Monday, December 19, 2011

The Worlds Quickest Key Lime Pie and Whipped Cream Recipes

Ok, no pic here.  The pie is gone save the one piece in the refrigerator.  The last piece looks sad, it was broke in half when I slopped it onto the plate.

In fact it might have been better described as a Key Lime Cobbler if that makes sense.

You see how it happened was we were getting ready for dinner and I wanted to have a proper dessert.  After baking a solid 9 days in a row, I wanted something for me.

We always keep a can of pie filling in the cupboard, and making a Key Lime Pie is kind of involved.  Six eggs, a can of sweetened condensed milk, key lime juice, many other fiddly ingredients, bake for so many minutes.  It can be simpler but I just don't trust the traditional recipe of what is basically a refrigerator pie with all those eggs.

So fast and easy right?

Two ingredients.

1 Can of Key Lime Filling.
1 Ready made Graham Cracker Crust.

Pour the Key Lime filling into the crust, toss in oven at 350F for 15 minutes until it gels.


Oh Topping?

That I did splurge on.  I had some whipping cream in the refrigerator and decided to have fun.  I Made Foam.

Take 1 cup of heavy whipping cream and whip until it begins to peak.
Add 1 teaspoon of Vanilla.
Add 1 Tablespoon of confectioner's sugar.
Whip until it gets to the Hard Peak stage. 


Coat the top of the pie and enjoy.

Oh don't forget to cool the pie first.  Whipped Cream does not like to be hot.

Sometimes, Lazy can be Good.  I'll be finishing that last slice today with lunch.  I took half of the pie to the neighbors across the street last night and they enjoyed it too.  That "recipe" if you want to call it that is pretty much the standard for making a pie from a canned fruit filling.  You can let it go longer if you want more of a caramelized top to the fruit filling.

Not much to it huh?  Kind of demystifies it doesn't it.  That is why I buy Graham Cracker Crusts in a six-pack from the local Warehouse store. 

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