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!!
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.
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.)
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.
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.
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.
Then you can dress it up however you want. Top it with fruit, powdered sugar, coconut, whipped cream… really anything you like.
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.
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…
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
- 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.
{We’re linking up to these parties!}
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!)
Sarah says
Holy cow. This comment is making me hungry. I love these ideas.
Beth says
There’s a bazillion recipes on Nellie and Joe’s website.
The Real Person!
Oh that looks so good!
Amy says
Do you have a recipe for the crust?
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…
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!
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!
Sarah says
Wow. I never would have thought to pair chocolate with key lime. I’m excited to try that one out.
stacy says
I LOVE key lime pie! I love new recipes! Thanks for sharing!
The Real Person!
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.
Kay says
Oh Yea! I love Sarah recipe days! This looks like another great one. I NEED one of those tarte pans now.
Joan says
How did I miss this post? Sarah has such great recipes! This looks delicious and I love the photography!
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
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.
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!
http://www.tysadventures.wordpress.com