It’s generally considered common knowledge that key lime pie was invented in Key West, Florida, where key limes grow in abundance. However, evidence has emerged to suggest that the classic tart dessert did not originate there, much to the dismay of Floridians! Research suggests that the Borden milk company created the recipe, and quite intentionally to sell more sweetened condensed milk, an important ingredient in key lime pie.
There are countless variations on key lime pie. There are even recipes for key lime tart, like this one. This key lime tart recipe happens to be especially easy. It has all the delicious, smooth, tart taste without the need to make a crust. It’s perfect for busy people who like to bake but don’t have the time to make every aspect of a dessert from scratch.
Cuisine: American
Prep Time: 10 minutes plus 1 hour to chill
Cook Time: 0 minutes
Total Time: 1 hour and 10 minutes
Servings: 12
Ingredients
- 1/2 cup cream cheese, softened
- 1/4 cup sweetened condensed milk
- 2 tablespoons lime juice (1 lime)
- 1/4 teaspoon lime zest (optional)
- 1 box mini phyllo shells (I prefer Athens brand)
- lime slices, sliced thin and cut into eighths, for garnish (optional)
Here’s how to make it:
- In a small bowl, combine cream cheese and condensed milk. Mix until light and fluffy. Add lime juice and zest. Mix thoroughly and then chill for 1 hour.
- Spoon or pipe into unbaked phyllo shells. Garnish with lemon slices, if desired.
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