Key Lime in a Pinch!

17 Comments
posted on June 6, 2012 by  |  posted under Desserts, Recipes, Summer

Key Lime pie

I was telling my husband, the other day, how much I was craving key lime pie. “How can you crave something so specific?” I just can, okay? I think it is a residual effect of being pregnant four times – some things are bound to stick with you, like food cravings! Especially when it’s for delicious things like KEY LIME PIE! Thankfully, I had this amazing recipe to go to when the craving hit. It is EASY and so tasty. I highly recommend it for those times when you are in a pinch for a party, or just…crave it! Thanks for sharing this, Sarah -  you rock!!

key lime

I seem to cook in extremes.  Either I want something super fast/cheap/easy or I want something that is sure to impress.   (Yes, I’m all about external reinforcement with my cooking.  I’m not doing this for myself, people.)  Here’s where the Key Lime comes in.  Hands down, it is the easiest dessert in my repertoire (the recipe comes off of the back of a bottle for crying out loud!) but it can be dressed up and served at almost any occasion.  This is perfect for all of you that are in denial that summer is over.  Just plop some fruit on top and you’ll feel like you’re on your way to the beach.

key lime

Here’s the secret ingredient.  (You know I always have to have one!)  This stuff will save you from the juicing and zesting and all of the work basically.  I’ve taste-tested both the freshly juiced/zested lime version and the bottle and I can not for the life of me tell a difference. When in doubt, err on the side of simplicity, right?!?  That’s always been my motto anyway.  (This particular brand of lime juice is becoming more and more common but check their website for your state’s retailers.)

key lime

As I said, the key lime pie recipe comes straight off the back of the bottle.  Here it is:

  • 9″ graham cracker pie crust
  • 14 oz. can of sweetened condensed milk
  • 3 egg yolks
  • ½ cup Nellie & Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350 for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Easy, right?  Now, here’s how you fancify it.  Turn it into a tarte. What? A tarte?  Yep, that little change in the shape of your pan will immediately send this dessert’s stock up about %75. And by adding an “e” to the end of the word, it becomes a French dessert and therefore much more gourmet.

key lime

The removable bottom will give you a perfect crust every time.  I like to use a press crust recipe.  I’m no good with the rolling pin or cleaning up the mess it leaves behind.

key lime

Once you have the crust in the pan, chill for an hour then bake.  Then fill with the Key Lime Pie filling from above and bake according to the recipe’s directions.

key lime

Then you can dress it up however you want.  Top it with fruit, powdered sugar, coconut, whipped cream… really anything you like.

key lime

Here’s the recipe for the yummy shortbread crust.

  • 1/2 cup butter, room temperature (no cheating!)
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour
  • 1/4 tsp salt

Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.   Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour.   Preheat oven to 350°F. Uncover crust and bake until golden brown, about 17 minutes. Cool completely in pan on rack.

key lime

Mmmmm…. well, now’s your chance to share your feelings about key lime anything or what you like to do with your tart(e) pans.  I’m basically obsessed with the two so I’ll be watching for new ideas.   I do have an entire bottle of juice to use up…

Key Lime in a Pinch!

Key Lime in a Pinch!

Ingredients

  • 9″ graham cracker pie crust
  • 14 oz. can of sweetened condensed milk
  • 3 egg yolks
  • ½ cup Nellie & Joe’s Key West Lime Juice

Instructions

  1. Combine milk, egg yolks and lime juice. Blend until smooth.
  2. Pour filling into pie crust and bake at 350 for 15 minutes.
  3. Allow to stand 10 minutes before refrigerating.
  4. Just before serving, top with freshly whipped cream and garnish with lime slices.
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Key Lime Pie

