Yes, the apples, pumpkins, and pears are rolling into our local produce aisle already, and I'm looking forward to seasonal fall baking, but (all things being equal) autumn isn't due for another week.
Today, therefore, I'm saying goodbye to summer. Frankly, after an East Coast earthquake and its aftershock (surreal), a nerve-wracking hurricane (thanks so much for the mopping workout), and a Staycation of mostly work, I'm not exactly sad to see summer's back. But I will miss the summer produce.
Back in June, I ran a taste test, sharing the differences between Key limes (named for the Florida Keys where they once were grown), and the larger, seedless Persian limes, which are more commonly found in the US. For the heck of it, I threw in a bottle of Key lime juice and summarized the differences among the three, which may make a difference to you when selecting a flavoring ingredient for a lime recipe.
To read my Key lime taste-test post, click here. My Key Lime Cooler cookies are in this post, too, which can be made with Key limes or the more common Persian lime. (Scroll down the post or click the photo for a downloadable PDF of the recipe.)
And while I'm at it...
Another lime post made an appearance on this blog over the summer.
My Roasted Chicken with Rosemary and Lime can be found here (or click the photo for a PDF) and...
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| My Key lime disaster. Not as devastating as Irene, but close. |
I'm sure our resident pie maven, Ellery, would not make that mistake. (Click here to see Ellery's latest--a Banana Puddin' Pie.)
As I said, it's not that I don't enjoy traditional Key lime pie, but I do loves me my cheesecake, especially the no-bake, no-fuss kind. And this cheesecake pie is a refreshing treat on these sticky, humid, end-of-summer days.It's also my husband's favorite dessert. The original recipe came from Marc's mom, but I've tweaked it since, using different ratios to get this simple pie to come out exactly the way I want it (i.e., unlike the mess above, firm enough to slice). ------->>
It's almost as easy as Elizabeth/Riley's Pink Lemonade Pie, which kicked-off our summer recipes back in late May (click here). Her pie is so easy, her young daughter made it for us.
So here it is, my culinary bookend for the season, my last Key Lime Cheesecake Pie of the year. Well, almost last. I do have two more bags of limes.
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| Cleo Coyle, who can't decide whether this is a cheesecake OR a pie is the author of The Coffeehouse Mysteries |
Cleo Coyle's
No-Bake
Key Lime Cheesecake Pie
Sweet and dreamy,
tart and creamy...
To download a free PDF of this recipe that you can print, save, or share, click here.
Ingredients:
1 (14-ounce) can sweetened condensed milk
3/4 cup Key lime juice
2 (8-ounce) packages of cream cheese, softened
1 graham cracker pie crust
(optional) Sweetened whipped cream
1 graham cracker pie crust
(optional) Sweetened whipped cream
Directions:
(1) Place the sweetened condensed milk, lime juice, and softened cream cheese in a blender. Blend on high (my blender calls that setting "max/ ice crush" speed) for 3 full minutes. Reduce to medium speed for another 3 minutes.
If you have a low-power blender, you may need to stop the blender and give the mixture a stir at the bottom. You want the cheese to be whipped with the other ingredients until it’s a smooth liquid, the consistency of a thick milk shake.
(1) Place the sweetened condensed milk, lime juice, and softened cream cheese in a blender. Blend on high (my blender calls that setting "max/ ice crush" speed) for 3 full minutes. Reduce to medium speed for another 3 minutes.
If you have a low-power blender, you may need to stop the blender and give the mixture a stir at the bottom. You want the cheese to be whipped with the other ingredients until it’s a smooth liquid, the consistency of a thick milk shake.
(2) Pour the mixture into a 9-inch graham cracker crust. A pre-made crust is fine to use. I often use it to save time, dropping the foil pan into a glass pie pan for stability (as you can see in my photos).
(3) Chill for at least 6 hours, overnight is even better. Slice, garnish with whipped cream, and…
Stay cool, everyone!
Our 20th
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Click here or on the image below.
👇
Our 20th
Coffeehouse Mystery!
Pre-order now at:
Bulletproof Barista
includes a killer menu
of delicious recipes!
of delicious recipes!
Coming Soon
New Paperback Edition!
Learn more or pre-order at:
Includes a mini guide
to honey varieties
and a wonderful menu
of delicious recipes...
Click here or on the image above
for Cleo Coyle's Free Illustrated
Recipe Guide to Honey Roasted
Haunted Bookshop
Mystery...
Jack & Pen
Together Again!
~ Fresh Fiction
"DELIGHTFUL" ~ Kirkus Reviews
To Buy:
The Coffeehouse Mysteries are bestselling works
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
20 titles includes the added bonus of recipes.
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
20 titles includes the added bonus of recipes.
Cleo Coyle's Books in Order
Click here or on the image below.
👇