Abraham’s Key Lime Pie

  • 3 egg yolks (whites not required)
  • 8 ounces of softened cream cheese
  • 4-5 ounces Nellie & Joe’s Key West Lime Juice (more for tangier pie)
  • 14 ounce can sweetened condensed milk
  • 9″ graham cracker pie crust

Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in Nellie & Joe’s Key West Lime Juice and continue blending until mixture is smooth. Pour the mixture into the graham cracker pie crust and bake at 350° for 10 minutes. After baking, let stand for 10 minutes before refrigerating.

For a zestier taste, always prepare the pie a day before you need it. Top with freshly whipped cream and garnish with fresh lime zest.

Black Bottom Key Lime Torte

  • 1 ½ cups chocolate graham cracker crumbs
  • 6 tablespoons (3/4 stick) butter, melted
  • 2-14 ounce cans sweetened condensed milk
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 4 whole eggs
  • 1 cup whipped cream
  • 1 tablespoon lime zest or chocolate shavings for garnish

Preheat oven to 375°F. Thoroughly mix graham cracker crumbs and butter then press on bottom and half-inch up sides of a 9-inch spring form pan. Bake for about 20 minutes, remove from oven and allow to completely cool. Lower oven temperature to 325°F.

Combine milk, juice and eggs. Whisk until well blended. Pour into cooled crust and bake for about 15 minutes or until center is firm. Allow to chill, covered, in refrigerator for at least 2 hours or overnight. Gently remove from spring form pan. Spread whipped cream on top and garnish with zest or shavings and serve. Can be stored in refrigerator for at least 2 days. Serves 8-10.

Choo Chew Bars

  • 2/3 cup butter, softened
  • 1 cup brown sugar, firmly packed
  • 2 cups old fashioned oatmeal
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup all purpose flour, sifted
  • 2½ tablespoons sweetened condensed milk
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • 2 egg yolks, lightly beaten
  • 1 teaspoon lime zest

Cream butter and brown sugar, stir in oats and dry ingredients. Mix until crumbly. Spread half of mixture in well greased 13x9x2″ pan, packing firmly. Combine condensed milk, Nellie & Joe’s Key West Lime Juice, egg yolks and lime zest; let stand 1 minute to thicken. Spread over crumb crust; sprinkle with remaining crumb mixture. Bake at 350° for 25 minutes. Cool 15 minutes in pan. Chill several hours in refrigerator until firm. Cut into squares.

Coconut Squares

  • 1 cup graham cracker crumbs
  • ¼ cup butter, melted
  • 14 ounce can sweetened condensed milk
  • 1/3 cup Nellie & Joe’s Key West Lime Juice
  • ½ teaspoon lime zest
  • 1½ ounce container non-dairy whipped topping
  • 22/3 cups (7 ounces) flaked coconut

Combine graham cracker crumbs and melted butter. Press firmly into 9″ square pan. Combine condensed milk, Nellie & Joe’s Key West Lime Juice and lime zest in a large bowl. Fold in 3½ cups whipped topping and 1½ cups coconut; blend well. Spread mixture over crackers and sprinkle with remaining coconut. Chill several hours. Cut into squares and top with remaining whipped topping. Garnish with lime cartwheels.

Key Lime Cookies

  • ½ cup butter or margarine
  • 1½ cup un-sifted powdered sugar
  • 1 egg
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • 2 teaspoons lime zest
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups corn flakes, crushed

Preheat oven to 350°. Beat together the butter and sugar until smooth. Add egg, Nellie & Joe’s Key West Lime Juice and zest. Mixture may appear curdled. Stir in flour, baking powder and salt. Place the crushed corn flakes in a bowl and drop cookie batter by teaspoonfuls on corn flakes and toss to coat. Place the cookies on an un-greased cookie sheet. Bake for 16 minutes. Cool on rack.

Key Lime Ice Cream

  • 2 cups cold half and half
  • 2 cups heavy cream
  • 1/3 cup Nellie & Joe’s Key West Lime Juice
  • Sugar to taste
  • 1 tablespoon lime zest

Combine all ingredients and place in ice cream churn until mixture thickens. Place in freezer for several hours and then serve.

Key Lime Meringue Pie

  • 1¼ cups sugar, divided
  • 3 tablespoons cornstarch
  • 11/3 cups water
  • 3 eggs, separated
  • ¼ cup Nellie & Joe’s Key West Lime Juice
  • 1 tablespoon margarine or butter
  • 6 ounce pie crust
  • 25 vanilla wafers
  • ¼ teaspoon cream of tartar

Mix 1 cup of sugar and cornstarch in medium saucepan. Gradually add water and egg yolks, stirring until well blended. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Nellie & Joe’s Key West Lime Juice and margarine. Place wax paper on surface of hot filling; refrigerate until chilled. Place 13 wafers on bottom of pie crust; cover with filling. Insert remaining wafers around edge. Beat egg whites in small bowl with electric mixer at high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining ¼ cup sugar; beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal. Bake at 350° for 10-15 minutes or until lightly browned. Cool on rack. Refrigerate 6 hours or overnight.

Key Lime “No Cook” Cool Whip Recipe

  • 1 can sweetened condensed milk
  • ½ cup Nellie & Joe’s Key West Lime
  • 8 oz. container cool whip
  • Graham cracker crust

Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in cool whip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime.

Key Lime Rum Cake

Cake

  • 1 cup chopped pecans
  • 1 yellow cake mix
  • 1 small package instant vanilla pudding
  • 4 eggs
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • ½ cup vegetable oil
  • ½ cup dark rum (or non-alcoholic artificial rum flavoring)

    Glaze

  • ¼ pound butter
  • ¼ cup Nellie & Joe’s Key West Lime Juice
  • 1 cup granulated sugar
  • ½ cup dark rum (or non-alcoholic artificial rum flavoring)

Sprinkle well-greased bundt pan with chopped nuts. Mix all remaining ingredients on medium speed for 4 minutes, pour over nuts and bake in bundt pan at 325° for 1 hour.

Glaze
Boil ingredients for 5 minutes, remove from heat and add rum.

Remove cake from oven and while still in pan poke holes around cake with a skewer. Pour 1/3 of glaze slowly over warm cake, allow to absorb and repeat using another 1/3 of glaze. Allow cake to cook. Invert and remove from pan. Just prior to serving, warm remaining glaze and drizzle over nut side of cake.

Lemon Curd Bars

Crust

  • 1 cup butter, melted
  • 2 cups flour, sifted
  • ½ cup powdered sugar
  • ¼ teaspoon salt

Mix well and put into a 13×9″ pan. Bake at 350° for 20 minutes.

Topping

  • 4 eggs, well beaten
  • 2 cups granulated sugar
  • 4 tablespoons flour
  • 5 tablespoons Nellie & Joe’s Key West Lemon Juice
  • 1½ tablespoon grated lemon zest

Mix well and pour over crust. Bake at 350° for 25-30 minutes. Sprinkle with powdered sugar, while hot. Cool on rack and cut into squares.