17 Comments
COMMENTS
  1. September 27th, 2011 at 5:41 am
    Peggy says:
    I like to take a couple of tablespoons of key lime juice, some water, a bit of sugar, frozen strawberries and throw the whole thing in the blender! Talk about sublime! Pour into a tall glass and grab a glass straw and you have a treat for your eyes and taste buds! Adding is bit of lime is a nice change of pace as well. And this drink goes well with jerked chicken or bbq chicken or ribs or tacos..... We also make limeade to go into school lunches! In fact I prefer lime over lemon most days so usually substitute it in pretty much every recipe I can! LIme bars are also delicious! (now I am off to see if I can find any of Nellie & Joe's key lime juice in our area!)
    • September 28th, 2011 at 1:30 pm
      Sarah says:
      Holy cow. This comment is making me hungry. I love these ideas.
  2. September 27th, 2011 at 7:59 am
    Beth says:
    There's a bazillion recipes on Nellie and Joe's website.
  3. September 27th, 2011 at 9:00 am
    Alison says:
    Oh that looks so good!
  4. September 27th, 2011 at 10:17 am
    Amy says:
    Do you have a recipe for the crust?
    • September 28th, 2011 at 1:29 pm
      Sarah says:
      I like the Short Bread crust in the post. It's the best one I've tried with the 9 inch tart pan...
  5. September 27th, 2011 at 1:22 pm
    Susie says:
    What a coincidence! I just noticed that lime juice on the shelf at Wal-Mart this morning! I need to pick up a bottle the next time I am there. That recipe looks delicious!
  6. September 27th, 2011 at 1:22 pm
    jo says:
    I'm a true Floridian and I have a couple of vairations just to mix it up a bit.
    #1. Make pie crust as directed, but put one little skinny layer of finely crushed icebox chocolate cookies on it. It gives it an unexpected surprise.
    #2. Incorporate pecans into your graham cracker crust.
    #3. Drizzle dark chocolate fudge sauce (or just plain ole herseys syrup) over the top, garnish with mint sprig and Strawberries or Raspberries.
    YUM! Thanks for the recipe on the shortbread..gonna try it this weekend!
    • September 28th, 2011 at 1:26 pm
      Sarah says:
      Wow. I never would have thought to pair chocolate with key lime. I'm excited to try that one out.
  7. September 27th, 2011 at 3:08 pm
    stacy says:
    I LOVE key lime pie! I love new recipes! Thanks for sharing!
  8. September 27th, 2011 at 5:29 pm
    Missy says:
    Oh Sarah. You. are. killing. me. YUM!
    Can I also just tell you how impressed I am with your photography?!? Nice job! I want to eat it off the screen.
  9. September 27th, 2011 at 10:20 pm
    Kay says:
    Oh Yea! I love Sarah recipe days! This looks like another great one. I NEED one of those tarte pans now.
  10. October 18th, 2011 at 1:45 pm
    Joan says:
    How did I miss this post? Sarah has such great recipes! This looks delicious and I love the photography!
  11. June 6th, 2012 at 10:33 am
    Martha says:
    I am a bit confused, did I miss your tickle monster giveaway ? I thought you were snnouncing yesterday and have looked all over your blog.

    Thanks, Martha
  12. June 6th, 2012 at 8:23 pm
    Mary says:
    This sounds wonderful. I can not wait to try it. I have a very old repice that my mom has passed down to me and I would like to share it with you.

    Lemon Creamcheese Pie

    12oz. - Philly Creamchees (room temperature)
    1 can -(Eagle Brand) sweetend condensed milk
    1/3 cup - lemon juice
    1 - egg yolk (raw)
    1 tsp. - vanilla
    1 - Graham cracker crust

    Combine all ingredents in large bowl, mix well with a blender until smooth. Place in frig for 5 hours. Slice and Enjoy.

    I hope that you enjoy it as much as I do. Now, we can share cravings.
  13. June 12th, 2012 at 3:02 pm
    Ty & Tracy says:
    I am LOVING your site! So much to be inspired by...Ty, his brothers & I will absolutely be trying this super-delish recipe SOON!
    Thanks!

    www.tysadventures.wordpress.com
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