Awesome not-quite-key-lime pie
Creamy Lemon Lime Pie
1/2 cup fresh squeezed lime juice
1/3 cup fresh squeezed lemon juice
1 pound cream cheese (can use low-fat)
1 14 oz. can sweetened condensed milk
zest of 1 lime, finely grated (no white pith)
Topping
1 cup heaving cream cold
2 Tablespoons powdered sugar
garnish with lemon and lime twists
Graham cracker crust (or regular baked pie crust)
Combine lime and lemon juice, cream cheese and condensed milk in food
processor bowl
with meat blade. Mix until smooth, scraping sides of container
frequently. Add lime zest
and mix well (grate lime zest first, then juice the fruit). Pour into
baked pie shell and
refrigerate.
Mix cream and powered sugar until soft peaks form. Spread over top of
pie.
Garnish: Slice 6 to 8 thin slices of lime and lemon from center of each
fruit. Cut each
disk 1x from center to edge to make twists. Stand these twists upright,
evenly spaced,
along edge of pie.
Chill 4 hours or overnight.
The store-bought graham crusts are little. I used deep dish ones and
still had leftover
filling so the filling makes a lot, more like enough for a 10 inch
crust, deep dish. You
have enough really for 2 9-inch graham crusts.
You can make a low-fat version with low-fat cream cheese and instead of
real whipped
cream, make a meringue (baked) topping, finishing off the meringue in
the oven after it’s
placed in the filled, baked pie shell.