensed milk and lime juice until blended; set aside.
• Beat egg whites at high speed until just foamy.
• Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar is dissolved.
• Fold egg white mixture into lime mixture.
• Pour into a 9-inch pie plate.
• Bake at 325 degrees for 25 minutes.
• Take out of the oven and stir well.
• Place in a serving bowl and cover; chill in the refrigerator for 4 hours.
• Serve with graham crackers.