Will's EASY Key Lime Pie
I've just taken key lime recipes that I've found over the years and added this and taken away that. I think this is a pretty combination. And it's damn easy to make. A little tip - you want to "spice" it up a bit - add a shot of tequilla per pie.
(Recipe for 2 Pies – halve for one)
16 oz Cream Cheese
1 can (14 oz) Eagle Brand sweetened condensed milk
4 oz. (1/2 cup) bottled Key Lime Juice
2 Limes
2 tsp. Lime zest
2 tsp. Sugar
8 oz. Whipped Topping (More if you want deeper topping)
2 graham cracker crust in deep pie shell
Cream the cream cheese, add can of condensed milk and whip the living crap out of it on medium for about three to five minutes. Zest two teaspoons from lime. Add key lime juice and lime zest, and squeeze remaining juice from zested lime into mixture. Add two teaspoons of sugar and whip the living crap out of that for the next three to five MORE minutes, medium on the mixer. Pour into pie crust and smooth out. Top with whipped topping (about a ½ “ to ¾ “ thick, but more may be used if wished).
Cut 6 narrow slices of a second lime, per pie. Cut slices in two down the middle. Quarter the slices, do not cut through the rind. Twist slices and place six half-pieces on top for garnish on each pie. Place in refrigerator for a minimum of 3 hours before serving.
Six servings per pie.
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