Creamy Lime Pie

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Happy PieDay to all of those who have been nagging strongly encouraging me not to give up on my PieDay’s just because I took on planning the Culinary Arts Cook Off and a double thank you to those who remained silent and didn’t send emails.

Just kidding. I am ignoring my inbox completely lately. It’s time for another music playlist to get me inspired to clean my house, do laundry, and all these other menial things that just don’t take precedence. I’m wondering what era of music really screams ” I don’t care and I don’t want to do this”.  Would that be 90’s grunge? 80’s rebel yelling? I’m going to have to think on that. Think with me, suggestions are always appreciated.

Speaking of not taking precedence, thank you to everyone for their patience with me. I’m not super stellar at returning emails lately, I’d like to blame the fact that I am fielding upwards of 40 a day sometimes but I do need to watch out for my friend’s names in those “from” areas. Just email me twice if you haven’t heard back from me, making sure to call me a name or two so you feel better.

Some friends, as only the best of friends can do, just simply like to mess with my scatterbrained head when returning emails. The pie recipe this week came from friends of ours that attended the Great Pie Party and I am finally getting around to posting it.

When I asked – for the second time mind you because I lost her first response- this is what I got:

9″ graham cracker crust (we used purchased ones)
250g cream cheese
1 can (300 ml) sweetened condensed milk
1/2 tsp vanilla
1/4 to 1/3 cup key lime juice
2 tbsp anchovies

Filling:
Beat cream cheese until soft.  Then add remaining ingredients.  Pour into shell & refrigerate.  Wonder why fridge has a d in it but refrigerate does not.  Top with whipped cream, sprinkled with the anchovies.

Recipe courtesy of Marcel Van Woensel (whoever that is).

I dare you to follow the recipe exactly. Actually, I double-dog dare you, and let me know how it tastes! I think, however, that one can decipher the true recipe from within those lines of prose. And it’s very tasty, whippy and limey.

But that’s what good friends are for. Forgiving you when you can’t remember your own name,  tracking you down when you haven’t emailed them or booked a date in a while, and trying to get you to post recipes on your website that include putting anchovies on top of pies. I’m pretty happy that I actually noticed it and had a little sigh of relief that my mind isn’t that far gone. Yet. It was a good Jedi mind test.

I am finally meeting people that I have been meaning to get together with but never seemed to be able to make the time. Like Teresa Spinelli of the Italian Center, she and I have been trying to get our schedules to collide in one place for months upon months.  Now because of this event, we managed to get together for a coffee and one of their amazing chocolate breakfast croissants. Try one, I promise it’ll change your life. One word: Nutella.  My children get the chocolate croissants every time we go for breakfast at the Italian Center and do you think they ever shared this with me? That the center has Nutella in it? Not a peep out of them that there was a delightful hazelnut taste to it. Ever. Smart, evil little devils, those children of mine.

This list of people I have been meaning to meet also extends to all the chefs I am seeing and talking to, the restaurant owners,  those people that I “see” in my social media life yet never truly met.

But that means with meeting all these new people, there’s little time for the regular people in my life. So thank you, my regulars, for putting up with me, for supporting and understanding, for the mental slaps once in a while,  for the encouragement and kind words. You really, really can tell who your truest friends are when it comes to times like these, so don’t think I haven’t noticed all of you standing there behind me, beside me, supporting me all the way. You’ll know who you are by the simple fact that my words made your heart feel lighter than it was 5 minutes ago.

And just so you know, I love you more than pie.

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Creamy Lime Pie

This easy and fast creamy lime pie is made with cream cheese, key lime juice and a only a few other simple ingredients!

5 from 2 votes

Review Save Saved!Print

Prep Time

15 minutes

Total Time

15 minutes

Course

Dessert

Cuisine

American

Servings

6 servings

Calories

1565

Author

Karlynn Johnston

Ingredients

 

• ▢ 9 inches graham cracker crust
• ▢ 250 grams cream cheese
• ▢ 1 can 300 ml sweetened condensed milk
• ▢ 1/2 teaspoon vanilla
• ▢ 1/4 to 1/3 cup key lime juice
• ▢ 1 cup whipping cream
• ▢ 1 teaspoon vanilla
• ▢ 2 teaspoons white sugar

Instructions

 

• Beat the cream cheese until soft, then mix in the remaining ingredients.
• Pour into shell & refrigerate.
• When ready to serve, beat the whipping cream, vanilla and sugar until soft peaks form.
• Top the pie with the whipped cream.
• Slice and serve.

Recipe Notes

Calories are for the whole pie

Nutrition Information

Calories: 1565kcal, Carbohydrates: 168g, Protein: 16g, Fat: 92g, Saturated Fat: 29g, Cholesterol: 100mg, Sodium: 1351mg, Potassium: 375mg, Fiber: 4g, Sugar: 49g, Vitamin A: 1145IU, Vitamin C: 0.2mg, Calcium: 141mg, Iron: 6.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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