Saturday, May 22, 2010

Key Lime Pie

Okay, I found this recipe on (here's the link: and it's so easy it's hard to believe it's so good. I thought making key lime pie would be a real pain (I had no basis for this assumption but it sounds hard), but as you can see, 4 ingredients and about 5 minutes of work and 15 of baking. You could totally make your own graham cracker crust if you have some magical recipe, but graham crackers are pretty much graham crackers to me whether you do it yourself or not, so I bought an 8 inch crust (I had seen some reviewers say that 9-inch was a little big). I made my own homemade vanilla whipped cream and then piped it in little dollops all over the pie after it cooled. Also, I couldn't find key limes to save my life so I used regular lime juice. Floridians would probably tell me I'm a sinner, but the main difference between key limes and regular limes is that keys are a little more tangy and definitely harder to juice. If you can find them, knock yourself out, but you might have to buy several to get the required 1/2 cup of juice for this pie. As it is, the regular limes provided some great flavor. Just DON'T use bottled juice of any kind!

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

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