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    ***Key Lime Pie VII - (alter) 1 (9 inch) prepared graham cracker crust, 3 C evaporated milk (2 cans of 12 fl oz) and 2 C splenda (taste), 1/2 C sour cream, 3/4 C lime juice, 1 grated lime zest - had left over for 7 of 3/4 full cupcakes (watery need crust?) - 350 - Bake in preheated oven for 8 minutes, until tiny pinhole bubbles burst on surface of pie. DO NOT BROWN! Chill thoroughly. Freeze 8/17/15 1/4 pie w whipped topping 94bs wow

  • Aubri Marquez

    Key Lime Pie Recipe: 9 inch Graham cracker crust, 3 C sweetened condensed milk, 1/2 C sour cream, 3/4 C key lime juice, 1 Tbs lime zest.

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