Key Lime Pepper Jelly Pie

 

 

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!

Ingredients

Crust

1 pie shell            pre-made walnut/graham cracker crust

Filling

28 oz                    sweetened condensed milk

1/2 cup                sour cream

3/4 cup                key lime juice

1  zest                   from a lemon or lime

Topping

1 rounded tbsp.   pepper jelly

whipped cream – optional

Directions     Preheat oven to 350 F

  1.  In a medium bowl whisk together the filling ingredients until thoroughly combined.
  2.  Pour filling into a pre-made pie shell.
  3.  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.
  4.  Let pie cool to room temperature then refrigerate for 2 – 24 hours prior to cutting and serving.
  5.  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.
  6.  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.

If you are looking for other tips, food pairings or over 105 recipes that are designed for those who travel in an RV, check out:
My cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on Ebay and my blog site at : https:/smallkitchenbigflavorsblog.wordpress.com

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