ADVERTISEMENT
- Real Recipes from Real People -

ISO: Mike's Pies Killer Key Lime Pie - Description

Misc.
KILLER KEY LIME PIE
Source: Mike's Pies

If you want the true taste of an "Island Style" Key Lime Pie, this is it! Selected the #1 Key Lime Pie in the country for four years in a row, Mike has come up with a killer combo...a tart filling made with Eagle Brand condensed milk and Nellie & Joes Key Lime Juice, baked in a buttery graham cracker crust. This tangy taste will make you pucker up for more.
Net Wt. 3.00 lbs Serves 10

Source: ABC Consultants
"Killer" Key Lime Pie... A True "Island Style" Key Lime Pie! Our hand pressed graham cracker crust is filled with our Key Lime filling made with egg yolks, condensed milk and "Nellie & Joe's" Key Lime Juice! No Preservatives, no artificial ingredients and no Jell-O! Winner of the "Super Gourmet Category" at the 2000 National Pie Championships!!
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Nordstrom Chopped Vegetable Salad
  • NORDSTROM'S CHOPPED VEGETABLE SALAD WITH SHERRY VINAIGRETTE FOR THE SHERRY MUSTARD VINAIGRETTE: 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided use 3 tablespoons minced shallots 1...
  • Cranberry Cake with Warm Vanilla Sauce
  • CRANBERRY CAKE WITH WARM VANILLA SAUCE "This recipe takes full advantage of cranberry season. I usually cut the cake into squares and drizzle it with the Vanilla Sauce." ...
  • Oatmeal-Almond Pancakes
  • OATMEAL-ALMOND PANCAKES 1 1/4 cups all-purpose flour 3/4 cup quick-cooking rolled oats 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk or enriched soy milk 5 tablespoons almond oil ...
  • Diane's Crawdad Dip
  • DIANE'S CRAWDAD DIP 2 tbsp butter 1/3 to 1/2 cup chopped green onion 2 cloves garlic, minced. 2 packages (8 ounces each) cream cheese 5 to 8 ounces Boursin Cheese 1 to 1 1/2 tsp ground cayenne pepper (to taste) 2 pac...
ADVERTISEMENT
  • Honey Almond Butter
  • HONEY ALMOND BUTTER 1/2 cup honey 4 ounces almond paste (1/2 cup) 1/4 cup butter or margarine, softened In small bowl, blend honey and almond paste together with electric mixer. Beat in butter until creamy. Serve w...
  • Flour Mush - Yes, I have heard of it
  • Four Mush us basically just... Heating milk and slowly adding flour to it. then add a little bit of sugar. put in a serving bowl and put some butter in the middle and cover it with sugar. i'm not sure what the exact me...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Mike's Pies Killer Key Lime Pie - Description
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!