Subj : T.O.H. Daily Recipe - 115
To   : All
From : Dave Drum
Date : Thu Jun 22 2023 04:53:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pioneer Woman No-Bake Key Lime
Categories: Pastry, Pies, Dairy, Citrus, Cheese
     Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
    12    Graham crackers
   1/3 c  (packed) brown sugar
     6 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
   3/4 c  Heavy cream
    14 oz Can sweetened condensed
          - milk
    12 oz Cream cheese; softened
     2 ts Lime zest; fresy grated
   1/2 c  Fresh Key lime juice
          Whipped cream and additional
          - lime zest or slices; to
          - serve

 In a food processor, pulse the graham crackers and brown
 sugar together until finely ground. Pour in the melted
 butter, then pulse again until the mixture resembles wet
 sand.

 Evenly press the graham cracker mixture into the bottom
 and up the sides of a deep-dish 9" pie plate. Freeze for
      20    minutes.

 EDITOR’S TIP: Ree recommends using the bottom of a
 measuring cup or small juice glass to evenly press the
 no-bake crust into the pie plate. And if graham crackers
 aren’t your style, you can make a crumb crust with all
 sorts of ingerdients.

 For the filling, beat the heavy cream to soft peaks and
 set it aside. You may either do this in a stand mixer
 fitted with a whisk attachment or in a large mixing bowl
 with an electric hand mixer.

 In the bowl of a stand mixer, combine the sweetened
 condensed milk, cream cheese and lime zest. Beat, using
 the paddle attachment, until smooth and creamy. Reduce
 your mixer to its lowest speed and pour in the Key lime
 juice. Mix until fully incorporated.

 Gently fold the whipped cream into the filling mixture
 until incorporated and no streaks remain. Here’s how to
 fold in ingredients without beating out all the volume.

 Pour the filling into the prepared crust and spread it
 into an even layer. Ree says to chill the pie in the
 refrigerator for at least 12 hours. However, we found
 that it’s easier to slice and serve after 24 hours!
 While the pie was certainly set after 12 hours, on day
 two, the pie cuts more cleanly and the crust was less
 crumbly. Therefore, we recommend preparing this pie a
 full 24 hours before serving for the best results.

 Once fully set, slice and serve topped with whipped
 cream, lime zest and additional slices of fresh lime as
 garnish.

 Ree Drummond, TVFN

 Makes: 6 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... LA invented the Korean BBQ taco; there is no sanctity in food there.

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