Key Lime Pie With Cream Cheese Recipe
Servings: 12
Ingredients
- 1 frzn pastry shell (9 inch)
- 1 pkg. (8 ounce) softened cream cheese
- 1 can (14 ounce) sweetened condensed lowfat milk
- 12 ounce frzn non-dairy topping, thawed
- 1 c. Key lime juice
- Lime slices
Directions
- Preheat oven and cookie sheet to 400 degrees. Remove crust from freezer and defrost for 10 min. Prick bottom and sides with a fork. Bake 8 to 10 min till brown. If the crust bubbles, prick with fork.Put together cream cheese and sweetened condensed lowfat milk in a medium bowl with a hand mixer, beating on medium speed till lumps are gone. Mix in frzn non-dairy topping with a spatula. Add in lime juice and mix with hand mixer on low till well blended. Immediately pour into the cooked pie shell. It will appear to have too much batter, but this is a deep pie so keep mounding the filling.
- For best results, cover with wax paper and refrigerate in the refrigerator at least 2 hrs. If time permits, cool the pie overnight. Garnish with lime slices before serving. Yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 138 | 46% |
| Total Fat 15.58g | 19% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 148mg | 6% |
| Potassium 251mg | 7% |
| Total Carbs 35.66g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 31.99g | 21% |
| Protein 5.9g | 9% |
