Easy Key Lime Pie
Key Lime Pie, just the words evoke a sensual melody to play upon my tongue and cause my mouth to water.
When I was a child my mother used to keep store bought Key Lime Pie in the freezer. I can remember how the sweet tartness would sometimes call to me in the middle of the night, shaking me awake and tempting me out of the bed. I would find my way quietly into my mothers kitchen seeking that morsel of delight. It seems the pie fairy never came to tempt me first or I was too slow to answer her call, finding that it was usually already gone.
To keep that from happening as an adult I created my own recipe that is fast, easy and oh, so addictive.
- 1 14 oz can of sweetened condensed milk
- 1 8 oz package of Philadelphia Cream Cheese
- 1/8 cup of real Key Lime juice (more or less to your tangy taste)
- 1/2 cap full of vanilla extract
- 1 graham cracker pie crust
I have a hard time finding real key lime juice at the grocery store anymore. The clerks don’t even know where it is and it is never with the lime and lemon juice.
Nellie and Joe’s Key West Lime Juice – This is my favorite juice to use as it gives that mouth watering tangy flavor that keeps you coming back for more.
This famous juice is the original and has long been the favorite choice of America’s bakers when preparing the very best Key Lime Pies. Try it as an easy and delicious marinade for seafood, meat and poultry. It’s the ideal bar mix for tropical cocktails and can be used in any recipe which calls for fresh-squeezed limes.
Mixing The Ingredients
Some people will tell you to always let your cream cheese get to almost room temperature. That is fine if you choose to do that. I never do. When I’m ready for Key Lime Pie, I’m not waiting and I don’t want to have to wait for it to chill again.
In the mixing bowl, I dump the cream cheese, which I will slice up into big chunks and start the mixer, creaming the chunks out. Next I add the sweetened condensed milk, the vanilla and the Key Lime juice. Mix until the chunks are gone and pour into the pie shell. We are done!
You may like to let this sit in refrigerator or just start digging in. You are already aware of my preference. If not chilled, it may run a little and not look quite so professional. My family has never once requested to let it sit or complained of it looking unprofessional. When you want it, you want it.
If you plan to let this pie sit in the refrigerator overnight, try sprinkling a little Key Lime Juice over the top. It goes a long way toward serious flavor.
Use fresh sliced strawberries to top it with for a sweet addition and add a little whipped cream topping.