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Linda's Puerto Rican Lime Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2424
Energy (kCal)839.6822
Carbohydrates (g)20.4653
Total fats (g)85.7836
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prick bottom of pie shell to prevent a dome from forming. | 2. Bake pie crust until golden brown. | 3. Cool. | 4. In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds. | 5. Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl. | 6. Mix gently. | 7. Add the lime juice and gently stir until completely mixed. | 8. Refrigerate for 2 hours. | 9. After the crust has completely cooled, pour in the filling. | 10. If desired, whip more of the cream and cover the top of the pie with a thin layer. | 11. Bitter shredded chocolate or cocoa can be sprinkled on top if desired. | 12. Keep the pie refrigerated until served. | 13. A few times, I have rolled pecan chips into the unbaked crust. | 14. People loved the added texture and flavor of the pecans. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime 7 -8 - - - -
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    whipping cream 1 pint - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    pie crust 1 - - - -
    chocolate square shredded unsweetened - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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