Lime Cream and Raspberry Pie

This pie was supposed to be a key lime pie but since the grocery stores here decided to have key limes every time I've been there except when I needed them for this pie, I bought a bunch of limes. I'm sure you could use key limes if you have them, although this recipe is nothing like a key lime pie recipe.

First I preheated the oven to 350 and made a graham cracker crust:

1 & 1/2 packages of graham crackers crushed

1 stick of melted butter

Mix well and press into the bottom of a pie dish. Bake in the oven for 15 minutes. While the crust is still hot, spread approximately 1/2 to 1 cup of raspberry jam over the crust being careful not to disturb the crust. It is easy to pull up the crust with the jam if you aren't careful while spreading it around.

Then prepare the filling. You'll need:

16 ounces of cream cheese

zest of 3 limes

juice of 6 limes - approximately 3/4 cup of lime juice

a can of sweetened condensed milk

approximately 1/2 to 3/4 cup heavy cream

3 egg yolks

First mix together the cream cheese and lime zest. Slowly pour in the lime juice so you don't make a mess. Add the sweetened condensed milk and egg yolks. Then add the heavy cream until it reaches a thick cheesecakey consistency.

Bake in the oven for 30 minutes. Remove and let it rest for 10 minutes then chill in the fridge for 3 to 4 hours. Serve with lots of whipped cream. I hope you enjoy it. 

Key Lime Pie - Super Easy

I crave foods all the time but I've been craving a key lime pie for about 3 months now so I decided to finally make one. I remembered watching my mother make key lime pie before and figured I could probably improv one from memory. My mother typically uses a pastry crust for her pies but I decided to use a graham cracker crust for mine. I used an entire bag of key limes.

Confession:
I have to admit that I didn't find the key limes in the grocery store at first so I picked up a few regular limes before happening upon the randomly placed key limes in the produce section - they were next to the sweet potatoes... Anyway, I discarded the bag of regular limes in the sweet potatoes instead of putting them back where they belong. It made me feel super guilty.

Back to the recipe, I zested 4 of the key limes and juiced all of them which gave me a little over 3/4 of a cup of juice. Which is a lot of juice, I think. However, I have a rather large pie dish so I figured it would be fine to use all of the juice. Anyway, the filling turns out to be about a rather large amount. Here is the recipe:

Preheat the oven to 350 degrees.

Crust:

Smash 1 & 1/2 packages of graham crackers and mix it together with 1 stick of melted butter. Yes, you need an entire stick! Bake for 15 minutes.

Filling:

2 cans of sweetened condensed milk

3/4 cup of key lime juice

zest of 4 key limes

4 oz of cream cheese

4 egg yolks

Thoroughly mix these ingredients together. Pour in pie crust. Bake for 30 minutes. Let it cool in the fridge for at least 3 hours. Enjoy.