12/8/11
This is one of the easiest pies to make and one of my favorite's, in fact its probably in my top 10 list. We had been so disappointed in store-bought and restaurant key lime pies. In fact, we were having dinner with Ramon and Marcy at Frontier Pies and we ordered key lime pie. When it came it was green, that was the first clue that it was not key lime pie, but I tasted it anyway. It was pistachio. What followed was an argument with our server where she insisted it was key lime. She never backed down and I didn't eat the pie. So, I had to make our own. We use Nellie & Joe's Key West Lime Juice and always have at least one bottle in the fridge and a graham cracker crust in the pantry. We brought this to the DOI Christmas Lunch too. One taste of real Key Lime Pie and you start to sweat - its great.
Crust: Store-bought Graham Cracker Crust
Filling:
One 14 oz can of sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup (and a little more) Key Lime Juice
Combine condensed milk, egg yolks, key lime juice and blend until smooth. Pour filling into pie shell and bake in pre-heated oven at 350 F for 15 minutes. Cool on wire rack for 10 minutes before refrigerating. Before serving, top with whipped cream and lime slices.
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| Annette and pies |
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| DOI Christmas Lunch |
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| Real Key Lime Pie |
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