MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pioneer Woman No-Bake Key Lime Pie
Categories: Pastry, Pies, Dairy, Citrus, Cheese
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
12 Graham crackers
1/3 c (packed) brown sugar
6 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
3/4 c Heavy cream
14 oz Can sweetened condensed
- milk
12 oz Cream cheese; softened
2 ts Lime zest; fresy grated
1/2 c Fresh Key lime juice
Whipped cream and additional
- lime zest or slices; to
- serve

In a food processor, pulse the graham crackers and brown
sugar together until finely ground. Pour in the melted
butter, then pulse again until the mixture resembles wet
sand.

Evenly press the graham cracker mixture into the bottom
and up the sides of a deep-dish 9" pie plate. Freeze for
20 minutes.

EDITOR’S TIP: Ree recommends using the bottom of a
measuring cup or small juice glass to evenly press the
no-bake crust into the pie plate. And if graham crackers
aren’t your style, you can make a crumb crust with all
sorts of ingerdients.

For the filling, beat the heavy cream to soft peaks and
set it aside. You may either do this in a stand mixer
fitted with a whisk attachment or in a large mixing bowl
with an electric hand mixer.

In the bowl of a stand mixer, combine the sweetened
condensed milk, cream cheese and lime zest. Beat, using
the paddle attachment, until smooth and creamy. Reduce
your mixer to its lowest speed and pour in the Key lime
juice. Mix until fully incorporated.

Gently fold the whipped cream into the filling mixture
until incorporated and no streaks remain. Here’s how to
fold in ingredients without beating out all the volume.

Pour the filling into the prepared crust and spread it
into an even layer. Ree says to chill the pie in the
refrigerator for at least 12 hours. However, we found
that it’s easier to slice and serve after 24 hours!
While the pie was certainly set after 12 hours, on day
two, the pie cuts more cleanly and the crust was less
crumbly. Therefore, we recommend preparing this pie a
full 24 hours before serving for the best results.

Once fully set, slice and serve topped with whipped
cream, lime zest and additional slices of fresh lime as
garnish.

Ree Drummond, TVFN

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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