Ingredients Jump to Instructions ↓

  1. 3 egg yokes

  2. 4 oz softened cream cheese

  3. 14 oz sweetened condensed milk

  4. 1/2 cup key lime juice (see note)

  5. 1 Tablespoon Grand Marnier

  6. 1 9 inch "Keebler Ready Crust® Shortbread Pie Crust"

  7. Note: Use fresh key limes if posible. I use a hand garlic press. to squeeze the Key Lime halfs.

Instructions Jump to Ingredients ↑

  1. Preheat over to 350 degrees.

  2. Beat the yolks in a bowl until thick. Add softened cream cheese, sweetened condensed milk and beat until blended. Add lime juice slowly, mixing well. Add Grand Marnier. Pour custard into pie shell.

  3. Bake 15 minutes; remove until cool (1hour) refrigerate overnight. Do not place in refrigerator while hot, as crust will get soggy.

  4. To serve; cut in to 8 pieces, place on white serving plate, garnish with whipped cream on crust end of pie, sprinkle with grated lime zest, then drizzle with raspberry syrup.

  5. Raspberry syrup recipe;

  6. 1/3 Cup currant jelly 1 Tablespoon corn starch 20 oz unsweetened frozen raspberries Thaw raspberries, and process through fruit mill and strain to remove seeds.

  7. Add corn starch to mixture. In a small sauce pan, melt currant jelly then add raspberry mixture.

  8. Bring to soft boil and cook until clear. Let cool then place into squeeze bottle for drizzle.


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