curd your enthusiasm #EffortlessPies

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You may or may not remember, but I'll never forget--I spent about 4 years working in a small bakery doing everything from baking cookies and decorating cakes (two things I loved) to making pies, which I quickly came to detest.

Pie crust is so fickle! Even when you have a great recipe, quality ingredients, and a foolproof method, things often go awry, and I find that extremely frustrating. I rarely bake pies at home, and for that reason, I was excited to discover Keebler® Ready Crust® Mini Graham Cracker Pie Crusts. By layering the crusts with lime curd and Oikos® Key Lime Greek Yogurt and topping it all off with a generous swirl of Reddi-wip® and some lime zest, I was able to create a refreshing, delicious, and impressive dessert in a matter of minutes. Not only are these practically effortless, they're a breeze to clean up and are quite a healthy dessert option!

I'd be remiss if I didn't comment on the surprisingly low cost of creating these delightful treats. All told, I spent less than $10 on the ingredients, but the pies taste like something for which bakeries would charge $5 a pop! I bought three containers of Oikos® Key Lime Greek Yogurt and divided it evenly among the 6 Keebler® Ready Crust® Mini Graham Cracker Pie Crusts. There was more than enough Reddi-wip® to go around, and I had extra lime curd too! I couldn't be more excited about and impressed by the deals I got on these items, and the resulting desserts satisfied both my appetite and my desire to save money!

If you need a quick, easy, inexpensive, and delicious dessert, all you need to do is hustle over to Walmart and pick up three or four key items!

Quick Curd of Lime
(printable recipe)
Makes about 2 cups

Ingredients:

• 1 cup granulated sugar
• 3 eggs
• 1 cup fresh lime juice
• 3 limes, zested
• 1/2 cup unsalted butter, melted and slightly cooled

Directions:
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lime juice, lime zest, and melted butter.
Cook in the microwave for one minute intervals, stirring after each minute, until the mixture is thick enough to coat the back of a metal spoon, anywhere from 5-7 minutes.
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.