Oreo Key Lime Pie Food

OREO KEY LIME PIE

Steps:

• Note: The 1 1/3 pounds should be larger broken up cookie crumbs. The optional crumbs should be finer.
• In a large mixer, beat the cream cheese until smooth while adding the milk and juice.
• Fold in the topping and large cookie crumbs then pour into the crusts and chill. You want them firm.
• Garnish as desired.

OH SO CREAMY AND FLUFFY KEY LIME PIE

Steps:

• CRUST:.
• Preheat oven to 350.
• Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
• Bake for 8 minutes or until golden.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• *~OR Use a store bought deep dish graham cracker crust~*.
• FILLING:.
• Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
• In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
• Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
• Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
• Remove from oven. Cool and refridgerate until firm, at least 4 hours.
• TO SERVE:
• Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
• GF VARIATION:
• Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
• Continue with directions above.

KEY LIME CHEESECAKE

Steps:

• Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press mixture in bottom of ungreased 9-inch springform or cheesecake pan with removable bottom. Refrigerate.
• In large bowl beat cream cheese until smooth. Beat in the sugar and at low speed incorporate the eggs. Blend until smooth. Add lime peel and juice.
• Pour into crust lined pan.
• Bake at 325F for 55 to 65 minutes or until set. Turn oven off and and open oven door at least 4 inches. Let cheesecake set for about 30 minutes. Remove from oven and let stand for 10 minutes.
• Remove sides of pan and cool in pan on wire rack for 1 hour. Refrigerate for at least 4 hours.

SANDRA'S KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until creamy.
• Add sweetened condensed milk and beat to incorporate.
• Add egg yolks and beat well.
• Add lime juice and beat till combined.
• Pour mixture into pie crust and spread with spatula until evenly distributed.
• Place on cookie sheet and then into the oven and bake for 10 min.
• until the filling begins to set.
• Remove from oven and allow to cool on rack at room temp.
• Then place in the refrigerator for at least an hour.
• Two works better.
• Cut into 8 slices and serve with a generous helping of whipped cream.