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<span style="font-size:large;"><span style="font-family:Arial;"><b>Key Lime Pie</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 6-ounce Graham Cracker Pie crust</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 14-ounce can sweetened condensed milk</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ cup Lime juice from concentrate <b>or</b> one small can frozen limeade</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 cup whipping cream (whipped stiff)</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">In a bowl mix the milk and lime juice. Fold in the whipped cream. Pour into the pie crust. Refrigerate 3 hours.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Th-th-that's all folks.</span></span>
 
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