Serve tangy key lime pie up right in our light and flaky phyllo shells. Recipe courtesy of Adam Roush, Executive Chef, Trombinoa’s Bistro Italiano, Albuquerque, NM.
- 1 can (14 ounces) sweetened condensed milk
- 3 limes, fresh, divided
- 4 large egg yolks
- 2 packages (15 count, each) Athens® Phyllo Shells or Athens® Chocolate Phyllo Shells
- 1 each whipped cream, aerosol can
Preheat oven to 350°F.
In a medium bowl, whisk together condensed milk, zest and juice of two limes and egg yolks. Slice 1 lime into small wedges. Spoon filling into each shell.
Bake 15 minutes or until the custard is just set. Cool completely before serving. Top with whipped cream and lime wedges.
Serving size: 1 shell (26g), Amount per serving: Calories 70, Total Fat – 2g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 30mg, Sodium – 30mg, Dietary Fiber – 0g, Total Carbohydrate – 10g, Total Sugars – 8g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium 0%