This is a ridiculously easy pie recipe that is tangy and perfect. The recipe calls for a 6 oz can of frozen limeade, which my grocery store does not sell, so I bought the standard 12 oz can and tried to double the recipe. My Kitchenaid was unable to properly whip the doubled liquid, so I would recommend whipping in two batches if you are going to double the recipe.
Easy Key Lime Pie
originally from Real Simple , June 2008
- 1 14 oz can sweetened condensed milk
- 1 6 oz can frozen limeade
- 1 cup heavy cream
- 1 6 oz graham cracker pie crust
Place the condensed milk, limeade, and heavy cream in the bowl of an electric mixer. With the whisk attachment, beat until fluffy, medium peaks form. The consistency will not change that much once the pie is refrigerated, so whip it until it is the consistency you want. Softer peaks for a softer pie and firmer peaks for a firmer pie.
Pour the filling into the pie crust.
Refrigerate for 4 hours ro overnight, until the pie is set.
Voila! Serve with whipped cream and coffee for true decadence.
Certainly beats juicing a million key limes!