So happy to return today for the Secret Recipe Club‘s Group C reveal day! Life has been keeping me pretty busy, but I’ll talk about life another day.
Today I need to tell you about this Key Lime Pie. This amazing key Lime Pie. I was assigned to Mother Thyme‘s blog this month, which is a new-to-me blog, and I was really excited to peruse it. Jennifer’s blog is attractive, organized (yay for a recipe index!), and her photos are beautiful, so it was a real treat! Not to mention that most of the recipes are her own creations! I truly admire bloggers like Jennifer who mostly post their original creations, since I find that difficult, personally. My creations are very rarely blog-worthy. LOL!
So when I ran across this key lime pie recipe, I was excited because Dennis loves Key Lime Pie and I’ve been wanting to make him one for a long time, but I was also very skeptical. The main ingredients are sweetened condensed milk and lime juice. And it only calls for for 9 minutes of baking. I thought it was mis-typed, and eggs and extra baking time were missing. I mean, how can two very liquid hardly-baked ingredients make a thick, creamy filling?
So I searched online recipes and found some similar ones that didn’t even require any baking. What? Really? Wouldn’t this make soup pie?
I decided to give it a go, and I’m so glad I had faith in Mother Thyme! This is kitchen science, folks, and utterly fascinating. Apparently when the acidic lime juice is combined with the condensed milk, it thickens it, because as soon as I whisked it in, the two liquids turned into a thick, pudding-like filling. Amazing! After just two hours, it was ready to slice, and I didn’t even bake it at all!
The taste? Just as amazing as the magical thickness. Perfect balance of sweet and tart! I’m just so excited by this pie, you guys, you don’t even know. It’s so easy to make, so magical, and so delicious. You could even say…it’s magically delicious. :)
I made it a little festive by adding some food coloring to intensify the green (it’s really more ivory without the food coloring), and added shamrock sprinkles for a St. Patrick’s Day look. This would make a nice change for a St. Patty’s day dessert since most of them feature booze and/or mint. But even if you don’t try it for a holiday (would also be cool for Christmas with red sprinkes!), it’s great any time of year–especially spring and summer. Dig in!
Key Lime Pie
1 1/2 cups crushed graham crackers
5 tablespoons melted butter
4 tablespoons granulated sugar
3 (14.5 oz) cans sweetened condensed milk
2 drops green food coloring + 1 drop yellow (optional)
1/2 cup sour cream
1 cup key lime juice (or regular lime juice)
2 tablespoons freshly grated lime zest (from about 2 large limes)
Whipped cream or Cool Whip
Extra lime zest or sprinkles
Preheat oven to 350 degrees. Mix crumbled graham crackers, butter and sugar in a 9” spring form pan or a deep dish pie plate and firmly press evenly over bottom and sides of pan. Bake for 8 minutes. Let cool before adding filling.
Meanwhile, combine sweetened condensed milk and food coloring if desired, mixing until totally blended. Add the sour cream, lime juice and lime zest and whisk until thickened and completely incorporated. Pour mixture in to cooled crust and refrigerate 2 hours or until ready to serve.
If desired, just before serving, pipe whipped cream around the edge of the pie (I used Wilton tip 1M) and garnish with some extra lime zest or festive sprinkles of your choice. Or you can just serve with a dollop of whipped cream on top. Refrigerate leftovers.
Veronica’s note: never mind my shallow pie dish, do not use a regular pie dish or you will have too much crust and filling, as I did (I made a second small dish of pie with my leftovers). Do as I say, not as I do. ;)
Recipe source: Mother Thyme
You can see all the other Group C SRC recipes by clicking the linky man below: