No Bake Key Lime CheesecakeFriday, July 12, 2013
Today I felt housewifey (and my cream was about to expire) so I decided to finally make that Key Lime Pie I've been dying to eat.
For the Key Lime Pie:
- Homemade or Store Bought Crust
- 2 - 8oz packages of cream cheese
- 3/4 cups of lime juice
- 2 - 14 oz cans of sweetened condensed milk
- 1 teaspoon of lime zest
- 1/4 teaspoon of salt
For the Topping:
- 1 cup heavy cream
- 1 teaspoon vanilla or lemon extract
- 3 tablespoons confectioners sugar
The hardest part about this pie is zesting the limes and squeezing enough juice out of them. I used way more than what's shown in the picture. I grabbed a whole bag from HEB and used all but one.
|This is what the pie looks like before it's chilled and topped.|
I did not have a fine mesh sieve because...really? So instead to make the topping I just...
1. Creamed the heavy whipping cream, added the vanilla, and confectioners sugar. Once everything was in I continued to cream until it was almost like frosting. Chill until ready to serve.
As you can see it didn't really set. I don't know why. It was super tasty though. Very tart on its own but sweet and creamy when you add the whipped cream topping. When I cut it the slice didn't stay pie-shaped but rather kind of pudding-ed in a bowl. Some of the reviewers on All Recipes called it a Key Lime Cheesecake more than a Key Lime Pie and I guess I'd have to agree but even though I've never made a cheesecake from scratch before either I do know that those are supposed to set.
It's really good either way. Just grab a bowl instead of a plate. And don't even worry about putting it in a pie crust since you can just eat it with graham crackers on the side.
Besides the not-setting fact I loved the flavor but next time I'll probably look for a recipe that requires baking (at least a little bit) and then chilling.
Do you have a favorite, NO-FAIL key lime pie recipe? Let me know. You'll save me a lot of time.