Key Lime Pie
Unless your limes are key limes (which mine weren't) this doesn't technically qualify as key lime pie, but "lime pie" doesn't sound like a fancy enough name, so key lime pie it is. I was in a hurry today, distracted with the rest of dinner preparations (and my 2 rugrats) so I chose to make this easy and use a store bought crust, which is not something I'd normally do, so please substitute your favorite homemade graham cracker crust if you like. To me this dessert screams summer; it only bakes for 15 minutes, not overheating your kitchen, is easy to prepare, and is cool, tart and refreshing.
-1 graham cracker crust (homemade or store bought)
-1 heaping Tbsp lime zest
-1/2 c fresh lime juice
-4 egg yolks
-1 (14 oz) can sweetened condensed milk
- (optional) whipped cream for topping
In medium bowl, mix together lime zest, lime juice and egg yolks. With mixer on medium high, beat in sweetened condensed milk until thoroughly mixed. Pour filling into crust. Bake at 350 for 15 minutes. Allow pie to cool to room temperature and then refrigerate at least 2 hours prior to serving.
Serve with whipped cream, if desired.
1 comment:
I like how easy to make that recipe of yours is. It's easy to whip-up, but I'm sure it'll be as delicious as any other take on the key lime pie. Of course, add to the fact that this is the perfect quick dessert, if one is pressed for time. I'm bookmarking this, and hopefully I'll get try it out the next time I have some key limes. Thanks for sharing!
Jason Underwood @ La Patisserie
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