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Key Lime Pie
So my dessert page is pretty non-existent because I hate to bake. I'm just like the little piggy who was neighbors with the Little Red Hen, always hanging around Ashley's house yelling "I will!" when she needs help with the eating, but really busy when it comes to the making. This recipe, however, is so quick that even I will make it. Even better, it doesn't come from a no-bake box, so I can still be kind of proud of it. It does taste awesome, just to be clear. Otherwise I wouldn't bother. After all, I've still got Ashley. |
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| Using a fork or citrus reamer, juice 2 or 3 limes to make 1/3 C. |
There aren't that many ingredients in this recipe, so you have to make each one count. Use the fork. | Turn your mixer on high and whip up some cream. If you want to use cool whip, go ahead. I won't tell. |
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| When the cream just begins to stiffen, add 1/4C powdered sugar and continue to whip until stiff peaks form. | Assemble your line-up of dessert goodness and mix it all together: whipped cream, lime juice, and sweetened condensed milk. Be careful not to deflate the cream when you mix it in. | Refrigerate the finished product for a few hours. In goes a gooey concoction and, magically, out comes a firm pie. Serve cold! |
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Key Lime Pie Serves 6 1 can sweetened condensed milk 1 C whipping cream 1/4 C powdered sugar 1/3 C lime juice 1 prepared graham cracker crust 1.
Using a fork or citrus reamer, juice 2 or 3 limes to make 1/3 C. 2.
Stir the milk and lime juice until well blended.
3.
Carefully incorporate the whipped cream. 4.
Pour it all into the crust, and refrigerate for 2 or 3 hours. |
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