Saturday, July 12, 2008

My Attempt at Key Lime Pie

I am not a big citrus dessert fan. Lemon bars, cake, and pie just don't do much for me. My Mom loves Key Lime Pie and she recently sent me a subliminal message by cutting out a Key Lime Pie recipe out of a magazine and leaving it on the kitchen counter. So I gave in...

I honestly do not know what magazine it was out of, but I believe it was out of Woman's Day. My only negative things to say about it are that the pie didn't stay on the springform pan too well. it almost slid off. I think that this is because the recipe didn't call for enough butter in the graham cracker crust so it didn't stay together well. Mine also didn't turn out with as dark of a green tint as the picture out of the magazine did. I do not believe that this affected the taste.

You can easily make this recipe reduced fat by replacing things like cream cheese, sour cream, etc with their reduced fat or fat free options. Since I don't eat a lot of citrus desserts, I do not know if this is considered a great recipe. I think that it does taste good. It is tart (which I believe it is supposed to be) and very rich. My favorite part is the whip cream/sour cream topping. I guess that is evidence of my dessert preferences. :-) My mom absolutely loved this though and already wants me to make another.

Key Lime Pie
adapted from Woman's Day Magazine version

7 graham crackers, crumbled
1 1/2 TBL butter, melted (I suggest using a little more to hold the crust together)
3/4 cup fresh lime juice
1 tsp grated lime zest
1 envelope unflavored gelatin
16 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 cup sour cream
1 cup whipped topping (I used Cool Whip)
1/2 cup confectioners' sugar

- Combine graham crackers and butter in a bowl. Mix well.
- Spray a 9 inch springform pan with nonstick cooking spray. Press the crumb mixture into bottom of the pan.
- Bake at 350 degrees for 10 minutes. Remove from oven and cool.
- Combine the lime juice and zest into a microwave save bowl. Sprinkle with unflavored gelatin.
- In a large bowl, cream the cream cheese until well softened. Add the sweetened condensed and blend well.
- Microwave the lime juice mixture for 20 seconds. Add to the cream cheese mixture and blend well
- Cover and refrigerate for 30 minutes
- Remove pie from refrigerator. In a medium sized bowl, mix whipped topping, sour cream, and confectioners sugar. Spread on top of pie.
- Refrigerate pie for 2 hours before eating. I found that the longer it stays in there, the better it will stay together.
- If you want to make it pretty, garnish with some thinly sliced limes.

Enjoy! Until next time...

1 comment:

liz1452 said...

yum, can you do that w/ raspberries or strawberries? it sounds good though i'm not into the citrus dessert thing either.