Thursday, June 16, 2011

Fluffy Key Lime Pie

Remember how I like pies? I made this recipe last night for Key Lime Pie, and it was so easy!
1 cup Bisquick
1/4 cup butter
2 Tbsp boiling water

Heat oven to 400 F. Mix bisquick and butter, then add boiling water. A very loost dough/batter should form. Spread the dough into a baking dish (I didn't spray it and it turned out fine). Freeze for 15 minutes, then bake 8-10 minutes or until edges are golden brown. Allow to cool completely before filling.

This pie crust seems weird. I always thought pie crust dough was supposed to be thick and easily breakable, but this one, once baked, doesn't crumble apart like a Crisco pie crust would. I will probably use this method from now on.

Fluffy Key Lime Pie:
1 14 oz. can sweetened condensed milk
1/2 cup lime juice
1 container (8 oz) whipped cream - I didn't have a container, I just made my own whipped cream, which is always better anyway
zest of 1 lime

In a large bowl, beat sweetened condensed milk and lime juice with electric mixer until smooth and thick. Fold in whipped cream and lime zest. Once the pie crust is completely cooled, pour filling into crust and refrigerate until set, about 2 hours.

I think this recipe would be really good if you used lemons or oranges, too. It's a really sweet, fluffy pie. Very summery. As you can see, we've already eaten half of it.

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