I don’t bake much during the summer, but when I do, I like
to bake things that don’t require high heat or a lot of time in the oven. This
recipe calls for a store-bought crust, so it’s only in the oven about 15
minutes at 350F. Compare that to a rhubarb pie that bakes nearly an hour at
425F. Also, I prefer to bake in the morning, when it’s cooler, and to turn off
the oven JUST before the baking’s done.
Key Lime Pie
Premade 10” graham cracker crust
Two 14-oz cans sweetened condensed milk
1 cup plain Greek yogurt
1 tablespoon grated lime zest
3/4 cup fresh lime juice
In a large bowl, whisk together the sweetened condensed
milk, yogurt, lime zest, and lime juice. Pour mixture into graham cracker
crust. Bake 15 minutes, until the filling is almost set. Let cool at room
temperature 30 minutes, then chill thoroughly, about 3 hours. Serve topped with
whipped cream and lime slices.
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