The Key to My Lime Pie

In the spring of 2019, I visited Key West with my family for spring break. During my time there, I was fortunate enough to get the opportunity to go snorkelling and see lots of local fauna. When we weren’t going out on the ocean, my favourite activity was trying Key West’s famous local delicacy: key lime pie. I probably tried five or six different pies during my time there, and this recipe attempts to emulate the best one that I had. It has an ice cream- like consistency and texture balanced with a good contrast of sweet and sour flavours. It can be made without the use of an oven, so it would be super easy to make in a dorm.). Great for entertaining, it takes no time to prepare and serves several people. This has been a family favourite since the first time we made it and has become a staple among our neighbours. If you are looking for something sweet but want to do better than a pre-packaged dessert without the hassle of baking, this recipe gets the highest recommendation I can give. I hope you all enjoy it as much as I do!

SYDNEY KEHOE // FLAT HAT MAGAZINE

Ingredients:

14 ounces of sweetened condensed milk (one can)

1 cup of non-dairy whipped topping

1⁄2 cup of key lime juice

1 graham cracker pie crust

Notes:

For the non-dairy whipped topping, I generally use a Cool Whip substitute called Cocowhip, but I’m sure Cool Whip or any other whipped topping will work just as well. The key lime juice I generally use is available on Amazon and is called Nellie and Joe’s Key West lime juice.

1. Mix the condensed milk and the non-dairy whipped topping using a whisk.

2. Slowly add in the lime juice while continuing to whisk.

3. Whip the mixture to a thick consistency, making sure to remove all lumps.

4. Pour the filling into the pie crust.

5. Place in the freezer for between 2 6. and 3 hours.

6. Remove from the freezer and allow it to warm up for about 15 minutes.

7. Top with whipped cream, if you are so inclined, and enjoy!