So I “made this up” for a BBQ this weekend. It was a hit.
First, make key lime pie filling in dish minus the crust. Mix three egg yokes, one can 14oz fat free sweetened condensed milk, and ½ cup key lime juice. Cook at 350 degrees for 15 minutes. Leave out for 10 minutes before sticking in fridge overnight.
The next day, get carton of heavy whipping cream and use your mixer to make homemade whipped cream. Just turn the mixer on high and watch until turns in to thick (thin k mountainous peaks) cream.
Take the key lime out of fridge and use spatula to whip it just a bit. Then slowly fold the key lime in to the new peaky whipped cream.
Refrigerate.
Easy peasy!
I served it with strawberries on top and gram crackers on the side (for presentation).
I would say if you are looking for a light, airy, delicious dessert this summer try this new one out.
2 comments:
Thanks Moo! I will try that one for the next dinner party. I like a light dessert, especially with an after dinner apertif.
Mom/bp
Sounds like a taste of warm weather, very welcome at this time of year. Happy trails!
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