July 28, 2016

Key Lime Pie Cones

The other week we tried to replicate a Key Lime Pie Martini. It was close but not close enough to use all our supplies making them, which meant I had a partial can of sweetened condensed milk in the fridge. Rather than wasting it, I decided to try this recipe from Sweet ReciPEAS that I had a seen a few weeks earlier. Let's just say that those martinis weren't a waste because these Key Lime Pie Cones are amazing!

The recipe includes no eggs, so they only require a short baking time that doesn't burn the ice cream cone. The cones do get a bit chewy as they sit, so these would be best served the day they are made ideally as soon as they are thoroughly chilled. By the second day, the cones are all chew with no crunch. I simply put cool whip in a piping bag to make them pretty, but you could easily make homemade whipped cream or simply dollup on some cool whip if that's how you roll.

These will be made again. They might even be better than real key lime pie with meringue, and they're definitely easier. (That says a lot considering how easy key lime pie is to make.) I think they'd be perfect for a gathering of friends because they're individual portions, cute and delicious!

I'll share her measurements, although I tweaked them down to use just the sweetened condensed milk I had left. I'm guessing this recipe would yield about 16 sugar cones and use a container of cool whip. If you could find mini sugar cones, you could probably shorten the bake time to about 5 minutes and have plenty more as minis.

Key Lime Pie Cones
Sugar cones
2 14 oz. can sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
Cool Whip

Preheat oven to 350ºF. Cover a bundt pan tightly with aluminum foil. Poke a hole in the foil, and insert a sugar cone into the hole. Repeat as needed with the other cones. (The foil holds them in place for baking, so they don't tip.)

Combine the sweetened condensed milk, sour cream and lime juice together until evenly mixed. Distribute evenly among desired amount of cones. (The mixture will not rise, so you can fill them to the top.) Bake about 7 minutes, until set. Cool completely, and then chill in the refrigerator at least 3 hours before serving. Top with cool whip immediately prior to serving. Makes about 16 cones.