Thursday, March 18, 2010

Key Lime Cream Pie

I made this for St. Patricks Day.  It was really easy and came out looking really professional.  It was definitely rich and creamy.  If you are looking for the light, or the authentic version of this pie this is not the recipe.  I froze mine to make it super cold and it was perfect.  You can also make these into tartlets by making them in muffin tins.

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lime juice
1 drop green food coloring (optional)
1 9-inch graham cracker crust
Preheat oven to 350 degrees.
Beat softened cream cheese until creamy.
Add sweetened condensed milk and beat to incorporate.
Add egg yolks and beat well.
Add lime juice and beat till combined.
Pour mixture into pie crust and spread with spatula until evenly distributed.
Place on cookie sheet and then into the oven and bake for 10 min.
until the filling begins to set. Remove from oven and allow to cool on rack at room temp.
Then place in the refrigerator or freezer for at least an hour.
Cut into 8 slices and serve with a generous helping of whipped cream.


Related Posts with Thumbnails