This is a super easy creamy key lime pie with a little zing of red pepper jelly that folks can add to their personal slice as they wish!
Whether you are looking for an easy week night dessert or a camping dessert that is no fuss… consider this recipe.
If you don’t have an oven available, make this pie as directed but omit the baking process but follow the directions to refrigerate the pie 3 or more hours and until serving time.
Scoop the yummy pie ingredients (which will be a little loose like pudding), place portions of the dessert in individual 6 oz. clear cups. Garnish suggestions in the recipe that follows!
1 pie shell pre-made walnut/graham cracker crust
28 oz sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 zest from a lemon or lime
1 rounded tbsp. pepper jelly
whipped cream – optional
Directions Preheat oven to 350 F
- In a medium bowl whisk together the filling ingredients until thoroughly combined.
- Pour filling into a pre-made pie shell.
- Bake for approximately 8 – 10 minutes in an oven preheated to 350F or until custard is slightly set. Note: Pie is ready when small air bubbles on the surface begin to pop. Note: Do not overcook.
- Let pie cool to room temperature then refrigerate for 2 – 24 hours prior to cutting and serving.
- Just prior to serving, top the pie with a whipped cream border (optional). Garnish the center of the pie with a dollop of whipped cream and a rounded tbsp. of red pepper jelly.
- Cover and refrigerate any leftovers.
Note: If you do not have an oven… skip #3 the baking. The pie needs to be refrigerated 3 – 24 hrs. to thicken and hold its shape and may be somewhat loose like pudding, but still delicious.
Alternate garnish: Rather than adding a dollop of red pepper jelly to this pie… you could make an easy Raspberry Coulis: Rinse a small pkg. of fresh or frozen raspberries and half a lemon. Add the juice of the lemon and the fresh raspberries to a small saucepan. Cook and stir the mixture over mediumium low heat. Add 1/3 – 1/2 cup of granulated sugar, stir and continue to let the sauce cook and reduce to a sauce consistency. Strain the thickened sauce if desired. Drizzle 1/2 tsp. over each slice of pie.