I have some friends who declare that they “don’t bake”. And I get that, not everyone enjoys baking but that doesn’t mean that they can’t enjoy homemade treats, specially not these days when ingredients that are normally baked can be bought inexpensively at most grocery stores.
You can buy things like pie and tart shells, puff pastry and bread dough inexpensively and they sure cut your baking time almost in half. At times it’s more cost effective to buy these things frozen than it is to make them from scratch. Not only that they actually taste good! And of course you don’t have to tell anyone that the pie crust was frozen; let them think you made it from scratch!
So for those of you who love desserts but don’t like to bake here’s a super easy Strawberry Cream Pie! You can actually use any fruit, yes even canned pie filling, for this pie, but I love strawberries and these days you can pretty much get fresh strawberries year round.
Strawberry Cream Pie
1 Graham Cracker Pie Crust
1 Pkg. Whipped Cream Cheese
1/2 Tsp. Vanilla
1/2 Cup Powdered Sugar
1 Pkg. Cool Whip
1 Basket Fresh Strawberries cleaned and hulled
3/4 Cup Juice any type
1/4 Cup Sugar
2 Tbs. Cornstarch
2 Tbs. Corn Syrup
Beat cream cheese in mixer until smooth.
Add vanilla and powdered sugar.
Fold in Cool Whip.
Pour into pie crust and smooth top.
Chill in refrigerator for 1-2 hours.
Meanwhile dissolve corn starch into 1/4 cup of juice.
In small saucepan whisk together remaining juice and sugar.
Cook over low heat to boiling.
Stir in dissolved corn starch and cook until thickened.
Remove from heat and stir in corn syrup.
Set aside to cool.
Once pie filling is set and chilled arrange strawberries on top.
Gently pour thickened glaze over strawberries.
Refrigerate until ready to serve.
Key Lime Pie is my favorite. It’s sweet tartness is very refreshing, specially in the summer.
The first time I had Key Lime Pie was at a small local restaurant in Key West, Florida. It was love at first bite! Of course there it’s a very popular dessert; Key West has long claimed the pie originated on their tiny island using the small thin skin limes associated with the island.
You might be wondering what makes the Key Lime so special. It’s a citrus hybrid that is smaller, rounder, and seedier than the usual larger more oval limes. Key Lime, also known as Mexican Lime, Omani Lime, and West Indian Lime, also have a stronger aroma, more acidic, and thinner rind than its larger counterpart.
Whatever the case may be as the famed ingredient in Key Lime Pie it’s delicious! Of course you can substitute other limes to make Key Lime Pie, but seriously it isn’t quite the same. But in many places finding fresh Key Limes is not always easy. However you can buy Key Lime Juice in some stores and definitely on Amazon. Living in Hawaii I rarely find fresh Key Limes and must resort to using the bottled juice. I do garnish my pie with a slice of fresh lime, whatever type I manage to find.
There are many Key Lime Pie recipes out there, and believe me I’ve tried more than a few. But for me easy is best. This mean I do not like to make pie crust, it’s one chore I avoid whenever possible. Now Key Lime Pie is usually made with a Graham Cracker crust, of course you can make your own, there are many recipes for this, or be like me and use store bought Graham Cracker Crusts.
You also need Whipped Cream, which of course you can buy spray cans of in your grocer’s dairy section. That would be the easiest. But although I’m always looking for the easy way, I make my own whipped cream. I prefer homemade whipped cream simply because I love the taste of freshly whipped cream. I like to pipe the whipped cream on top of the pie using a large star tip, or sometimes just around the outer edge and a large dollop in the middle. But if you don’t what to make your own whipped cream the spay cans will do just fine, you won’t even need a star tip and piping bag to decorate the top of your pie.
So having said all that here’s my recipe, it includes instructions on homemade whipped cream.
Key Lime Pie
1 9″ Graham Cracker Pie Crust (homemade or store bought)
1 Can Sweetened Condensed Milk
1/2 Cup Sour Cream
3/4 Cup Key Lime Juice
1 Cup Fresh Heavy Whipping Cream – cold
1/2 Cup Powdered Sugar
1 Tsp. Vanilla
Fresh Lime Slice
Pre-heat oven to 350 degrees
Whisk condensed milk, sour cream, and lime juice together in a medium bowl.
Whisk until smooth.
Pour into prepared crust.
Bake for 10 minutes.
Remove from oven and cool on counter for about 30 minutes.
Chill pie in refrigerator at least 3 hours.
Before serving make whipped cream:
Using the whipping attachment to your standup mixer or the beaters of a hand held mixer beat cream and sugar until stiff peaks form.
Beat in vanilla.
Pipe on top of chilled pie.
Garnish with a slice of lime if desired.