Today’s guest post comes from my great friend Jodi Ambrose. You might remember her name if you have been following me for a while. She’s not a food blogger, she’s a relationship/sex/often hilarious blogger and author, but last year she decided to write a cookbook with her husband, and asked me if I would want to add a recipe or two. She decided my Crab Cakes and Mozzarella, Tomato, and Artichoke Salad would be a perfect fit, so now you can find them not only here on my blog, but in Jodi’s cookbook too! You can find out more about the cookbook in her post.
If you do know her already, you can clearly see she toned herself down A LOT for this post. I’m a little disappointed, I love her mouthiness! But, you all might not appreciate a recipe post full of bad words, so you’ll just have to follow her if you want to read more about her sassy self <3. Now, I will hand you over to Jodi!
Hi everyone! First and foremost, I wish to thank the lovely Bernadette for inviting me to do a guest post. I always enjoy visiting here and seeing what new and mouthwatering treats she’s sharing with us. Not only is she chock full of fantastic recipes, but she was kind enough to let me publish two of them in my cookbook, Darn Good Eats. Every recipe of hers that I make is better than the last—I’m so glad we stumbled across one another in the great vastness of the blogging world.
Now, on to a fresh-tasting, easy-to-make slice of lime heaven!
For my birthday in early June I was blessed to receive two tasty desserts. One was full of gooey chocolate decadence from the hubby. The other was a refreshing treat from my mom that was delightfully delicious, full of crisp flavor, and turned out to be a perfect palette cleanser after a heavy birthday meal. Both treats were simply amazing, but I want to share with you the recipe for Mom’s Dreamy Lime Cream Pie as out of the two bits of dessert yumminess, it’s the only one I can make without messing it up!
One of the great things about this pie is that not only will your taste buds sing when you bite into it, but it is so quick and easy to throw together for a last-minute barbeque, a night out with friends or a family dinner, that both creative chefs (like my mom, my hubby and Bernadette) and reluctant cooks (like me) can whip it up in a flash—but no one has to know that but us hens!
Here’s Mom’s original recipe:
To make it easier for you to copy and paste, here it is in regular text with just a little more detail to boot.
One 8-ounce container of chilled, but defrosted, Cool Whip
One 14-ounce can of sweetened condensed milk (we usually get Eagle brand)
4 – 4 ½ ounces of lime (or lemon) juice (go with the 4 ½)*
One graham cracker crust, 8-inch
Optional: 2-3 ounces of very small pieces of drained pineapple (I don’t like the pineapple in the pie which is why it’s not included in her hand-written recipe, but mom loves it that way)
*We use 4 ½ ounces of juice because when you buy one of those little lime-shaped juice containers in the produce section they usually contain 4 ½ ounces, so that’s what we go with. It’s not overly tart with the extra half ounce, but if you are tart-sensitive go with 4 ounces the first time you make it and then add more the next time if you’re in an adventurous mood.
Add the Cool Whip to a medium-sized bowl.
Pour the condensed milk over the Cool Whip and gently fold it together until it’s completely mixed.
Add the lime juice and lightly stir until thoroughly blended (but don’t over blend, just until mixed is fine).
OPTIONAL: Add the pineapple and gently mix.
Pour into the pie crust.
You can keep it in the fridge or the freezer. Mom likes it best out of the fridge. I like it best about 5 minutes out of the freezer. You be the judge!
So there you have it! In a world full of sumptuous desserts that give you a cavity just by looking at them, I thought I’d mix it up a bit by giving you something that takes all of 3 minutes to make and has a bit of an edge to it. No one ever said that simple can’t be elegant. If you want to dress it up like I did in the picture, just throw a lime twist on top of it or put a few lime slices on the plate. You could even put another dollop of Cool Whip on top to make it look pretty. The extra Cool Whip would also work out for the tart-sensitive amongst you—give you a little extra sweet to go along with it.
Whether you make it with lime or lemon, with or without pineapple or extra Cool Whip, you are in for quite the tasty treat. I hope you enjoy it as much as we did, and just so you know, while mom says it lasts 2-3 days in the fridge, I’ve keep it in there for as many as 5 and it still tasted fine (one can only eat so many desserts at once!). But you won’t even have to think about that because chances are it won’t last in your fridge for more than a day. Who can resist a refreshing lime cream pie?
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