Great (and correct) guesses on the last post! Thanks so much for playing along.
Graham crackers. Sweetened condensed milk. And, limes. A key lime pie was certainly being made…with a very fancy graham cracker pie crust, I might add. Ha!
Side note: I decided not to use those limes. Since I couldn’t find any fresh key limes at the store, I ended up purchasing a bottled juice (Nellie & Joe’s Famous Key West Lime Juice). I’m not sure of the difference between key limes and regular limes but, I felt like the key lime juice would be better for this pie. Or else, it’d just be called Lime Pie.
This recipe doesn’t require any eggs. Or, baking!
Let’s get into it…
Here is the Recipe: (adapted from food.com by Spatchcock)
Key Lime Pie
1 (14 ounce) can sweetened condensed milk
1/2 cup Key Lime juice
1 (8 ounce) containers frozen whipped topping, thawed
1 (6 ounce) package graham cracker pie crust
• Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
• Fold in whipped topping.
• Spoon lime mixture into pie crust.
• Cover and freeze for about 1 hour, or until set.
Slice & Devour!
This was my first time making, and tasting, key lime pie.
I like it!
It’s tart, yet sweet. Very refreshing on a humid summer day.
The original recipe stated to refrigerate the pie but, I don’t see how this would hold up in the refrigerator. The consistency of the filling was almost like ice cream. It held up very well in the freezer. In fact, our pie lasted about a week in there, and just tasted better each day I had a sliver of a slice. Or, two.
Next time, I won’t bake the crust. Oh, the crust!
I usually keep graham crackers in the kitchen, so I didn’t buy a pre-made crust.
For a homemade graham cracker crust, I used 10 whole graham crackers (or 40 little rectangles) and 1/3 cup of melted butter. First, I pulsed the crackers to a fine consistency in the food processor. Then, I added the butter and pulsed until the consistency was like damp sand. Finally, I pressed the crumb mixture into the bottom of my pie pan, baked for 8 minutes at 300 degrees, and let cool before adding the filling.
Per usual, my pie crust came out tough.
It dawned on me…why bake the crust at all? Maybe refrigerate for an hour instead? In that case, the melted butter would just solidify, gently holding the graham cracker crumbs together.
Hard crust aside, this pie was SO good. You gotta try it before summer is over!
I can’t wait to try a real deal key lime pie recipe. Baked, with eggs.