Sunday, January 27, 2008
No Bake Key Lime Pie
This is a very easy recipe that has gotten me out of a pinch when I needed to contribute to a potluck before... the best part is that no one will know how simple and quick it was to make because it tastes just like a key lime pie should: tangy, creamy and delicious.
1 package (8 oz) of cream cheese
1 can condensed milk
1 graham cracker pie crust shell
1/2 cup key lime juice (you can play with this quantity, but I like mine to make me pucker). Since key limes are sometimes hard to find, I use 100 % key lime juice by the Nelly and Joe brand.
In a food processor, add the cream cheese. Let' er rip on high until the cream cheese is smooth and creamy.
Make sure to use your spatula to clean up the sides of the food processor bowl.
Next add the condensed milk and key lime juice. Turn on the food processor for 30 seconds
Add to the rest of the ingredients and mix for another 30 seconds or until fully incorporated.
Take the filling and pour into the pie shell. The mixture will set once it is in the fridge for a few hours, so don't worry if it looks a little runny at first. Let it chill for 4 hours or overnight. Garnish with a lime wedge and whipped cream before serving.
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