Key Lime Cream Pie
Total TimePrep: 40 min. + chilling
Wow-- over 600 cals per is a lot, but checking out the reviewers ideas it does look like there are several ways to cut that, so will be giving it a try. Thanks to you all as well as the originator.
I haven’t made this yet but I am going to. It looks so thick though. How do you cover it?
I was excited to make this for my family since we all love Key Lime Pie. I loved the crust and the filling up to the point of adding the whipped cream. Four cups seemed like a bit much so I only whipped two and so glad I did. You fold in two cups of whipped cream to the already delicious filling. I will make this again only next time I will not fold in any whipped cream and only top it with it and some toasted coconut. It was just too much whipped cream to give the right texture for all of us. Good flavor though.
This was excellent!! I used fresh squeezed key limes as the store was out of the bottled juice. Next time i think i will use a bit more than a 1/2 cup to make it even more tart. I also recommend refrigerating overnight. It was sooooo good but even better the next day.
This stunning pie is cool, creamy, and absolutely delicious! I made the recipe as written and everyone who tried it thought it was great!
This basic recipe is as old as me....and that's old. The cream cheese, sweetened condensed milk, and lemon juice can be blended and then fancied up so many ways. You can add the whipped cream, or if you are lazy, whipped topping to make it more fluffy, then top it with any kind of pie filling. My family's favorite is Cherries for a "Cherry Cream Pie"....crust is up to you. I've used cookies, graham crackers, or pastry crust. I have added crushed pineapple that has been drained and then dried between paper towels to the base, and topped with a crushed pineapple cooked with brown sugar and a little water to make a delicious topping, or just no topping at all. What I'm saying is this is a recipe that you can turn into a dozen great desserts....just keep the three basic ingredients and you are ready for anything.
Oh, OUTSTANDING. I did have my reservations, and I did have my mistakes ;-) I wasn't sure about the pecam shortbread cookies, but the Keebler Pecan Sandies, chopped fine in the food processor and blended well with the softened (not melted) butter was fantastic. I ate two cookies ahead of time, thinking I surely didn't need the entire 11.3 oz. Well, yes, I did, so don't eat any cookies ahead of time... I accidentally added the coconut extract to the cream cheese/condensed milk/lime juice, and it was a GREAT erreur change-up, just a hint of coconut with the lime. I cut the extract to a 1/2 teaspoon for the whipped cream to compensate. And I accidentally added three cups of whip cream to the cream cheese blend, so the distinction between the pie filling and the topping was almost imperceptible. I may well blend it all together next time. See, back in the late 80's, there was a diner on US Hwy 52 and Indiana 28 that served a peanut butter pie made by a lady who lived down the road. The pie was easily 6 inches thick, and flavorful from top to bottom, and I now think I know how she did it... This key lime pie method has opened a door to other cream pies in the same fashion as that peanut butter pie from 30 years ago. The diner is closed but the memory lives forever :-) Thank you Shirley!
To lseibling: Just omit the extract and toasted coconut.
The reason I used so much whip cream, is that when I originally created this recipe, I thickly spread the whipped cream all over the top with a spatula and then filled the rest in a pastry bag with an x- large decorated tip. I put big round swirls of the whipped cream all around the edges and one in the center. I like decorating it with a cherry in each swirl or the piece of lime works too. So this uses up all that luscious cream which everyone loves. This pie just melts in you mouth. My husband gives it 5 stars. I love sharing my recipes and am so happy everyone enjoyed it.