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This will become a favorite of any citrus cream pie lover. The spicy gingersnap crust and lime filling are topped with whipped cream and coconut.
Heat oven to 350°F.
Combine cookie crumbs, pecans, sugar and butter in bowl; mix well. Press onto bottom and up sides of 9-inch pie plate.
Beat egg yolks in bowl with whisk or fork. Gradually whisk in sweetened condensed milk, lime juice and lime zest. Pour filling into crust. Bake 25-27 minutes or until center is set. Cool on cooling rack 1 hour. Refrigerate pie for at least 3 hours before serving.
Beat whipping cream, powdered sugar and vanilla in bowl until stiff peaks form. Spoon onto pie; swirl with back of spoon. Garnish with toasted shaved coconut, if desired. Store refrigerated.
Dietary Fiber: 1g
The best lime pie that I have tried so far.
I made this pie for a pie social two months ago and the ones who tried it are still raving about it, asking for me to make it again. It is easy to make and a food processer makes the crust quick and easy to prepare. Instead of coconut I used zest shreds.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1416
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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