While it might feel like another year is just speeding by, it’s better to see the arrival of the upcoming holiday as yet another chance to celebrate.
Last week, we shared our modified recipe for Shepherd’s Pie, also known as Cottage Pie. This week, we thought we’d sweeten things up a bit.
While Key Lime Pies don’t really have a connection to Ireland, they are a beautiful shade of green. You could make a more traditional meal and then have this North American treat as your dessert and see it as the bridging of two cultures, right?
The best and easiest recipe I’ve found is the one by Betty Crocker but we do make a few modifications:
*** If you do like making your own crust with the graham crackers, that’s great (and so delicious) but it’s totally fine to buy one that is pre-made from the store.
*** Instead of putting additional frozen whipped topping on top of your pie, buy whipped cream in a can and pipe it around the edges. Bonus points if you make your own!
*** Grate some Key lime rind on top of your pie for extra flavor!
- 1 1/2 cups finely crushed graham crackers (20 squares)
- 1/3 cup butter or margarine, melted
- 3 tablespoons sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Key lime juice
- 1 container (8 oz) frozen whipped topping, thawed
- 1 Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- 2 In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- 3 Cover and refrigerate about 1 hour or until set. Store in refrigerator.