Key Lime Pie
Variation
Calamondin Pie
Both of these may be served in small dishes without freezing as a light dessert or on lettuce as a summer salad. Garnish the salad with mint leaves or fruit slice. You may also put the mixture in a pan and freeze. Cut in squares and serve frozen on lettuce leaves. Note: You can freeze the juice of the Calamondin and thaw and use later when the fruit is not available. If you use lemons I advise using the Jell-O version.
Lime Pie
½ cup lime juice squeezed from fresh limes
Zest from one whole lime finely grated
1 can sweetened condensed milk
½ small box lime Jell-O (optional but really improves the flavor and colors it a nice light green)
1 large container extra creamy cool whip
1 graham cracker, cookie or baked pie crust
Toasted Coconut
Mix lime juice, zest
and condensed milk together in a bowl.
Fold in cool whip and lime Jell-O until well blended. Top
with toasted coconut (optional). Freeze until needed. I make two and keep one in the freezer for
company. This pie is wonderful served
frozen and refreshing on a hot day or colored just right for a
This easily converts to a cheesecake by beating cream cheese until soft and then adding the milk mixture and beat until well blended. Proceed as above with cool whip.
Calamondin
1tsp. orange zest finely grated (use a real orange as the zest is hard to remove from Calamondin)
½ cup Calamondin Juice (this is a tiny orange that can be grown in the house)
Cut the Calamondin in half. Remove seeds and squeeze juice.
1 can condensed milk
1 large container extra creamy cool whip.
Omit Jell-O unless you want to slightly alter the flavor and color it orange
Toasted coconut
Follow above directions.
To Toast Coconut
Place coconut on a cookie sheet in a 350 degree oven and brown. Remember to stir it up occasionally and watch closely as it will easily burn. Cool and store in an air tight container. It will keep for a long time.
Out of Alaska's Garden's Cookbook