Earlier this week, we had a church picnic and I needed a covered dish to take along. I love to cook and eat foods that are in season because ingredients that are at their peak will always taste the best. Summertime is the season for blueberries and cold watermelon, and my herb garden was ripe with fresh basil and mint. Continue reading “Watermelon Berry-Lime Fruit Salad”
A pie doesn’t have to be complicated. With only six ingredients, this Lime Cheesecake Pie takes literally minutes to assemble and the freezer does the rest! Cold, refreshing, creamy and tart, this is the best and easiest pie you’ll ever make. It’s fantastic in the spring and summer when the temperatures outside are really hot. You can make it as light as you like too, by purchasing lower fat ingredients. Start by juicing some fresh limes. You’ll need 1/3 of a cup. I have a juicer, but no fancy equipment is needed. Just roll your lime under the palm of your hand a few times while pressing gently or pop the lime in the microwave for about 15 seconds to get those juices flowing. The lime flavor is what makes this pie AWESOME.
Pour the mixture into a 9-inch graham cracker crust. Mine is store-bought, but you can always make your own (it’s just graham cracker crumbs and melted butter). Spread the mixture evenly into the pie crust…
Here’s the recipe, courtesy of The Taste of Home Cookbook:
1 pkg 8 oz cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lime juice
1 1/2 teaspoons vanilla extract
1 graham cracker crust (9 inches)
1 carton 8 oz frozen whipped cream topping, thawed
Lime slices, fresh mint for garnish
In a large bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate 2 hours. Spread with whipped topping. Refrigerate 1 hour. Garnish with mint and lime.
This dessert pairs well with seafood. Let me know what you think!