Creamy, custardy, sweet and tangy pie is totally top of the list of things to make this summer – no travel required for these true tasting mini no bake key lime pie treats!
Dish Count :: 1 Food Processor, 6-8 Mini Mason Jars
Being a woman in the construction and project management field is a pretty cool thing. It was a field I fell into completely by accident. But my days often present new challenges and even though the majority of my time is spent behind a computer, its the days I get to go into the field and see it all up close that are always really exciting. My current project is building a building that will house the building of airplanes for Boeing – pretty neat stuff – especially since I am the 4th generation of my family to work at or for Boeing! My great grandma was even a Rosie the Riveter! And the guys I work with are some of the best in the business, the good ol’ boys that build monuments made of steel and iron.
So, like I said – it’s construction, so though not always the most refined or ones with a lot of words, I found out last week after my mini-work-tragedy, that these guys have hearts of gold.
The day after Struggles II passed away right before my eyes after three years of being my work buddy, my desk companion, and yes even my travel companion on long weekend road trips where he would sit in his travel mug in my cup holder, I came into work to find an empty dark tank and a little sadness in my heart.
Sure, he received a proper send off down the toilet in a Red Solo Cup – or as I call it, the Toby Keith send off – but walking into work with a dark tank was a little sad.
While I was tucked into meetings and shut away in conference rooms, the powers that be were at work – namely my boss and old school iron worker construction manager (CM).
Once I was finally planted back at my desk, working away on the latest presentation, our CM walks in dressed in his usual hard hat, sunglasses and vest leading me to think nothing of it, he walks in momentarily stopping at my desk and sets down a cup with a someone gruff “Don’t mention this again.” and walks away. By the time I look down, this is what I see…
A new Struggles!!
In Seahawks colors none the less.
These guys blow me away. I laugh at the image a gruff old iron worker in full construction garb standing in front of a row of fish in fish tanks picking out the “perfect” beta for his office engineer and shaking his head the whole time.
But now, all is right in the office once again and we have dubbed him Struggles P. Sherman III. Obviously Struggles was the natural choice, as he is the third in a long line of Struggles the fishes. Sherman, for our famed Richard Sherman, and P. Sherman for any of you who know Finding Nemo… well, this was a given.
I just won’t tell the guys about the “P. Sherman, 42 Wallaby Way, Sydney” hommage… They are construction workers after all, and I have to maintain my credibility somehow.
I made the mini no bake key lime pies for a dinner party a couple weeks ago to celebrate Ben’s graduation with friends! They were a huge hit. I love that they were no bake, too because ain’t no one got time for that! Now, we have about two dozen limes to eat our way through and this helped use some of them up! I trusted Cook’s Country for this recipe, because they tried it 29 different ways before finding this perfect lime combo. They originally made it in one pie, but I wanted minis for easy serving.
And if you’re feeling like a rebel, add a little sugar to the top like I did, and make them brulee!! Damn, we fancy!
If you’re in the mood for more lime – try this Key Lime Curd, too!!
Mini No Bake Key Lime Pie
1 package Graham Crackers
4 Tbsp Butter, melted
1/2 cup Sugar, divided
1 Tbsp Lime Zest
1 cup Fresh Lime Juice (6-8 limes, or 40 Key Limes)
1 8oz package Cream Cheese, room temperature
1 can 14oz. Condensed Milk
1/3 cup Instant Vanilla Pudding
1 1/4 tsp Unflavored Gelatin
1 tsp Vanilla
Preheat the oven to 350 degrees. In a large food processor with a blade attachment, add in the graham crackers and 1/4 cup of sugar and pulse until crumbs form. Add in the melted butter and continue to pulse until the mix looks like wet sand. Dive into 6-8 mini ramekins or mason jars. Place in the jars on a cookie sheet and place in the oven for about 10 minutes. Remove and allow them to cool.
In a small dish, add in the gelatin and 4 tablespoons of the lime juice and allow the gelatin to "bloom", about five minutes. Once it has bloomed, place in the microwave and microwave for 10-15 seconds, until the gelatin melts completely.
Wipe out the food processor bowl and blade and place back on the base. Into the bowl, add in the remaining 1/4 cup sugar and lime zest. Pulse together until the sugar begins to look slightly green. Add the softened cream cheese into the bowl and mix until smooth. Next pour in the condensed milk, and vanilla pudding mix and blend until smooth. Scrape down the sides and bottom of the bowl to ensure all the mixture has been blended uniformly.
Add the gelatin, remaining lime juice and vanilla to the mixture and blend until completely combined. Pour into each of the ramekins or cooled mason jars. Place the filled jars in the fridge for 4-6 hours, or overnight. Serve chilled with a slice of lime on top or sprinkle with a little sugar and use a blow torch to brulee the tops for a fancy touch!!
Lightly Adapted from Cook's Country Ice Box Key Lime Pie from Blue Ribbon Desserts