I first tasted Key Lime Pie in my twenties while on a business trip to Cape Canaveral, Florida. Though I was a much pickier eater at the time, I immediately liked it. Similar to a lemon pie, but less sharp and creamier, what’s not to like?
This recipe is very simple-it’s probably one of the quickest desserts I make. Instead of making a graham cracker crust, I buy one. I also use bottled key lime juice so the pie can be eaten year-round.
|Stir together with a whisk|
|Ready for the oven|
|Decorating the pie...|
Key Lime Pie
1/2 C. key lime juice
1/2 C. heavy whipping cream
14 oz. sweetened condensed milk
1-2 tsp. lime zest, divided
5 egg yolks
sweetened whipped cream (1 C. whipping cream whipped with 1/4 C. sugar)
graham cracker pie shell
Preheat oven to 325˚F. Whisk sweetened condensed milk with the egg yolks. Stir in whipping cream and lime juice. Add 1-1/2 teaspoons lime zest. Pour into prepared graham cracker crust and bake for 15 to 20 minutes. Top with sweetened whipped cream and a little lime zest.