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Birda Mae's Recipe Corner:Frosty Key Lime Pie

                                                      I got this image from here





   Ingredients:



Crunchy Pretzel Crust or1 package(6oz.) ready to use graham cracker pie crust
2 packages (8 oz. each) creamcheese at room temperature
1 teaspoon grated lime peel
1/2 cup Key Lime juice or regular lime juice
1 can(14 ounces) sweetened condensed milk
Few drops  of green food color, if desired.
1 cup  frozen (thawed ) whipped topping

Crunchy Pretzel Crust
3 cups small pretzel twists(about40)
1/2 cup(1 stick) margarine or butter,melted
1/4 cup granulated sugar

Instructions:

  1. Make Crunchy Preztzel Crust (below.) While crust is chilling, continue with the recipe.
  2. Beat the cream cheese,lime peel, lime juice, milk and food color in a large bowl with the electric mixer on medium speed about 1 minute or until smooth.
  3. Pour the lime mixture into the crust.  Cover and freeze about 6 hoursor until the filling is firm.
  4. Let the pie stand at room temperature about 5 minutes before cuttting into slices . Serve with frozen whipped topping freeze the remaining pie.
Tip: for a softer texture they suggest putting the pie in the refrigerator for 6 to 8 hours for a softer texture
but mine was too soft(I used low fat cream cheese) I used a concentrated form of the lime juice and I still
couldn't taste the lime. I mean mine doesn't have to be all twangy it's just that there has to be distinction
 between this and cheesecake!

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