Trying to make up for missing a week of posting! Here’s a great recipe that uses a graham cracker crust – couldn’t be easier!
Creamy Key Lime Pie
- 2 Cups graham cracker crumbs
- 1/4 Cup Sugar
- 1/2 Cup melted butter
- 1/4 Cup coarsely chopped almonds
Preheat the oven to 350 degrees. Mix everything together and press onto the bottom and sides of pie pan. Bake 8 to 9 minutes until lightly browned. Cool. I like to add nuts to graham cracker crusts because it keeps them from getting too hard.
- 8 ounces cream cheese, softened
- 1 can sweetened, condensed milk. 14 ounces, NOT EVAPORATED
- 1/3 Cup lime juice
- 1 teaspoon grated lime peel
- 1 Cup whipped cream
Blend the cream cheese and condensed milk. Gradually add the juice and grated peel. You can also add a drop or two of green food coloring if you wish. Fold in the whipped cream. Pour evenly into the cooled crust. Chill at least 1 hour. Garnish with more whipped cream and lime zest. The bottled key lime juice works really well in this, or you can use fresh key limes or regular limes. Just remember to get the zest before you juice them. And if you don’t have a Microplane zester, you need to visit the store – there is nothing better!