I like Key Lime Pie, but I don’t go bonkers for it. I know there are fanatics out there who restlessly search for the most perfect, authentic Key Lime Pie. I am not one of them. I’ll be honest, I couldn’t tell an imperfect pie from a perfect one–Unless it’s one topped with meringue. I don’t care for meringue-topped pies.
That being said, I picked myself up a bag of Key limes:
Which you’ll no doubt notice are much tinier than the usual Persian limes you see in the stores.
And they’re yellower than Persian limes, too. I needed about half the bag to get enough lime juice for the pie. I was a little surprised that my local grocery store actually carried bottles of Key lime juice, but it was a nice fall-back, in case the limes didn’t produce enough. But they did, so it didn’t matter!
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well, then place in a 9-inch pie plate. Pat the crumbs out in an even layer along the bottom and sides of the pie plate. Freeze while making the filling.
In a medium mixing bowl, combine the egg yolks, sweetened, condensed milk and the Key lime juice. Mix well on medium speed.*
Pour the filling into the prepared crust, and bake for 20 minutes at 350 degrees F.
Cool for 10 minutes on a wire rack, then refrigerate for at least 2 hours, preferably overnight, before topping with whipped cream and serving.
Cuisine: American |Recipe Type: Dessert
*It is not necessary to bake a Key Lime Pie. If you don't want to bake it, make sure to beat the condensed milk mixture for a full 5 minutes, and skip the baking/cooling step.
Jay is apparently a bigger Key Lime Pie fan than I am, as he’s been eating this non-stop since I made it. I had one slice (a failed slice I tried to photograph, even though it fell apart), and that’s pretty much all I need for awhile!