Years ago, I found the recipe for Aunt Norma’s Easy but Sinfully Delicious Key Lime Pie in a novel, of all places. It sounded interesting however, I doubted if it was a real recipe. Doubting its validity, I questioned if it would taste good. But a new recipe is a new recipe and ya gotta try it, right?
Long story short, I bought the ingredients needed and gave it a go. I gotta tell you, folks, it’s is a real recipe, it’s easy to make, and best of all, IT’S REALLY GOOD!
Now, I would suggest making two of them right off the bat because they are going to be gone in a New York minute.
Aunt Norma’s Easy, But Sinfully Delicious Key Lime Pie Recipe
- ¼ teaspoon peal, optional but makes the filling look and taste spectacular.
- 1- 8 oz. Package cream cheese softened
- 1- 14 oz. Can sweetened condensed milk
- 2 teaspoons vanilla (no imitation)
- ½ cup Key Lime juice (no substitutions)
- 1 Graham Cracker Crust Pie Shell pre-made is the easiest
Directions
- Grate green peal, but avoid grating any white pith. Beat cream cheese until creamy.
- Gradually beat in condensed milk and continue beating until smooth.
- Mix in vanilla. Add key lime juice.
- Blend thoroughly.
- Pour mixture into pie shell, and smooth to the crust edges.
- Cover loosely with plastic wrap, and refrigerate for at least 6 hours.
Quite often lime gelatin is served after spicy Mexican food. This Key Lime Pie is a good alternative. You can top the pie with whipped heavy cream but, to me, that is rather like unnecessarily gilding the lily.
This suggestion, on the other hand, turns your delectable pie into desert magic. Pairing the pie with one of the suggested dessert fine wines, which I will list below, enriches the flavor of both the pie and the fine wine. Happy desert time, folks.
Here are my suggested desert Fine Wines for your enjoyment;
- Adele Lodi Zinfandel;
- Muse Sauvignon Blanc;
- Tanya Rosé;
- and last but not least — Nile Eddy Pinot Noir.
- Happy desert time, folks.
Most often, light wines are preferred chilled. Not a bad idea considering they are paired with a chilled desert. However, if a white or Rosé is served too chilly, you don’t have the chance to fully enjoy all the nuances of the various wines. Therefore, I suggest you do not serve a light wine chilled below 52°. That is a recommended temperature for the best enjoyment the wine itself has to offer. And what it brings out in the desert in which it is paired.