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Key Lime Pie

Key Lime Pie

Avacado hummus



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Key Lime Pie

10-Minute Chocolate Mousse w/Gemma Stafford



SUBSCRIBE TO GOODCOOK:
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10-MINUTE KEY LIME PIE VIDEO:

Hi BOLD BAKERS! Gemma Stafford, professional chef, host of Bigger Bolder Baking, and now an ambassador for GoodCook, is here to share a new Bold Baking recipe, featuring some of her favorite kitchenware and bakeware products from GoodCook.

Whip up velvety chocolate with this light and airy 10 Minute Chocolate Mousse recipe!

GET THE WRITTEN RECIPE (includes instructions and measurements):

ADDED BONUS! Learn how to make Gemma’s vibrant and creamy 10-Minute Key Lime Pie! CLICK HERE TO WATCH THE VIDEO:

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Our kitchen tools, bakeware and cookware can be found in most major supermarkets and drug stores whenever you’ve needed a can opener or cookie sheet. We have been producing reliable, useful kitchenware since 1987, to help make cooking easier and more fun for anyone who loves to eat.

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday on my Gemma Stafford channel and at www.BiggerBolderBaking.com!

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Key Lime Pie

Easy 10-Minute Key Lime Pie



* BONUS VIDEO! Get my 10-Minute Chocolate Mousse:
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* Key Lime Pie Written Recipe:
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Special thanks to GoodCook for sponsoring this video! I’m proud to be a GoodCook ambassador so I can share with you my favorite kitchenware and bakeware products. Plus, they’re helping me bring you a BONUS VIDEO recipe every month like my NEW 10-Minute Chocolate Mousse Recipe:

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TWO 10-MINUTE RECIPES for SPRING! Hi Bold Bakers! My two new recipes are ready in minutes and are packed with flavor and decadence. Enjoy my 10-Minute Key Lime Pie and BONUS 10-Minute Chocolate Mousse Recipe! So let’s get Bold Baking!

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

FOLLOW ME HERE, BOLD BAKERS!

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GET THE WRITTEN RECIPE (includes instructions and measurements):

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Key Lime Pie

Keto Key Lime Cheesecake | Low Carb | Sugar Free | Easter Dessert



Here is a delicious Keto Low Carb Key Lime Cheesecake recipe. Just in time for Easter, but great for any holiday or just because. Easy to make and very tasty.

Get the full recipe and MACROS over on our blog:

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Some of the links in the description are affiliate links for various products and services that we use. If you purchase these services these companies provide us with a very small commission at no cost to you. This money enables us to continue to grow our channel and continue to spread the Keto message. We appreciate your support.

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Key Lime Pie

Vegan Gluten Free Key Lime Pie



Vegan Key Lime Pie Recipe (gluten free and no bake)

In this video, I followed Hello Sophie’s recipe to make a delicious vegan key lime pie!

I hope you like the video! Please like and subscribe if you enjoyed the video, and check out Sophie’s interesting blog! Xxx

Hello Sophie’s key lime pie recipe:

Hello Sophie’s Blog:

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Key Lime Pie

Review – Buzzle Balm Key Lime Pie Lip Balm



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Key Lime Pie

How to Make Key Lime Pie Pops



INGREDIENTS
Crust:

1 cup graham cracker crumbs

5 tablespoons butter, melted

2 tablespoons sugar

1 tablespoon cinnamon

Filling:

1 (14-ounce) can sweetened condensed milk

3 egg yolks

1/2 cup lime juice

1 teaspoon lime zest

Chocolate coating:

12 ounces dark chocolate

1/3 cup coconut oil

INSTRUCTIONS
For the crust: Preheat oven to 350 degrees.

Add 12 cupcake liners to a muffin pan. In a medium-sized bowl, add graham cracker crumbs, butter, sugar and cinnamon. Stir to combine. Scoop graham cracker mixture into liners, filling them one-fourth of the way then pressing down into a flat layer.

For the filling: In a large measuring cup, add condensed milk, egg yolks, lime juice and zest. Mix until fully combined. Pour filling on top of crusts, filling them another fourth of the way.

Bake for 10 to 12 minutes until set. Remove and let cool. Freeze for 2 hours. Remove from liners, and insert a popsicle stick into each.

For the chocolate: In a bowl over a double boiler, heat chocolate and coconut oil. Slowly stir until completely melted. Remove from heat.

Dip pies into chocolate, then place flat on a parchment-lined baking sheet. Freeze until chocolate is set.

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