mmm key lime pie

yeah, yeah… “”. yes, i’ve been out of commission. for some time. um, a few months. but come on, cut me some slack! moving in NYC is NOT easy as pie (heh heh), and my laptop crashed, and i started teaching dance classes, {insert more excuses here}.

but enough excuses πŸ™‚ now that i settled in a new place with a lovely kitchen, i’ll get back to it πŸ™‚ one note though – i’m going to lighten things up. sorry guys, won’t be making the mac and cheese and fried chicken everyday anymore! this city chick is getting healthy πŸ™‚ (well, healthIER)

on friday i decided to make a simple key lime pie for my roomies. just because i love them. then i found out… KP hates tart stuff and LP is on a health kick. so… more pie for me! πŸ™‚

ps – my amazing roommate LP has this SICK slr she’s so graciously letting me use… so photos will now be 1000x better than the old ones πŸ™‚ THANKS LP!

start off the pie by making a graham cracker crust. you can buy a ready made one, but its so darn easy to make!

i crushed 6 low fat graham cracker sheets in my magic bullet, and crushed 2 with my hands to give SOME texture. if you pulverize all of it, you get graham cracker powder instead of crumbs.

then add about 1/4 cup sugar for sweetness.

then 1/3 cup melted butter (it’s needed… couldn’t cut fat here)

mix together with a fork or your hands until it resembles damp sand. plop into a baking dish.

square pie? whyy nottttt

using your hands, press into the bottom of the pan and up the sides if possible.

bake in a 375 degree oven for about 10 minutes, until slightly browned (more than it already is) on top. then let it cool completely.

to make the custardy part of the pie, WITHOUT eggs (!!), i just used the super simple 3 ingredient (well i added 2 more) recipe. key lime juice, sweetened condensed milk and our friend, cool whip.

there i am in the bowl!

pour a little less than 2/3 cup of key lime juice into a large mixing bowl. i used a full 2/3 cup and it was too tart for some people, so i recommend using less. ps… they sell key lime juice bottled. this is your best friend. i don’t know anyone that wants to sit there and juice 50 tiny limes.

to this, add 1 can of sweetened condensed milk. its not going to mix easily, so grab yourself a wooden spoon and get stirring until it looks like this:

then gently fold in 1 container of lite cool whip, THAWED and 2 tablespoons of powdered sugar. i also added about 1/4 teaspoon of vanilla. it should look nice and fluffy like this:

once the crust is chilled, pour the yummy key lime filling into the pan.

and refrigerate at least 6 hours, perferably overnight to set. this helps the flavors meld together too. sorry, i have no after photos 😦

but i do have some other pics i took for fun! enjoy πŸ™‚

bc we're nerdy and got monogrammed towels for the kitchen πŸ™‚

our view from the kitchen window πŸ™‚ i never want to leave this place!

mine and KP's current fave snack - cukes with fresh lemon juice, sea salt and pepper. unoriginal, but so good.

trying to show off part of my birthday present from 3 great guys - OM, AM and WK πŸ™‚ a global knife set! thank you so much guys!

stupid easy key lime pie (light)

8 low fat graham cracker sheets

1/4 cup sugar

1/3 cup melted butter

1 can sweetened condensed milk

little less than 2/3 cup key lime juice (i used manhattan bottled juice)

1 can sweetened condensed milk

1 container light cool whip, thawed

2 tablespoons powdered sugar

1/4 teaspoon vanilla

  1. crush the graham cracker sheets to make fine crumbs.
  2. mix the graham cracker crumbs/powder with the sugar and melted butter in a bowl until it resembles slightly damp sand.
  3. press mixture into baking pan. i used a 9×9 nonstick square pan.
  4. let cool completely.
  5. mix key lime juice and sweetened condensed milk until thoroughly combined.
  6. fold in cool whip, sugar and vanilla until incorporated. taste, add more sugar if needed.
  7. pour mixure on top of cooled graham cracker crust.
  8. chill overnight.
  9. slice into squares and eat πŸ™‚