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Recipe: Parker's Lighthouse Key Lime Pie (no eggs, 1970-80's)

Desserts - Pies and Tarts
PARKER'S LIGHTHOUSE KEY LIME PIE

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
3/4 cup plus 2 tablespoons fresh-squeezed Key lime
1/2 teaspoon vanilla
1 homemade graham cracker crust, baked in a 9-inch, deep-dish pie pan
Fresh whipped cream and twisted lime slices (for serving)

Place the condensed milk, cream cheese, lime juice and vanilla in a food processor or, if available, the large bowl of an electric mixer fitted with a wire whisk beater. (At the restaurant, they used a commercial-size blender.) Blend or whisk on medium speed for 15 minutes.

Place filling in the cooled, baked crust and refrigerate at least 8 hours before serving.

Garnish with fresh whipped cream and twisted lime slices.

Makes 8 servings
From: Parker's Lighthouse in Palm Beach Gardens
Source: The Miami Herald, 1970-80's
MsgID: 1433957
Shared by: Betsy at Recipelink.com
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