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!
Serves 6
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.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved