Creamy Lime Pie
This pie will annoy the hell out of your personal trainer, your family doctor, and your heart surgeon
No pie is healthy but this one seems to take things to the extreme. On the plus side, it’s maddeningly tasty, easy to make, and can be made ahead of time. The perfect sin dessert! If you’re feeling virtuous, you can substitute low-fat cream cheese but I’m pretty sure it won’t make a huge difference.
A word about pie shells before we start: Use a pre-baked shell or bake an unbaked shell. Either way, the shell needs to be baked beforehand.
Inspired by Creamy Lime Pie from The Recipe Deck: Quick & Easy
Posted by Steve on 06/03 at 08:21 AM
In your food processor, mix the lime juice, cream cheese, and sweetened condensed milk. I’m too lazy to pull out a giant food processor for this so I just used my hand processor. Process until smooth.
Add the lime zest to the mixture and mix thoroughly. Pour the mixture into your shell.
Beat the crème fraîche and confectioner’s sugar until soft peaks form. Spread the mixture over the pie.
Cut the lime into 8 slices. Cut the slices once from center to edge. “Tent” the lime (one edge one way, one edge the other) on the pie.
Loosely cover the pie and refrigerate for 4-6 hours. You can refrigerate overnight as well but I’m pretty sure things will start getting dicey after that.
