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Cool and Creamy Key Lime Dessert

A nutty crust complements the cool and creamy citrus filling in this marvelous, make-ahead dessert.

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( 38 Ratings)

38 Ratings

5 Stars 26%

4 Stars 18%

3 Stars 32%

2 Stars 18%

1 Stars

Member Reviews ( 7 )

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Prep Time 10 min
Total Time 2 hr 55 min
Servings 9

Ingredients

Crust

1: cup Gold Medal® all-purpose flour

1/2: cup firm butter or margarine

1/2: cup finely chopped walnuts or pecans

1: teaspoon grated lime peel

Filling

1: can (14 oz) sweetened condensed milk (not evaporated)

1/2: cup Key lime juice or regular lime juice

2: teaspoons grated lime peel, if desired

2: cups whipping cream

: Few drops green food color, if desired

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Directions

1 Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
2 Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3 In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
4 Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Garnish each serving with a dollop of whipped cream sprinkled with chopped walnuts.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 310),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 150mg; 150%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 0g 0% Sugars 25g 25% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 20%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 4/7/2013 8:23:08 PM REPORT ABUSE naneli said:

Rating:

This was excellent. The only change I made was I used Pastry Pride instead of cool whip like others have used. Delicious.

This reply was: Helpful Inspiring

Posted 5/27/2012 6:34:40 PM REPORT ABUSE WVKristy said:

Rating:

I normally try any recipe exactly as written before I make modifications or submit reviews. But this time I was in a hurry and I took shortcuts based on other reviews. I used Cool Whip, but I do think the fresh whipped cream would be better/healthier and cut down on sweetness. I added a small box of sugar-free lime jello for color. I think this may have added to the sweetness overload. I put contents into an extra-large, pre-made graham cracker crust. It was very good, but I would like to try a shortbread crust and the recipe's walnut crust in future attempts. I froze the pie for serving. The frozen texture made the pie easier to cut and serve and was very nice on a hot day.

This reply was: Helpful Inspiring

Posted 8/19/2010 1:39:48 PM REPORT ABUSE Steph1029 said:

Rating:

I made this dessert as called for with 2 substitutions. I used a ready-made shortbread crust, and Cool Whip. It turned out wonderfully! There was a little of the mixture left over as it was too much filling for the crust, but I just let my kids eat it as pudding.

This reply was: Helpful Inspiring