As I drove home this afternoon, I remembered his request. Cub was my first stop, where I picked up a few groceries for the weekend. Sweetened condensed milk and eggs were sure to be less expensive at Aldi, so I headed that direction before returning to our apartment. After emptying my bags and putting things away, I realized that I had neglected to purchase any sweetened condensed milk. So, I headed to the closest grocery store, La Favorita. Fat-free La Leche cost me $1.60 for 14 oz, but it probably would have cost more in gas if I had chosen to "save money" and return to Aldi.
Joey’s pie is baked in a convection oven. It is nearly July in Minnesota. That is not the time to turn on one’s oven if it is not necessary. I was glad to find a no-bake recipe on the bottle of key lime juice. The recipe uses cream cheese and whipped topping, which decreases the pucker power of the key lime juice and balances out the sugary sweetness of the condensed milk. Joel and I both enjoyed the finished product.
The recipe only calls for one 9-inch graham cracker pie crust. There was enough filling left over to fill two small glass bowls even after piling the pie crust high with the creamy mixture.
Nellie’s Lemon Cream Cheese Pie
One – 9" graham cracker pie-crust
One – 14 oz. can of sweetened condensed milk
One – 8 oz. package cream cheese
1/2 cup – Nellie & Joe’s Key West Lemon Juice
One – 8 oz. container non-dairy whipped topping
Soften cream cheese and whip with condensed milk until smooth. Fold in whipped topping and lemon juice; blend well, then pour into graham cracker crust. Refrigerate for several hours or overnight; filling should be firm. May be garnished with additional whipped topping.
* Duh! I wondered why the two bottles were in different colors. One noted "new pouring spout" so I assumed that the yellow label was just a new design. Lemons are Yellow. Limes are Green. Ah well. The dessert still tastes good.