Wednesday, January 6, 2010

Friendly Key Lime Pie

I am not joking when I say that limes have been the top craving of, not just this pregnancy, but my entire year.

These for instance, took the "cake" (bwah hah- no pun intended) in my book of summer desserts.

Yummy and creamy key lime bars found here were also ridiculously good. And what is watermelon sorbet without lime added?? Really.

Yesssss...... I'm a lime monster and it's been exhibiting its ugly self tenfold in the last few months; lime in my water, lime in my cereal, lime slices to eat, lime juice here, lime juice there....

... and for those of you Utah locals addicted to Hires shakes know the goodness I'm talking of.

Did you know that you can order a Cherry Limeade flavored or a straight Limeade flavored shake from the Big H joint? Well, you can!

Friends and I discovered the former quite a few years back but I'd never before flirted with the idea of just a limeade shake. Just a normal lime shake- not that bizarre.

The other night at 9 30 pm like a bat out of heck, the craving just landed on me for one and husband was kind enough to escort me to Hires for a Limeade shake.

And may I add that those shakes aren't kiddy sized, they are, you- should- share- it- with- someone sized.

Short story shorter, it was completely consumed by the time we reached our destination. Hubs had begun his fast for Sunday, so he didn't even so much have a scrawny little lick of it.

Anyways, blah blah blah, Miller. Because I've "needed" more lime in my system, we experimented with this dessert last night and it hit the spot once again. If you have the "Ivory Family Favorites" cookbook, the recipe is located there, though I'm certain a hundred other variations exist. Here's about what I did.

Frozen Key Lime Pie

1 1/2 cups graham cracker crumbs
1/4 cup butter
1/4 cup sugar

1 pint zesty lemon sorbet (Haagan Daazs)-softened
1 pint lime sherbet-softened
1 pint vanilla frozen yogurt-softened
Fresh Lime juice (I added two limes' worth)
1 Tbsp of fresh lime zest

Combine the graham cracker crumbs, butter and sugar in a bowl. Press into a pie inch tin and freeze for about 15 minutes.

Combine the softened sherbets and frozen yogurts. Add lime juice and lime zest (I had to add more lime juice and zest than what the recipe calls for to make it more "limey" but do as you please). Pour into frozen crust and allow to freeze for at least 4-5 hours before serving.

Garnish with fresh lime slices, toasted coconut, whipped cream, etc.

1 comment:

Danielle said...

That's funny because I've been craving limes lately too ... so fresh ... I think the taste matches a lime's color perfectly, too.