Ah, summer time. That’s when you want to make this chilled, no-bake summer pie. The filling is light and fluffy with the perfect sourness of tart lime. When you bite into the pie, the salty crust balances out the sweetness.
The creamy filling uses lime curd, cream cheese, whipping cream, powdered sugar, lime zest, and lime juice. That’s why it’s great for spring and summer. For fall and winter, my favorite Key Lime pie is the kind you bake with sweetened condensed milk and eggs. Problem is, I can’t find the recipe right now.
A few months ago, I was looking for a Key Lime pie recipe that uses lime curd but I couldn’t find one. Last weekend, I was going through piles of recipes and magazines in my office and found this one in a Midwest Living magazine from June 2005. (It’s not Key Lime, but you can use Key Limes if you want. I’ve never been able to tell the difference anyway.) It’s on my blog and Pinterest board now so I’ll know where to find it next time.