As the warm days of summer begin to fade and the chilly Autumn breeze stirs up thoughts of hot cider and pumpkin pie…I’m in denial over here in my deck chair, thinking happy thoughts of Key Lime Pie and Pina Colada Fruit Dip.
*Notice I said “thinking”…not “eating”. Both were fixed for our birthday bash in August – before my 100 days to Healthy kicked off. Just in case you were inclined to judge.
{Dreaming about sugar is calorie free, baby!}
Seeing I’m a sucker for fruity, froo-froo drinks {with little umbrellas}…and seeing I really never get to indulge in them {official date nights are few and far between, and expensive girly drinks are even less frequently indulged in}…I figured I’d bring the “froo-froo” home in family style.
And I love me some Key Lime Pie. Uh-huh!
I figured I should share these recipes with you before they become completely seasonally irrelevant, so without further ado…I present you with the best {and most fantastically easy} fruit dip and limey pie in the whole wide world:
Pina Colada Fruit Dip
Ingredients
- 1 (8 ounce) cans crushed pineapple with juice, undrained
- 1 (3 1/2 ounce) packages vanilla instant pudding mix
- 1 teaspoon coconut extract
- 3/4 cup milk
- 1/2 cup sour cream
- mixed fruit {I love sticking them on kebab sticks and displaying them in a vase}
Directions
- Whip up all the ingredients in a food processor or blender {for about 30 seconds or until well blended}
- Refrigerate for several hours to mingle the yummy flavors
- Serve with fresh fruit
and…to keep the tropical vibes buzzing {and because I love you and don’t think you can live another day without making this scrumptious limey pie}…
Warning: this stuff is HIGHLY addictive {and astonishingly quick & easy to make, which simply makes matters worse}
Consider yourselves warned.
Key Lime Pie
Ingredients:
- 4 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust {or in the case above, because I was making a large quantity, I made my own crust out of blended graham crackers, butter and sugar, and doubled the recipe}
- As much lime zest as you feel like zesting {how’s that for accuracy?}
Directions:
1. Preheat oven to 375* F
2. Plop the egg yolks, sweetened condensed milk, lime juice and zest into your blender. Mix well. Pour into graham cracker crust.
3. Bake in preheated oven for 15-20 minutes until set. Allow to cool. Top with some squirts of cream and garnish with a little lime slices. Ooooh la la!
This is my go-to for company and potlucks…there is never a single piece left! I love that I almost always have all the ingredients on hand, and have never met a person who doesn’t rave about it.
Random fact: I started making this recipe as a tween – in the form of Lemon Meringue {simply replace the lime juice with lemon juice, and instead of whipped topping, whip up the left-over egg whites to stiff peaks, adding in some powdered sugar, and plop it on top before you pop it in the oven…voila! You have lemon meringue}.
There you have it…a tropical chunk of pretty sugar.
Now do the limbo!
