Course
※ Download: Mini food key
Author Notes: Simple ingredients, simple directions. Wipe out the food processor bowl and blade and place back on the base. If you get a hankering for fresh seafood when you get home check out the online store; they deliver conch, crab and more.
Obviously Struggles was the natural choice, as he is the third in a long line of Struggles the fishes. Preheat the oven to 350 degrees. Sure, he received a proper send off down the toilet in a Red Solo Cup — or as I call it, the Toby Keith send off — but walking into work with a dark tank was a little sad. Sherman for any of you who know Finding Nemo… well, this was a given.
Course - How well do these 'travel' as I want to make them for a party and then travel 40mins in the car. It was a field I fell into completely by accident.
Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest. Cook time: PT1HPrep time: PT15M Strict Key Lime Adherents: Please look away. Not even you Strict Key Lime Adherents. But I love ya anyway. Before I proceed, I would like to state that I am currently obsessed with refrigerator pies: pies that require refrigeration to facilitate setting before serving. These pies often have a graham cracker or other cookie crust, which I think is at the basis of my current obsession. And she does it. And frumpy, disheveled housewives everywhere CHEERED! And then we got really dang depressed. Put 18 graham crackers that means the full rectangle into a food processor. Pulse until totally crumbled. Pour the crumbs into a bowl. Then throw in a little sugar. Or a lot, if that floats your boat. It usually floats mine nicely. This concoction needs the salt. Melt it in the microwave. Then just drizzle the butter over the crumbs. Stir the mixture with a fork. It should be moist, but still very crumbly. Pour the crumbs into a pie pan. Using your fingers, press the crumbs gently so that they form a crust on the bottom and sides of the pan. Now just bake the crust in a 350-degree oven for about 5 minutes. This will toast it up a little bit and cause the crust to set. If you have Key Limes, yahoo! Now zest a couple of them. And when you do: run the zester over the lime—not the other way around. Now dig around your fridge until you find two eggs. Heave a sigh of relief. You just need the yolks for this one. Now, throw the lime juice and the lime zest into the bowl of your electric mixer. Then add the egg yolks and beat immediately on high for one minute. Turn off the mixer, then pour in 1 can of sweetened, condensed milk. I promise you that. Mix it on high until thick and smooth. If the mixture looks like it needs more zest, add it right in! I love you so much. Now bake it in the oven for about fifteen minutes, or until no longer jiggly. Then remove it from the oven, allow it to cool for a little while, then stick it into the fridge to chill for at least an hour. A couple of hours is better. You just want it to be nice and chilled and firm and perfect. Oh, how I love Key Lime Pie Sorta. Or it could be that I just look for justification for putting more cream into my diet. Either way, whipped cream makes it better. Then add in a healthy tablespoon or two of sugar. Now comes the fun part. You can see that the crust is rather thick in relation to the filling. This is by design; as much as I love the creamy filling, I do find it pretty rich. With the ample crust and whipped cream on top, it turns out to be a really balanced piece of pie…and that lime flavor still really bursts through. A little extra zest on top totally seals the deal. And now it can happen to you! Preheat oven to 350 degrees For the crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest. Preheat oven to 350 degrees For the crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest. I absolutely LOVE your site, Ree. My family loved some recipes that I made for Sunday dinner lasagna and quesadillas. My family loved some recipes that I made for Sunday dinner lasagna and quesadillas.
And I live in Port Townsend and am a UW alum. My Mom was a Rosie the Riveter also back in Maryland. Somehow, this is my first time combining raw pecans with dates for a crust base. Creamy, custardy, sweet and tangy pie is totally top of the list of things to make this summer — no travel required for these true tasting mini no bake key lime pie treats. I used organic limes and they are very easy to zest with a good quality microplane because they are larger. There is something so amazingly rich, sweet, and delectable about that particular combination. The culinary influences of the Florida Keys takes cues from its tropical mini food key, along with being the gateway to the Caribbean Islands.
