the sandbar's key lime pie - stainless steel swizzle sticks
: Graham crispy 21/2 sleeve 3 spoon sugar 1/4 cup (or 1/2 stick)
Cold salt-free butter: 2 cans of sweet concentrated milk 1 cup of key lime juice or 3 Lime Juice 7 eggs: 1 cup of heavy whipped cream 1 teaspoon of sugar, or less, to taste 1 tablespoon of key lime juice or lime juice, taste it and use it separately: Heat the oven to 350 degrees.
Process whole wheat crackers, sugar and butter in a food processor.
Test to see if the mixture is stuck together.
Add a little more butter if not, but not too much, otherwise it will get greasy. Press into 18-by-12-
About 8 minutes of baking time.
Reduce the heat to 320 degrees.
: Mix sweet condensed milk, key lime juice, eggs and dandruff together in a stainless steel bowl with a stick mixer or mixer.
Pour the filling into the top of the shell, hot or cold, and bake for up to 10 minutes at 320 degrees.
Bake until there is a slight flash on the tart.
There should be some jitter in the center.
If the skin is formed, it is excessive and should be removed immediately.
Refrigerate for at least 1 hour for filling.
: Whipped cream, sugar, green juice and zest until the mixture is thick.
Serve, cut into slices, put on a plate, serve each piece with Chantilly cream and extra lemon peel. (based on 16): 360 calories (39.
8% calories fat)
16 grams of fat, 135 mg of cholesterol, 180 mg of sodium, 47 grams of carbohydrates, 1 gram of dietary fiber, and 8 grams of protein.