torrey's key lime-iest pie
(1 rating)
I have tweaked this over the years so that the filling doesn't need baking. I just LOVE this pie, but in my opinion, the crust is the BEST part of this pie. This has become a staple amongst my friends and family. Note** I don't add green food coloring, but you can if you want a "lime-colored" pie.
(1 rating)
yield
1 pie
prep time
20 Min
cook time
15 Min
Ingredients For torrey's key lime-iest pie
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1 ckey lime juice (must be key limes)
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1 pkg(8 oz.) cream cheese, softened
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1 can(14 oz.) sweetened condensed milk
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2 tspkey lime zest
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whipped cream or whipped topping
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1key lime, sliced as garnish
- GINGERSNAPPY CRUST
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1 boxgingersnap cookies (about 16 0z)
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1 stickbutter, melted
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1/4 csugar
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1 cpecans, chopped
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1/4 - 1/2 tspcayenne pepper (trust me)
How To Make torrey's key lime-iest pie
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1Make the crust first. Pulverize the gingersnaps (I put them in a food processor but you can place them in a ziplock bag and use a rolling pin). Combine crust ingredients in bowl, and press into pie plate. Bake at 350 degrees for 5 min. Cool crust before filling.
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2A note about Key Lime juice: AlWAYS use KEY limes...they're the little tiny ones. Don't use regular limes--it won't taste right. If you can get them, use FRESH limes to make your juice. If fresh key limes are NOT available...I use bottled Key lime juice. Nellie & Joe's or Mrs. Biddle's key lime juices are GREAT.
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3In bowl, add cream cheese and condensed milk. Beat with a mixer until light and fluffy-ish. Add juice and zest and beat until smoooooth. (reserve some zest for garnishing).
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4Pour filling into cooled Gingersnappy crust. Chill. Garnish with whipped cream, lime slice and sprinkling of lime zest...or do what I do and mix the zest in the whipped cream for a tangy twist!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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