Michele’s Key Lime Report

cream cheese   12 oz
sweetened condensed milk  21 oz
key lime juice   7.5 oz
Lime Zest   3 tsp
graham cracker crust (baked)  1

1. Cream Cream cheese in a mixer until soft and smooth
2. Combine wet ingredients. Slowly add to the cream cheese, stopping to scrape down sides of bowl.
3. Mix until well combined.
4. Fill the pre-baked pie shell
5. Chill until firm.
6. Garnish with whipped cream, lime zest, lime wedges and candied lime peel if desired

My Culinard partner, Megan, and I made this on pie day, with two other pies. The center rose is made out of lime rind. As we were finishing up decorating our key lime pies, we realized that our Chef and instructor had given away the rest of our whipped cream. We then pointed out to him that we still needed it for another pie!

Michele Tracey, Food Editor
recipe courtesy of On Cooking, 5th edition
tested at Culinard, the culinary school at Virginia College

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