![]() That stuff is good! Once that is mixed in you can mix in the lime juice and then fold in the cream that you whipped up. You’ll cream this for a couple minutes until it’s nice and smooth and then your slowly drizzle in the liquid gold, I mean sweetened condensed milk. Plop it in another bowl and then add the room temperature cream cheese to the mixer but this time with the paddle attachment. You can do this using an electric hand mixer or your stand mixer with the whisk attachment. Place the crust in the fridge to chill for 30 minutes. Then you can pack down the crumbs onto the bottom and up the sides of the pan. Place in in the bottom of you pie dish along with with sugar and melted butter and mix it up until everything is nice and moist. You can buy whole graham crackers and grind them up in a food processor or blender or skip that step by buying a box of graham cracker crumbs. You’ll start out by making your graham cracker crust. The summer is already unbearably hot so not having to turn on the oven and heat up the whole house and increase your electric bill is definitely a plus. While graham cracker crust is often cooked, you actually don’t have to with this pie since it’s packed held together because it’s chilled. The filling is always something ultra yummy and creamy which is exactly the case with this baby. I’ve told you before that I’m not a huge fan of pie but pretty much any pie made with a graham cracker crust is one I cannot pass up. That tart citrus flavor hits the spot and is especially great in desserts because the tart and sour flavors are balanced by the sugar. There’s nothing quite as refreshing and perfect for summer as a cold lemon or lime treat. This No Bake Key Lime Pie is the perfect dessert for your next summer party. THE BEST KEY LIME PIE PIN IT TO YOUR DESSERT RECIPES BOARD TO SAVE IT! FOLLOW GARNISH & GLAZE ON PINTEREST FOR MORE GREAT RECIPES! THIS POST MAY CONTAIN AFFILIATE LINKS. No Bake Key Lime Pie is the pie of the summer! It’s refreshing, sweet, tart, and easy to throw together. I first shared this recipe on Centless Meals where I am a contributor.
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