Wednesday, July 12, 2017
NO-BAKE KEY LIME PIE
NO-BAKE KEY LIME PIE For the almond crust: 1⅔ cup almonds (blanched or un-blanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!) 3 tablespoons butter, melted 3 tablespoons sugar For the filling: One 14-ounce can sweetened condensed milk One 8-ounce block cream cheese, room temperature (room temp is important so the filling isn’t lumpy) ½ cup key lime juice, fresh or bottled 2 teaspoons fresh lime zest For the topping: 1 cup heavy or whipping cream 3 tablespoons powdered sugar 1 lime, sliced and zested, optional Make the crust: Preheat oven to 350°F. Mix the ground almonds, melted butter, and sugar together in a small bowl until well mixed. Pour into an 8 or 9-inch round pie pan. Use the back of the spoon to spread and press the mixture together to cover the bottom and sides of the pan. Bake for 8 to 10 minutes, until just beginning to look golden and dry. Let cool. Make the filling: In the bowl of an electric mixer fitted with the whisk attachment, blend the cream cheese, sweetened condensed milk, and lime juice until smooth. Mix in the lime zest. Pour into the cooled pie crust. Refrigerate at least 2 hours, preferably overnight. To top: Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add the powdered sugar and mix on high speed until holds stiff peaks. Smooth over the pie, or use a piping bag to pipe designs if you wish. Top with lime slices and zest. Serve ice cold.