Why that is the title, I have no idea but that is what it is. I decided to write a whole blog on my Key Lime Pie Story. A few years ago everyone wanted me to bring my famous key lime pie to Thanksgiving dinner, the thing is I had never made a key lime pie in my life. I usually make my chocolate mint cream pie for Thanksgiving dinner and I couldn't figure out where in the world they kept getting this famous key lime pie of mine from. Then I figured out they meant Grandma's Key Lime Pie that she bought one year but I didn't figure that out until I decided to make one myself, because frankly they begged me to make one. So I made a Key Lime Pie and it was not my best; although everyone enjoyed it immensely and raved forever about it. Well over the course of a few years I have gotten much better at making my famous key lime pie, and have learned a few shortcuts and whatnots so it doesn't take a millenium to make it. Seriously have you ever tried juicing about 30 tiny little Key Limes?! It is a nightmare and everyone involved is literally dyed green from the experience. I mention all of this because my brother just helped me refinance my home and I asked him what he would like as a little something to say thanks and he said a little key lime pie would be nice. So here is the pie I make with a few shortcuts, if you want to make a real pie crust and juice 50 limes so it will be totally authentic, be my guest.
Susan's Famous Key Lime Pie
1 graham cracker crust for a 9' in pie
( I have made one by crushing up my own graham crackers, I have bought the crumbs, I have even made a typical real dough pie crust and still I like the Keebler 2 X servings graham cracker pie crust, plus it is soooo much faster but whatever, just a crust of some type)
1 8 oz Philadelphia Cream Cheese room temperature
( now it really does matter if it is room temperature because that first pie of which everyone raved and I thought a mess was from non-room temp cream cheese and it had little lumps which are not attractive but hey that is what whipped cream is for right, to cover it up.)
1 can of sweet and condensed milk
1/2 cup of key lime juice plus the juice of 1 lemon and 1 lime
(now you can juice all those little tiny rip your finger off key limes but I have found that you can find some pretty good bottled key lime juices and I use those plus the juice of one real lime or lemon for that real flavor.)
3 tsp of zest of key limes or a lemon or a lime or a combo of all three just three tsps of something citrus
1 12 oz container of cool whip, thawed
Beat cream cheese until smooth and clings to sides of bowl; then add the sweet and condensed milk and mix. Add zest and juices to taste, I like mine a little more on the tart side plus the cool whip mellows it out quite a bit so don't be afraid to add more juice. Then some people would say to add food coloring but I think that food dyed unnatural colors of green are prone to make one hurl and just looks less appetizing so if you must have it bright green go ahead but I will not do that Sam I Am. Then fold in the 2 cups of the cool whip. Place in crust and either freeze for about 4 hours to set it or in the fridge overnight. Add rest of cream on top in whatever pattern floats your boat and top with either a thin slice of lime or I didn't have lime last time so I shaved some white chocolate on top and it looked lovely. Store leftovers in the fridge if there are any because after all this is Susan's Famous Key Lime Pie. Someday I really am going to have to try Grandma's Key Lime Pie.
