In honor of National Pie Day, I whipped up a creamy lime pie from the recipe archives of my co-worker Becky Low. I love citrus flavors and key lime pie is one of my favorites. Normally I favor traditional recipes, but this pie was intriguing – it has great, traditional lime flavor but adds in the creaminess of a cheesecake, and it is DELICIOUS!
This pie is easy to make. It starts with lime jello, lime zest and lime juice – all of which get mixed together and added to cream cheese and sweetened condensed milk. Then whipped cream is gently folded into the mixture. At this point you have a light green cream which is poured into a pre-cooked pie crust and refridgerated for 2-3 hours. Don’t worry if the mixture feels to runny and seems like it might overflow from the pie crust… with a little cooling, it sets up beautifully and stays nice and tall without overflowing.
This pie makes about 10 rich servings, and stores well, covered in the fridge….if it lasts that long. Enjoy!
Lucky Lime Pie
- 1 package (3 oz) lime flavored Jello
- 1/2 cup boiling water
- 1/2 cup cold water
- 1/2 cup fresh lime juice (2-3 fresh limes)
- 1 tablespoon fresh lime zest
- 1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
- 1 package (8 oz) fat-free cream cheese, softened
- 1 cup whipping cream
- 1 9-inch graham cracker crust
Dissolve Jello in 1/2 cup boiling water; stir until sugar is completely dissolved in Jello. Add 1/2 cup cold water to Jello, then remove 3/4 cup and set aside. Stir lime juice and zest into remaining Jello and set aside to cool and thicken, but do not allow it to set.
Pour the 3/4 cup reserved Jello into a flat, non-stick 9-inch cake pan, cover and refrigerate. This Jello may be used as a garnish later.
Beat softened cream cheese until smooth; add sweetened condensed milk (not evaporated milk) and stir to blend.
Whip cream until stiff peaks form.
Beat together cream cheese mixture and Jello-lime-juice-zest mixture (product should be thick and light – but not setup). Fold in whipped cream; spoon filling into prepared graham cracker crust. Refrigerate until set (2-3 hours).
Cut pie into 10 pieces. To garnish, use a small cookie cutter to cut shamrock or other fun shapes from set Jello and carefully place shapes on each slice of pie, add curls of lime zest, or thin slices of lime.