Friday, July 25, 2008
Super Quick and Easy Key Lime Pie
I have been told that I am odd due to a strong aversion to cooked fruit resulting in me not eating pie. However, I do love cream pies and pies that do not include chunks of cooked fruit and at the top of my list is Key Lime. However, I really just do not have the patience for juicing limes in order to actually make to pie. I was excited upon opening an issue of Real Simple to find a quick (and cheater) recipe for making key lime pie. I couldn’t wait to try it, and due to the sweltering heat that has been moving in over the past few days, it would be the perfect dessert.
1 frozen limade concentrate
1 cup heavy/ whipping cream
1 can sweetened condensed milk
1 prepared graham cracker crust.
1.Mix together the frozen limade concentrate, cream and condensed milk in a bowl and cream with an electric mixer (with a whisk attachment) until it is light an d fluffy, forming soft peaks.
2. Pour the filling into the crust and smooth the top.
3. Refrigerate until chilled and loosely set (4hour to overnight)
For garnish, sprinkle to top with lime zest before surving.
This was a great light and refreshing desert. It has gotten rave reviews from all my coworkers (who managed to polish off 30 tarts in a lunch) and friends who told me they were keeping the leftovers after a BBQ.