Mom’s Key Lime Pie
[Vegetarian / Kosher - Dairy]
After one too many Cherry-o-Cheese pies my Mom decided to try something new. Her brainstorming session produced a variation of the previously mentioned confection… it involved a bit of key lime juice and ditching the cherry topping. WARNING! This pie is not for anyone who is on a serious diet (smile), it ‘s sure to test that person’s will and add size to any thigh (or mid-section) of the taster ; P. Also, know that there is no way to adequately create a low-fat version of this dessert – the low-fat versions of the below ingredients do NOT set properly. You can do it, but the pie will ooze and not stay firm.
[Kosher - Dairy]
Ingredients:
1 graham cracker pie crust (9+ inches)
1 12 oz. can of sweetened and condensed milk
1 teaspoon (or more) of vanilla extract
1 8 oz. cream cheese brick
1/2 ~ 2/3 cup of key lime juice (more = greater tartness)
2-3 drops of green food coloring (optional)
Directions:
** Allow the cream cheese to come to room temperature before beginning! **
- In a bowl add your key lime juice, vanilla extract, sweetened and condensed milk and the cream cheese together.
- Use a beater to mix all of these items together until completely smooth. If the cream cheese has not been given sufficient time to warm up you will have a LOT more beating to do for a similar level of creaminess. Beat your mixture a good 5 minutes.
- I generally put my beater up to maximum speed during the last minute or so, and look to make sure that the mixture no longer has tiny bits of creme cheese floating around. The increased beater speed will also add a little air to the mix and quicken the setting process for the pie.
- Add coloring, if desired, and mix until satisfied with the hue. The effect of the coloring should suggest green, not to make it look like a green crayon.
- Pour mix into pie shell and even out the coverage with a spatchela. Add decorations (swirls of other colored cream, citrus slices, etc.) or leave plain.
- Cover and allow to set in the refrigerator for at least 1 hour before serving.
Makes 8 average slices. Advise slicing into 16 parts due to the richness of the pie.
A PDF and an interactive copy (on Instructables.com) of this recipe will be available shortly.
