Key Lime Pie is my favorite pie. I love that it is like a punch in the face of tart and citrus-y goodness. I made this last night for the Petersen Family Night dessert, and thought that I would share the sugar.
(I forgot to take a picture. This one is from NYU The Common Room)
Key Lime Pie
1/2 c Key Lime juice
(regular lime juice won't work)
3 egg yolks- no whites
1 14 oz. can sweetened condensed milk
1 9" graham cracker crust
limes for garnish
Optional- I added the tiniest amount of the Wilton Leaf Green gel food coloring as I wanted mine to have more of a green tint this time around
Combine and blend the milk, egg yolks, and lime juice until smooth. Pour into pie crust and bake at 350 degrees for 15 minutes. Let sit 10 minutes before refrigerating. Top with whipped cream just before serving; and garnish with sliced limes.
This is so easy to make and so good to eat. I had the pie made and baked in less than 25 minutes. I purchased the Nellie and Joe's Key West Lime Juice at Harmon's for less than $3.50. It has enough juice in it to make at least 3 pies, plus it has this recipe printed directly on the bottle. Or you can squeeze your own key lime juice, just remember that regular lime juice will throw off the taste and you will wind up with a ruined pie. My friend Elise said that Macey's always has key limes for a great price.
The next time I make this, I am going to tweak the recipe and make it my own. I think that I want to add raspberry puree, and make a thick, creamy whipped cream; then garnish with some lime slice twists.
This is the perfect summer treat, and quick to whip up for a summer barbecue. Enjoy