One of the best--and worst--things about Longboat Key is the food. Every time we visit, there's a new restaurant to try. I won't deny I like dessert, but I seldom order it. I usually content myself with tasting Larry's (okay, sometimes I eat almost half). Unfortunately, when I was introduced to key lime pie, it became a bit of an obsession to find the very best key lime pie. As you read this, I may be trying a taste of a new one or relishing a taste of an old favorite. Because of this obsession, I had to develop a good recipe to make at home. I make this only for VERY special occasions because it is one that I have a hard time not eating. I hope you like it. By the way, I won't include a pie crust recipe here since you can buy ready-made that are so good. I prefer this in a regular pie crust, but it's equally good in a graham cracker crust.
KEY LIME PIE FILLING
8 oz cream cheese
8 oz Neufchatel cheese
3/4 cup key lime juice
14 oz can sweetened condensed milk
1 tsp finely grated lime zest
whipped cream and slices of lime (optional)
Blend ingredients in a food processor until smooth. Pour into (baked) pie shell. Pipe whipped cream around the edges and garnish with slices of lime.
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