CHEF JEFF — ONE BYTE AT A TIME: Key Lime Pie

Here’s a lovely no-cook summer dessert.

Key Lime Pie

1 14-ounce can sweetened condensed milk

1 8-ounce package cream cheese, softened

¾ cup plus 2 tablespoons fresh-squeezed Key lime juice

½ teaspoon vanilla

1 homemade graham cracker crust, baked in a 9-inch, deep-dish pie pan

Place condensed milk, cream cheese, lime juice, vanilla in food processor or large bowl of electric mixer fitted with wire whisk beater.Blend or whisk on medium speed until very light, well mixed. Place filling in cooled, baked crust. Refrigerate at least 8 hours before serving. Garnish with fresh whipped cream, twisted lime slices.

Yield: Serves 8.

Approximate nutritional analysis per serving: 451 calories, 44 percent of calories from fat, 22.3 grams fat (11.3 grams saturated), 53.9 milligrams cholesterol, 8.6 grams protein, 56.5 grams carbohydrates, 0.5 grams fiber, 319.3 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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