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.
