Key Lime Pie
1 C. flour
1/2 t. salt
1/2 C. solid vegetable shortening
3 to 4 T. cold water
1 package (8 oz.) cream cheese, room temperature
1 can (14 oz.) sweetened condensed milk
1 t. vanilla extract
1 t. grated lime rind (divided)
1/3 C. freshly squeezed lime juice, preferably from Key limes
1 quart fresh strawberries
1 pint whipping cream, whipped
2 T. strawberry Kool-Aid
1/4 C. powdered sugar
Preheat oven to 475°F.
Prepare crust. Place flour and salt in mixing bowl. With pastry blender, cut in shortening until flour is blended to form pea-sized chunks. Sprinkle on water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball. Roll out on floured surface, fit into 9-inch pie pan and flute edges. Bake in preheated oven 8 to 10 minutes, or until golden brown. Cool.
Prepare filling. In bowl, blend cream cheese until smooth. Add sweetened condensed milk, vanilla and 1/2 teaspoon lime rind. Blend thoroughly. Add lime juice and mix until blended. Pour into cooled shell.
Prepare topping. Remove stems from strawberries and place berries flat side down, pointing up, covering entire pie. In bowl, beat cream with powdered sugar and Kool-Aid and mound over berries. Sprinkle whipped cream mixture with remaining 1/2 teaspoon lime rind. Chill before serving.
Makes 8 servings.