I found this in King Arthur Flour Baker's Catalog, and immediately ordered their Key Lime Juice and Lime Oil---it's for real)! You can find them among my "faves" on my Shopping Page. What a refreshing way to end a meal, especially if you make your sauces and dishes on the spicy side!
1 1/2 cups vanilla cookie crumbs -- melted
1 1/2 cups fresh bread crumbs
6 tablespoons melted butter
1 package cream cheese (8 oz.) -- softened
1 can sweetened condensed milk (14 oz.)
1/3 cup fresh key lime juice (8-10 key limes)
1/8 teaspoon lime oil -- optional
1 cup sour cream
Whipped cream -- optional
Lime slices -- optional
CRUST: Preheat oven to 350 degrees. Combine the crust ingredients in the bowl of a mixer or food processor; puse a few times to mix well. Press mixture into a 9-inch pie pan. Bake 20-22 minutes until golden brown. Set aside to cool.
FILLING: In a medium mixing bowl, beat cream cheese until soft. Gradually add condensed milk and beat until well-blended. Add lime juice and lime oil (if using); and mix until just combined. Add sour cream, mixing until smooth. Pour filling into cooled pie crust; refrigerate at least 2 hours before serving. (Filling will thicken as it sits.)
Garnish slices of pie with large dollops of whipped cream and lime slices if desired.
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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved