Cin's "RASPBERRY-LIME CREAM PIE"
I HAD SEVERAL BOXES OF FRESH RASPBERRIES I NEEDED TO USE (I DIDN'T WANT TO HAVE TO PITCH THEM OUT IN A DAY OR TWO) SOOOOOO, I MADE A PIE TODAY...IT TURNED OUT YUUMMMIE!!!
One of my original recipes....and personal photos.
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- graham cracker crumb crust (ready made)
- egg yolks (save whites for later)
- 1 can(s)
- fat free sweetened condensed milk, (14 oz)
- 1/2 c
- key lime juice
- 1 tsp
- key lime zest
- 8 oz
- of fresh raspberries
Stir in the key lime juice and zest.
Stir until mixture begins to slightly thicken.
Gently fold in the raspberries.
Pour the raspberry-lime filling into the READY-BAKE graham cracker crust. Bake for 20 min's.
In a med bowl beat egg whites until frothy.
Add 1/2 t cream of tartar and gradually add 3 to 4 T sugar; beat on high until thickens.
Add in 1 t pure vanilla and continue beating until stiff peaks form.