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My review
Creamy Lime Pie
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maigrey
"This is my no-bake answer to traditional Key lime pie. It is quite rich with a more delicate lime flavor."
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Ingredients
4 h 20 m servings 434Original recipe yields 6 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve gelatin in hot water in small bowl.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Mix Neufchatel cheese and green food coloring in a mixing bowl with an electric mixer on low until smooth and even in color. Add gelatin mixture and continue mixing to incorporate. Reserve a pinch of lime zest for garnishing the fishing pie; beat lime zest and lime juice into the cheese mixture. Fold the whipped cream into the cheese mixture using a spatula; spread into the prepared pie crust. Garnish with the reserved lime zest.
- Cover pie loosely with plastic wrap and refrigerate until set, about 4 hours.
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Footnotes
- Cook's Notes:
- You can use either a graham cracker crust or a pastry shell, depending on preference.
- The filling will also fit in an 8-inch pie shell.
- Be certain the gelatin is fully dissolved before adding to cheese and be sure lime juice is fully incorporated before adding the whipped cream
- If you want a more delicate cheese flavor, try mascarpone.
- Can easily be made the day before. Cover more securely after 4 hours; but do not allow anything to touch the surface of the pie.
- For a more authentic key lime color, reduce the green and add some yellow food coloring.
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5/24/2018
Pretty tasteless. Perhaps my lime was lacking juice. This was rather like eating watered down cream cheese on a graham cracker. Of course, I've got nothing against cream cheese on a graham cr...