~~ s. — This luscious Key Lime Pie is th madethe crust, justfill it and chill it. (NAPSA)—When yov’re wilting in the sun, lime’s tanginess is an instant perk-me-up, whetherit’s in margaritas, mojitos, salsas or refreshing desserts. One of the best varieties is Florida’s famous Key lime, named for the islands whereit is grown. Compared to green limes, this yellow-tinged citrus fruit is smaller, moreflavorful and brighter tasting, adding zip to everything from fresh papaya salad to rich Key limepie. Oddly enough, those famous pies are usually enjoyed in restaurants because Key limes are hard = — essence of easy. Once you’ve Key Lime Pie 1 package Krusteaz Key Lime Bar Mix (1 pouch each complete crust and lime filling mix) 2 cups heavy whipping cream 1-2 drops green food color Preheat oven to 350F. Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan (no additional ingredients required). Bake 15 minutes. Let cool completely. Place to find in grocery stores. Fortunately that is changing, and now pie with great Key limeflavor is a breeze to make at home with a mix, whipping cream, full pouch key limefilling mix and green food color in large bowl. cious pie that capturesthe flavor of thick or until stiff peaks form. ready for parties or a family treat. This recipe makes a rich, deli- Key limes and tastes even better whenserved frozen. It’s the essence of easy—all you do is press the crust into a pie plate and bake it. Then fill it and chillit. For other delicious recipes using a variety of Continental Mills products, visit the Web site at www.continentalmills.com. Using an electric mixer, mix on high speed until mixtureis Spoon filling into baked pie shell and chill 2-3 hours or overnight. For firmer set, freeze sev- eral hours or overnight and serve frozen. Garnish with lime slices and whipped top- ping, if desired. Makes 12 servings.
