The Baking Coach: No Bake Key Lime Pie

By
Lisa Basini
-
1420

Serves 4

Super traditional Sicilian pasta dish. Normally it is only made with eggplant, but as we get into the summer harvest, I like to supplement the dish with in-season zucchini and tomatoes. Use any pasta shape you have on hand – I like a bigger rigatoni
or pappardelle.

THIS IS WHAT YOU NEED

  • 1-9 inch round pan

  • 1 1/4 cups graham cracker crumbs (or approximately 9 sheets 1 package)

  • 5 tablespoons butter

  • 8 ounces cream cheese, softened at room temperature

  • 1/4 cup powdered sugar

  • 1 cup sweetened condensed milk

  • 1/4 cup lime juice – plus  zest for extra flavor (optional)

  • 1 small container whipped topping (optional garnish)

HERE IS HOW YOU DO IT

Using the resealable bag, crush graham crackers with a rolling pin, gently rolling and crushing the cookies into fine crumbs.  Add butter to the bag, and using one hand, crush butter into cookie crumbs until well-combined. Press cookie and butter mixture into the base of your pan; set aside in the fridge.

Using a hand mixer on medium speed, beat together the cream cheese and powdered sugar.  Reduce speed and slowly add in the sweetened condensed milk so as to not create lumps. Mix in lime juice and then spoon mixture into the pie pan. Chill for two-hours or overnight; top with whipped topping, and serve.

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