Key Lime Pie

Need a recipe for a Fourth of July picnic, or just want to make something completely yummy? This is it. Its extremely easy, fun, summery, and a crowd pleaser.
Its Key Lime Pie.

This dessert is not gourmet, by any means. You could barely call it made from scratch, but it is delicious and it is easy, and sometimes that's all you need.

The pie is super simple. I went the supermarket route. I bought a pre-made graham cracker crust. I would have made that because it is very easy, but my food processor isn't the best and I don't have a metal 9 inch pie pan!

For the filling, it is only 3 different ingredients. It is a can of sweetened condensed milk, key lime juice (not PLAIN lime juice) and egg yolks. Make sure you use key lime juice. It is different than regular lime juice. I recommend you use Nellie and Joe's Key lime juice. It is really the best in my opinion. It is a little hard to find, however. I could not find it at Wal-Mart, but Target does carry it (the super versions of both stores). I found it at my local grocery store, but I know nationally Whole Foods and Fresh Market do carry it.It is in a light green opaque bottle with Nellie and Joe's clearly on the front. Make sure it is their Key Lime juice, not their Key lemon juice. Check near the juice aisle by the bottled lemon juice, near the citrus in the produce department on a stand, and also the mixer aisle. We went back to a store we thought did not have it, but it was with their alcohol mixers, like you know cocktail olives, margarita mix etc.

Yes, you could use actual Key limes, but if you have never seen them they are very tiny, about the size of a cherry tomato, so it is kind of a pain in the butt to juice them. Besides, the juice from the bottle has a distinctive taste that really makes the pie. I did, however, buy one regular lime strictly for garnish.

When you have all the ingredients, just blend until smooth and then pour into the pie shell. Bake for 15 minutes at 350. I baked it exactly that. It is just to set it and pasteurize the eggs; it should not get the pie brown. I used my toaster oven for this. It was just more convenient and does not heat up the house as much.

When done, generously top with whipped cream or Cool Whip. This type of Key lime pie does not really lend itself to meringue. I chose Cool Whip from the can for its staying power(UPDATE: I wrote this before I took pictures, I waited about an hour to take pictures and the cool whip was all flat so its not the prettiest pie in the world! See above photo compared to below photo and the diffrence in Cool Whip height), and its taste against the tangy pie. I would also use freshly whipped cream however, if that is what you like. Top with a lime slice or freshly grated lime zest or maybe a fresh lime zest ribbon.

Share and Enjoy.





Key Lime Pie

Adapted from Nellie and Joe's Famous Key Lime Pie Recipe
Makes one 9 inch pie

For Crust (if homemade):
~15 full large rectangles of graham crackers
1/3-1/2 cup melted salted butter
1/4-1/3 cup sugar

For Filling: (enough for a completly filled crust, for less filling halve filling recipe)
2 cans sweetened condensed milk
6 egg yolks
Scant 1 cup of Nellie and Joe's Key Lime Juice

To Make Crust:
1. Pulse graham crackers in a food processor until crumbs.
2. Add melted butter and sugar.
3. Stir until clumps form. Pat into a 9 inch metal metal pie pan.
4. Bake at 350 for 7-10 minutes, or until slightly golden and set.

To Make Filling:
1. Pour sweetened condensed milk, egg yolks, and lime juice into bowl.
2. Blend until smooth and thick, about 2 minutes
3. Pour into baked, cooled pie crust.
4. Bake at 350 for 15 minutes. Do NOT let the pie brown.
5. Top with whipped cream or Cool Whip. Garnish with lime slices, lime zest, or a lime ribbon.