MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pioneer Woman No-Bake Key Lime
 Categories: Pastry, Pies, Dairy, Citrus, Cheese
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
     12    Graham crackers
    1/3 c  (packed) brown sugar
      6 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Heavy cream
     14 oz Can sweetened condensed
           - milk
     12 oz Cream cheese; softened
      2 ts Lime zest; fresy grated
    1/2 c  Fresh Key lime juice
           Whipped cream and additional
           - lime zest or slices; to
           - serve
 
  In a food processor, pulse the graham crackers and brown
  sugar together until finely ground. Pour in the melted
  butter, then pulse again until the mixture resembles wet
  sand.
  
  Evenly press the graham cracker mixture into the bottom
  and up the sides of a deep-dish 9" pie plate. Freeze for
       20    minutes.
  
  EDITOR'S TIP: Ree recommends using the bottom of a
  measuring cup or small juice glass to evenly press the
  no-bake crust into the pie plate. And if graham crackers
  aren't your style, you can make a crumb crust with all
  sorts of ingerdients.
  
  For the filling, beat the heavy cream to soft peaks and
  set it aside. You may either do this in a stand mixer
  fitted with a whisk attachment or in a large mixing bowl
  with an electric hand mixer.
  
  In the bowl of a stand mixer, combine the sweetened
  condensed milk, cream cheese and lime zest. Beat, using
  the paddle attachment, until smooth and creamy. Reduce
  your mixer to its lowest speed and pour in the Key lime
  juice. Mix until fully incorporated.
  
  Gently fold the whipped cream into the filling mixture
  until incorporated and no streaks remain. Here's how to
  fold in ingredients without beating out all the volume.
  
  Pour the filling into the prepared crust and spread it
  into an even layer. Ree says to chill the pie in the
  refrigerator for at least 12 hours. However, we found
  that it's easier to slice and serve after 24 hours!
  While the pie was certainly set after 12 hours, on day
  two, the pie cuts more cleanly and the crust was less
  crumbly. Therefore, we recommend preparing this pie a
  full 24 hours before serving for the best results.
  
  Once fully set, slice and serve topped with whipped
  cream, lime zest and additional slices of fresh lime as
  garnish.
  
  Recipe by Ree Drummond, TVFN
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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