Key Lime Pie Dip Food

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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 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.

KEY LIME PIE (THE DRINK)

Steps:

• Dip the rim of a martini glass into the caramel sauce; then press the glass into a saucer of graham cracker crumbs to coat.
• In a shaker filled with ice, combine the vodka, rum, lime juice, and cream of coconut.
• Shake to blend and chill; strain into the rimmed glasses.