Key West Doesn’t Have Anything on This Confection – The Secret Is In The Crust – Shh!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
The first time I had Key Lime Pie was actually “in” Key West, Florida. I was on a family vacation with my mom and dad, and we all got a slice because it seemed appropriate. We were blown away by the flavor and couldn’t wait to make it when we got home.
Thankfully, it was fairly easy to recreate. However, I have to say when I found this version featuring coconut macaroon crust I knew it’d be better. This will always be the way I make it now.
Recipe and photo courtesy of Two Peas and Their Pod.
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Quick Tip: Let the pie chill in the fridge for about an hour before serving.