Individual Key Lime Pies (No Bake)
I love
finding unusual ingredients in the produce aisle and being inspired
by them. Recently I found a small bag of Key limes for sale and just
had to buy them. Then they sat on my counter for a week before I had
the time and inclination to finally incorporate them into something. I
chose this recipe to share because it is relatively easy and, in my
opinion, a more manageable portion to eat than a whole slice of very
rich Key lime pie.
Key limes
are usually grown in the Florida Keys and are smaller, more fragrant,
and thin-skinned than common limes. In their unpeeled state, they
have a gorgeous citrus perfume scent that I find irresistible. I
haven't tried making this recipe with regular limes myself, but if
that is all you have, then by all means give it a shot and let me
know how it turns out.
Crust
Ingredients:
¾ cup
finely crushed graham crackers
3
tablespoons butter, melted
Filling
Ingredients:
14 oz.
sweetened condensed milk
½ cup
fresh squeezed Key lime juice
1 teaspoon
Key lime zest
Whipped
Cream Ingredients:
1 cup heavy
whipping cream
2
tablespoons sugar
½ teaspoon
vanilla
In a small
bowl, combine the graham cracker crumbs and melted butter. Evenly
divide the buttered crumbs between 4 small containers and press down
to form a crust. (I used clear water glasses so that you can see the
layers but really you can use any small cup or ramekin.) Place in
the freezer while you work on the filling.
In the bowl
of a stand mixer, beat together the sweetened condensed milk and Key
lime juice until combined with the paddle attachment, then stir in
the lime zest. Remove the prepared crust cups from the freezer and
evenly divide the Key lime filling between them. Cover with plastic
wrap and chill for 4 hours, or overnight.
Wash your
stand mixer bowl and place it in the freezer along with the whisk
attachment at least 20 minutes before starting the whipped cream.
(Cold utensils will make the whipped cream come together more
quickly.) Whip the cream, sugar, and vanilla on medium speed until
soft peaks form. Evenly divide the whipped cream between the 4 Key
lime cups and serve.
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