The world's best key lime pie

Key lime pie is my absolute favorite dessert. And this was the EASIEST recipe to make. And honestly, not to toot my own horn, but it's the best key lime pie I've ever had.

Ingredients

9-inch graham cracker pie crust (Deep-dish if you can find it or 10-inch pie crust)

Four eggs (you will just use the yolks)

2 (14-ounce) cans condensed milk

1 cup of key lime juice (you could probably use regular lime juice, but the key lime is what made the flavor for me! We found ours at the local Harry's Farmers Market)

Sour cream

Powdered sugar

One lime for zesting (optional)


Old photo collage, but I used the same recipe.

Directions
Pre-heat the oven to 325 degrees F. Combine the condensed milk, key lime juice and egg yolks. Whisk until well blended and place the filling in the pie shell. We had so much mixture left over the first time I made this that we put them in tiny bunt cakes (please see photo above). Bake for 30-35 minutes and then chill in the refrigerator for at least 4 hours.

Yay! A new photo!

Once chilled, combine about a cup of sour cream to three+ tablespoons powdered sugar (do it to your taste) and use to dollop on the top. Some people spread the topping over the whole thing before serving, but I like to give people the option, though I personally love the sour cream/powdered sugar mixture. Cuts the tartness of the pie. Then freshly zest lime over the top of the sour cream as a garnish and serve chilled.


And enjoyed best with friends.

Banana Spice Pie

Monday night we had girls' night at my friend Amy's house, so Sunday night I made Banana Spice Pie. While Key Lime Pie is my absolute favorite pie (at the moment), this Banana Spice Pie is a close second. Thank you to Kraft Foods for the recipe. They call it Banana Caramel Spice Pie, but I don't use the caramel, so it is just Banana Spice Pie.

It's super-duper easy, and with a few low-fat/fat-free modifications, it isn't THAT bad for you.

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 8 servings

Ingredients:

1 large ripe banana, sliced (make sure the banana is fairly ripe, but not super mushy ripe)

1 6 oz. OREO Pie Crust

2 cups cold milk (I used skim milk, even though Cam says that is not real milk. The boy also likes pimento cheese, so what does he really know about food?)

2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling (Make sure the boxes are instant! White Chocolate JELL-O pudding mix is also available in fat-free, though I have a hard time just finding the regular version.)

1/2 tsp. ground cinnamon

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (I used low-fat Kroger brand - it's cheaper and tastes the same. And try to use it thawed - it makes the pie much fluffier.)

1 cup caramel ice cream topping (optional - I don't use this, but I bet it tastes really good)



Directions:

Place banana slices on bottom of crust. Blend dry pudding mixes and cinnamon in a large bowl. Pour in cold milk and beat with a wire whisk 2 minutes (it feels like forever!) or until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Optionally, serve topped with caramel topping. Store leftover pie in refrigerator. Though I can almost promise you there will be no leftovers.


So delicious and creamy!