Friday, September 5, 2008

Key Lime Pie and a Limeaid Flashback

There are more than a few oddball ingredients lurking about my kitchen pantry and freezer that I really need to use up. I decided that I was sick of rearranging the pre-made graham cracker crust from here to there and then balancing it on top of this then that and why did I ever buy this thing but I can't just throw it away (you get the drift) as well as a lonely can of limeaid that was tucked into a cubby of the freezer door shelf.

Flashback: Limeaid.... About four years ago, when the Big Ones were 5, we had a playdate with a kid from school. We were brand new to each other, and were in the initial "getting to know you" stage. He came over for the first time and my guys and he were all playing fine, but maybe getting a little more wound up than I'm used to. There's a lull in the action (you know when it gets really quiet, that's not a good sign) so I go to into the kitchen to investigate. My kids are standing looking at him, mouths agape, frozen with horror and disbelief. This kid went into my freezer, rummaged around and then way up on the top shelf, found himself a (lonely) can of limeaid. He then proceeded to go through my cabinets, found a pitcher, opened the limeaid using a pair of pliers from the junk drawer(!) pulled up a chair to the sink (because he couldn't reach the water) and was in the process of making himself a cool refreshing drink. At age 5. My kids weren't even supposed to pour their own milk at that point much less rifle through a hostesses serveware and fix up a cold one! Obviously, years later this has still made an impression. That child will go places one day, mark my word.

Back to the Land of Misfit Ingredients:
So, there's this pie crust and this limeaid and they walk into a bar... oops, wrong story. So I have two things that I know I can combine and get rid of use to the delight of my family.

I grabbed this recipe from Real Simple magazine (love Real Simple, maybe because I am sometimes) and two things bite the dust. (Yes, I know you’re wondering; after the boy wonder knocked back his frosty beverage, I bought more because, well, that’s just what I do). The pie was a little softer than I would have liked, but I think that if I had beat it longer than “fluffy soft peaks” and into “stiff peaks” that it would have been a little more firm and less jiggly, or froze it a little before serving. Messy Boy who {{hearts}} pie, (and Key lime pie even more) gave it 2 thumbs up.

Easy Key Lime Pie
From Real Simple Magazine, June 2008

1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker piecrust
Zest of 1 lime

Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment.

Beat until fluffy and soft peaks form. (whip it, whip it good)

Pour the filling into the piecrust and smooth the top.

Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight). (but possibly pop into freezer shortly before serving)

Sprinkle the pie with the zest before serving.

Yield: Makes 6 servings

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1 comment:

  1. Hi, was just passing through and am enjoying your blog. I just finished making this "faux" Key Lime Pie recipe after finding it on this blog. I thought I'd share this version since it might be a bit easier.

    It calls for:
    1 large tub of cool whip
    1 can sweetened condensed milk
    1 can limeaid

    I actually let everything defrost first because I wasn't sure if I was supposed to or not. Then I poured everything into a bowl, mixed until smooth and poured into two pre-made graham cracker pie crusts and froze.

    They turned out delicious and creamy and I'm now addicted!

    Now that I think about it, it might not necessarily be quicker.. not sure. Just thought I'd share. :)


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