Key Lime Pie

I love Key Lime Pie!  It is one of the easiest things to cook and I always get rave reviews.  Although it does take some time juicing the key limes, it is well worth it.

Key Lime Pie:

1/2 Cup key lime juice (it usually takes between 12 and 15 little key limes to get this amount)
3 Egg yolks (they say the more egg yolks you use the better the pie, I usually use only 3)
1 Can sweetened condensed milk
1 Graham cracker pie crust (sometimes I make my own out of 2 cups graham cracker crumbles and  1/2 stick of butter)

Mix the key lime juice, egg yolks and sweet condensed milk until smooth and creamy

Pour into graham cracker pie crust

Bake at 350 degrees for 20 – 25 minutes

Best served at room temperature

Note:  Once on a charter we decided to make individual key lime brûlée – I broke up the pie shell and pressed into the brûlée cups, poured the key lime mixture into each and cooked according to the recipe above – once done we added brûlée sugar on top and torched it to create the hard cooked sugar coating – it turned out great (Thanks to Nancy and her “flame thrower” she picked up at the local hardware store).

One Response to Key Lime Pie

  1. Peggy Holly says:

    We may have Key Lime pie too!!

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