Key Lime Pie
This has been and always will be one of my favorite citrus pies. I fell in love with it when I moved to Florida. I actually had my first piece of Key Lime Pie in Key West the first time I was there. I have been hooked ever since. I can’t even remember how many years ago that was. Now though, I am there almost every weekend. Of course now I just get the best pie on the island from my dear friend (and adopted sister) Olga. Her recipe turns out the best key lime pie ever. My second favorite would have to be the one at Blue Heaven. The meringue is so high that you have to work your way through it to get to the wonderful key lime pie itself…It’s worth every tasty mouthful. And Yes, below is an actual picture of their pie. My mouth is drooling.
If y’all haven’t had a key lime pie, you definitely need to try it. They are so refreshing and tart. I topped mine with some home made whipped cream and slivered almonds. I think this will be a keeper for y’all.
Ingredients:
- 2 packages graham cracker – crushed
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 3 (14 ounce) cans sweetened condensed milk
- 5 egg yolks
- 2 cups key lime juice (I used about 43 key limes, you can buy store bought)
- zest of two key limes
- Sweetened whipped cream
- In a small bowl, combine cracker crumbs, brown sugar and melted butter. Press mixture about a 1/4 inch thick in the bottom and sides of a deep dished pie pan.
- In the bowl of your stand mixer, mix condensed milk, egg yolks, lime zest and lime juice on low speed until well-blended (it should be creamy in color and slightly thickened) 2-3 minutes.
- Pour into prepared pie shell and bake in preheated 350 degree oven 18 to 24 minutes.
- Remove from oven and let cool.
- Refrigerate 6 to 8 hours before serving.
- Garnish with sweetened whipped cream.
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