This is actually my mother’s recipe, but my uncle and grandfather call it mine because I make it whenever I visit. The first time I made it Ralph, my grandfather, ate two pieces after dinner. We were a bit surprised, because he’s not huge on sweets. I sent him home with another enormous piece. The next morning, he admitted that he’d eaten it before bed.
Ingredients:
- 1 frozen pie crust (let’s just make things easy, shall we?)
- 1/2 cup Key lime juice (do NOT use regular limes or you will be sad)
- 1 can sweetened condensed milk (Eagle brand is best)
- 1 cup whipping cream (1 small carton)
To cook:
- Follow directions on pie crust, making sure to prick liberally with a fork before baking. Allow to cool.
- Whisk lime juice and condensed milk together, pour into crust, and chill for at least two hours. (Overnight is best.)
- Whip the cream with a teaspoon of sugar, a dash of vanilla and a smaller dash of almond extract, and top the pie.
So very delicious. I’ll be indulging shortly.
I use vanilla AND almond extract in the whipped cream, more vanilla than almond, and about a teaspoon of sugar.
Ooh, this looks good. We’ll have to hide it from J’s mum (diabetic), but it’d be worth it.
Now, where’s that chicken pot pie recipe? ;)
Just telling Francis he needs to write down the chicken pot pie recipe!
Yes. Yes, he does. No pressure, though. Much.