Think you aren't good at baking? Well, you are.
This pie takes every shortcut in town and doesn’t apologize for it. Instead of making butter-based pastry from scratch, you turn to Saltines. And instead of making a stovetop custard, you combine sweetened condensed milk, lime juice, and egg yolks. And instead of making meringue, you whip cream.Feeding a crowd? Rather than baking multiple 9-inch pies , bake a slab pie instead. Martha Stewart uses a foolproof, food-processor dough and fills it with anything from sour cherries to peaches.
“Don’t be tempted to let the cheesecake come to room temperature before serving,” Nigella writes. “It slices and tastes better with a bit of fridge-chill on it.”Like a Key lime pie, but it comes together in 10 minutes, and gets served out of a casserole dish . You can thank Ritz crackers, which give this pie its creamy, cakey structure. Besides that, all you need are sweetened condensed milk, heavy cream, and lime juice and zest.
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