Whipped Key Lime Pie
I was invited to guest blog on Better Homes and Gardens website this week! They requested I choose a recipe from their archives to feature, and I went for this Whipped Key Lime Pie. Oh man. Good choice. It’s cold, creamy, fluffy, wonderful – basically everything you could ask for in a summer dessert.
I actually chose it because of how easy it was – just a few ingredients make up the filling: sweetened condensed milk, whipped cream and the juice and zest of limes. This mixture is poured into a buttery no-bake graham cracker crust, and the whole thing is popped into the freezer to firm up. Once the filling is set, it’s topped with more whipped cream and a showering of lime zest.
I’ve been making a lot of desserts in the past couple of weeks for client projects (I know, it’s a tough job), and have thus been offloading plates of tarts, cookies, pies etc. onto the neighbours. Adarsh, knowing my tendency to make a dessert disappear from the apartment while he’s still enjoying his first forkful, asked me upon tasting it not to share this one. So it’s definitely got his stamp of approval.
I’m gonna keep it on file for easy summer dinner party desserts for sure! I love that you can make it several days in advance and store it in the freezer – just let it thaw for 15 minutes or so to return it to its perfect luscious texture – straight from the freezer it’ll be hard and icy, and might break your knife.
- 1 14- ounce can sweetened condensed milk
- 1 tsp finely grated key lime or regular lime zest
- 1/2 cup key line or regular lime juice