Another pot luck this past weekend. This time with a St. Patrick's Day theme. I thought a key lime pie might be 'green' enough to honor the occasion. I had lots of compliments from folks.
KEY LIME PIE
Crust:
1-1/2 cups graham cracker crumbs
3 Tablespoons granulated sugar
5 tablespoons butter, melted
Filling:
2 cans sweetened condensed milk
1/2 cup sour cream
3 egg yolks
1/2 cup key lime juice (I used regular lime juice)
1 teaspoon lime zest
Whipped Cream:
1 cup heavy whipping cream
2 Tablespoons granulated sugar
1/2 teaspoon vanilla
To prepare crust mix ingredients together until crumbs are moist. Pat down in a 9 inch pie pan. Chill for 30 minutes.
To prepare filling, stir together condensed milk, sour cream, egg yolks until blended. Add lime juice and zest and mix with mixer until smooth. Pour into chilled crust.
Bake for 15 minutes until crust is lightly browned. Do not overcook. Cool completely.
Combine whipping cream, sugar and vanilla and mix on high speed until peaks form. Top pie with whipping cream. Chill for 3 to 4 hours or overnight.
A recent pot luck around Valentine's Day made me look for something appropriate. I landed on this dessert from several recipes I had seen. Yummy stuff.
STRAWBERRY CREAM CHEESE TRIFLE
1 angel food cake (home made or store bought)
2 pints frozen strawberries with sugar
2 8 oz. packages cream cheese
2 8 oz. tubs of Cool Whip
2 cups powdered sugar
I used 2 loaves of angel food cake in this. Cut up the cake into cubes. Thaw out the strawberries. Whip the softened cream cheese with the sugar. Put a layer of cake followed by thawed strawberries with juice, follow with a layer of cream cheese, then a layer of Cool Whip. Repeat for 3 layers ending with Cool Whip on top. Slice some fresh strawberries on top for garnish. Refrigerate several hours or overnight.
