I recently found limes on sale at the local market. They were abundantly-sized, too. And speaking of abundance, they were 5-for-a-dollar. That's a steal in my neck of the woods, so naturally I bought 15 of them.
And as much as I'd like to think I can drink that many mojitos, I opted to put these limes to another use.
Technically, the recipe is called Icebox Key Lime Pie, but I didn't actually use key limes. America's Test Kitchen states the taste tester's reviews between real key limes and the more common Persian variety were mixed, and therefore interchangeable. Thanks for the knowledge, ATK!
Off to make a fresh, buttery graham cracker crust.
The filling recipe comes from Cook's Country, which is part of the ATK family of websites. ATK offers a wealth of kitchen knowledge, including equipment reviews and taste tests. Can you tell I'm a fan? A subscription is worth it.
I digress. The filling is a blend of a lot fresh lime juice and zest, sweetened condensed milk, cream cheese, a bit of unflavored gelatin to set the whole pie. After blitzing all the ingredients together in my trusty Cuisinart and spreading the filling into the graham cracker crust, it looks like this:
Then it goes in the fridge and my patience gets tried.
After that trying period, my patience is rewarded! A little garnish of some freshly whipped cream, mint, and lime, and it's a perfect day on the deck with a summery desert.
And just so you know, the recipe didn't actually call for all 15 limes, so I still had a few leftover for plenty of mojitos.