Using the more common Persian limes in this dessert (instead of Key limes) would be no crime. :) However using bottled juice for this recipe absolutely would be. For best results, use freshly squeezed lime juice. Do not use bottled, even bottled "Key lime" juice, which will impart a sourness to your pie. Freshly squeezed juice is what you want.This came from Alice Alfonsi who is one half of the writing team (with her husband) that writes the excellent Coffeehouse Mysteries. I thought, yes, that's it! The pie was indeed sour! There was an aftertaste which I didn't like.
Her recipe is here, but I'll write it out, as well.
Key Lime Pie
1 (14-ounce) can of sweetened condensed milk
3/4 cup freshly squeezed (and strained) lime juice - my limes were just ordinary limes
2 (8 ounce packages) of softened cream cheese
1 graham cracker pie crust
I mixed up the first three ingredients in the electric mixer until very creamy and smooth. I poured the mix into the pie crust, and put it in the refrigerator overnight.
This is out-of-this-world delicious. I'll never make the other kind again!
This is the pie crust I used.
The suggestion was to place the foiled crust in a regular pie plate "for stability" and I did.
I didn't top it with whipped cream. It was perfect without!
I'll share this at Weekend Cooking.
Yum! This looks wonderful.
ReplyDeleteYour observation about bottled lime juice is interesting. I had wondered about the difference!
ReplyDeletebest... mae at maefood.blogspot.com
I love key lime pie, not that I have it much (or any dessert). But being able to make it without baking would be wonderful. I will try this. Thanks for sharing the recipe.
ReplyDeleteOh, this is so up my street. Thanks and cheers from Carole's Chatter
ReplyDeleteThis looks amazing -- I love how easy it is -- the perfect summer (or whenever) dessert!
ReplyDeleteMmmmm. Sounds (and looks!) delicious!
ReplyDeleteI will have to show this to my hubby. He makes key lime pies when the key limes are in the grocery.
ReplyDeleteLooks delicious, Nan! I love key lime pie, but haven't eaten it in quite a while. I might could manage a bite or two these days before it would be too much. Bet it smells lovely.
ReplyDeleteI actually remember your first recipe post about this from seven years ago :-)
ReplyDeleteProbably because Key Lime Pie is so exotic for me - I don't think I've ever seen it on offer in any of the cafés I've been, let alone tasted it. It sounds easy enough for even someone like me to succeed!
Thank you for all your comments. I hope you try it!!
ReplyDelete