RV Recipes: Glorious Key Lime Pie with Pepper Jelly

 RV Recipes: Glorious Key Lime Pie with Pepper Jelly

This week’s RV Recipe is for Key Lime Pie!

This is a super easy creamy key lime pie with a little zing of red pepper jelly that folks can add to their personal slice as they wish! 

This makes for a perfect camping dessert for this long Fourth of July holiday that will delight everyone around the campfire. ThisKey lime pie is the perfect summertime and belongs in your RV Recipies file!

If you don’t have an oven available, make this key lime pie as directed but omit the baking process but follow the directions to refrigerate the pie 3 or more hours and until serving time.

Scoop the yummy key lime pie ingredients (which will be a little loose like pudding), place portions of the dessert in individual  6 oz. clear cups.  Garnish suggestions in the recipe that follows!

RV Recipe Ingredients for key lime pie

Crust

1 pie shell            pre-made walnut/graham cracker crust

Filling

28 oz                    Borden’s sweetened condensed milk (low price generic brand is too thin consistency)

1/2 cup                sour cream

3/4 cup                key lime juice

1  zest                   from a lemon or lime  

Key Lime Pie Topping

1 rounded tbsp.   pepper jelly

whipped cream – optional

Key Lime Pie Directions – Preheat oven to 350 F

  1.  In a medium bowl whisk together the filling ingredients until thoroughly combined.
  2.  Pour filling into a pre-made pie shell.
  3.  Bake for approximately 8 – 10 minutes in an oven preheated to 350F or until custard is slightly set.                           Note:  Pie is ready when small air bubbles on the surface begin to pop.  Note:  Do not overcook.
  4.  Let pie cool to room temperature then refrigerate for 2 – 24 hours prior to cutting and serving.
  5.  Just prior to serving, top the pie with a whipped cream border (optional). Garnish the center of the pie with a dollop of whipped cream and a rounded tbsp. of red pepper jelly.
  6.  Cover and refrigerate any leftovers.

Note:  If you do not have an oven… skip #3 the baking.  The key lime pie needs to be refrigerated 3 – 24 hrs. to thicken and hold its shape and may be somewhat loose like pudding, but still delicious.

If you are looking for other RV recipes, food pairings or over 105 recipes that are designed for those who travel in an RV r camper, check out my cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on eBay and my blog site at: https:/smallkitchenbigflavorsblog.wordpress.com

 

CLICK HERE for The #1 best Lemon Bar you’ve ever tasted

 

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Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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