Join Date: Nov 2007
Thanked 2 Times in 2 Posts
Rep Power: 10
Thanks for the tour and your veggies!
Key Lime Pie:
Key Lime Pie: drink 4 cin and tonics, then...
8 oz of cream cheese at room temp
14 oz can of sweetened condensed milk
1/3 - 1/2 cup of (nellies) key lime juice
beat cream cheese til smooth
blend in milk and lime juice
pour into pie crust and refrigerate at least an hour before serving. on super hot days, i freeze it, then serve.
pie crust: 14 ginger snaps, 1 cup chopped pecans, blend in a processor/blender, then add 1/2 stick of melted butter (salted or un) press into a pie pan then bake at 350 for 10 minutes, cool and fill........njoy.
thanks again for chefs/ms chefs. nice to meet and greet.
joe s, ocean city nj
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