Happy Wednesday!
Hubby and I recently celebrated our anniversary.  It was a nice, low-key evening at one of our favorite restaurants (I love Bonefish Grill).  We played a short card game over drinks and appetizers, enjoyed food that I cannot cook skillfully at home, and overall had a relaxing evening over the glow of our LED table candle, LOL.  And hey, any night where I’m not cooking and/or washing up afterwards is a winner.
I did do a little cooking that day: a super-easy Key Lime Pie for our anniversary dessert back at home.  It only took 20 minutes to make, including the prep!  (That means my kitchen wasn’t heated up, either).  I modified the original recipe a bit by using a gallon-size ziploc bag for mixing, so no cleanup.  Wahoo!
Like to give it a try?  Here it is:

4-Ingredient Key Lime Pie

Key Lime Pie 003

…did I think to take a pic BEFORE we dug into it? Ah, well…

5 egg yolks (for a tip on separating yolks and whites, check out this post)
1 can (14 oz) sweetened condensed milk
1/2 cup Key Lime juice (not regular lime juice)
1 ready-made (9-inch) graham cracker pie crust
Preheat oven to 375 degrees.
Dump yolks, sweetened condensed milk, and juice in a gallon-size ziploc bag.  Close bag and squeeze contents around until well-mixed.
Open the bag enough to pour contents into the pie crust.
Bake for 15 minutes (it won’t look done, but it is).
Remove from oven and cool.
You can eat it as soon as it’s cool, or refrigerate it first.  Make sure to store any leftovers, covered, in the fridge.
A special thanks to my friend Kelly for sharing this with me!  If you’re into fiber-based crafts (and more), check out the hyperlink for her page.
Do you have a favorite dessert for celebrating special occasions?  What’s your easiest dessert?  I’d love to hear from you.
Until next time,

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