With a title like the one posted above, I bet you couldn’t wait to click over here and see what it was all about.
Today is PI DAY or п Day. Pi, the mathematical constant whose value is the ratio of any circle’s circumfrence to its diameter…a decimal representation that never ends or repeats. When a circle’s diameter is 1, its circumfrence is Pi (п).
However, if you are a food blogger, it means literally, YOU MAKE PIE. So I did.
I made Cheater’s Key Lime Pie. It seemed so fitting as I’m sure math is cheated on the most in school.
However, as Wikipedia claims…”fascination with the number (п) has even carried over into non-mathematical culture”. Is food blogging one of the cultures they are referring to?
Anyway, as I wrote about in my quest for a juicer, squeezing Key Limes can be tedius. Most pie recipes require anywhere from a half-a-cup to a cup of Key Lime juice. It’s a lot. My Key Lime Cupcakes require only a couple tablespoons of the juice which is completely doable. But a cup…it’s a lot. However, there really is no substitution for the freshly squeezed juice so it basically comes down to how much time you want to spend squeezing.
As a result of being short on time, I consulted Real Simple Magazine’s, Fake It Don’t Bake It, section. Low and behold, Key Lime Pie. Perfect. No squeezing. Whew.
However, I did make my own graham cracker crust, but you could easily buy one to make this even quicker.
So, Happy Pi Day. Make sure you get out and eat a giant slice, or make this one, it won’t take long.
Let’s make this together…
Here’s what you will need: Graham cracker crumbs, butter, granulated sugar, heavy cream, limeade concentrate, sweetened condensed milk and and lime zest.
In a medium sized bowl combine, 1-1/2 cups graham cracker crumbs, 6 Tablespoons melted butter and 1/4 cup granulated sugar. Press the mixture into the bottom and sides of a 9″ pie plate with the bottom of a glass. Bake in a 350 degree oven for 8-10 minutes. Cool completely.
Place condensed milk, limeade concentrate, lime zest and heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, about 4-6 hours or overnight.
Garnish with slices of lime and more zest.
The best part.
If you are like me, you can’t wait for a pie to chill and then you have pie ooze.
It still tastes good.
Cheater’s Key Lime Pie
Inspired by Real Simple
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
6- ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
Zest of one lime or several key limes, more for garnish
Lime slices, for garnish
In a medium sized bowl combine, graham cracker crumbs, butter and sugar. Press the mixture into the bottom and sides of a 9″ pie plate with the bottom of a glass. Bake in a 350 degree oven for 8-10 minutes. Cool completely.
Place condensed milk, limeade concentrate, lime zest and heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, about 4-6 hours or overnight.
Garnish with slices of lime and more zest.
What I Was Cooking One Year Ago Today: Whiskey Glazed Corned Beef
