Tuesday, July 8, 2008

Key Lime Pie by Angie Hyde via Lindsay Kaelberer

1 8 oz. Cream cheese (I use the light, but not fat-free)

1 can sweetened, condensed milk

½ tsp. Vanilla

½ cup key lime juice (not plain lime)

1 Graham cracker crust

Mix all ingredients together and pour into crust. You can add green food coloring so it looks like lime. Chill at least four hours. Serve with whip cream and a cherry (or just plain!) Very yummy!

Melba's Note: This IS yummy! And not too heavy. If you use fat free cream cheese, it makes a nice key-lime soup in a graham cracker crust bread bowl. So, stick to light or regular.

Angie Hyde is a friend of Lindsay's from Charlottesville. She's another great cook and all-around amazing person!

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