Monday, November 3, 2008

Key Lime Icebox Pie

One of my favorite non-chocolate desserts, this pie is a hybrid of key lime and lemon icebox. I was completely out of eggs, but I had to come up with a dessert for something. Turned out to be pretty good! If you want to make it a true key lime pie, substitute 5 egg yolks for the cream cheese.

1 single recipe regular, graham cracker, or pretzel crust (can make or buy - pretzel is my favorite)
1 can sweetened condensed milk
1 eight ounce package cream cheese
1/2 cup key lime juice (I totally cheat on this one and use Nellie & Joe's bought from the Kroger in Clinton)
1 recipe whipped cream (Cool Whip works too.)

  1. Dump milk and cream cheese in a mixer.
  2. Slowly add lime juice.
  3. Beat as fast as you can without it sloshing out the sides for 2 minutes (about medium, medium-high).
  4. Pour into a pie crust.
  5. Refrigerate long enough to set (at least 3 hours).
  6. Top with whipped cream.



Made by Lena