Key Lime Pie
We love key Lime Pie and this is something that we ALWAYS get when we travel down south. Just days before we left this year I read April's post at Mama Loves Food about this decadent treat. "Could it really be so simple?" I asked myself. Well, I decided that I would just have to find out. On our first grocery trip to Publix I walked past the bakery special of the week, whole key lime Pies for a mere $6.99 each, and sought out the ingredients to make my own (and I ever so glad I did!). This pie was one of the simplest desserts I have ever made, and undeniably, also one of the tastiest. I started with the 3/4 cup of key lime juice, and after a taste added another 1/4 cup, resulting in a tarter pie than one will usually be served in a restaurant, but one perfect for us. Serve this pie chilled with a dollop of slightly sweetened whipped cream and you won't be disappointed (and DO NOT use Cool Whip...the real stuff is just sooo much better and a cinch to make). I'm not ashamed in the least to share that I had the last piece for breakfast before we headed home, perfect with coffee.
Key Lime Pie3/4ths cup key lime juice (or as much as 1 cup if you prefer a more tart pie)
2 cans sweetened condensed milk (14 ounce cans)
2 eggs
1 graham cracker pie crust
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| Whipping the cream for the pie. |
Combine key lime juice, sweetened condensed milk and eggs in a bowl and whisk until the ingredients are well blended. Pour into pie crust and bake at 375 degrees for 25 - 30 minutes. Allow to cool, serve with lightly sweetened whipped cream.
You've convinced me! I've always loved key lime pie, too. My mom used to make some jello brand stuff way back when and I liked that. Imagine my first taste of a real key lime pie! Like cool whip versus real whipped cream! And if you say it's easy, I believe you!
ReplyDeleteI'm so sure you won't be disappointed :)
ReplyDeleteI will definitely try this out this week. I have been CRAVING a good key lime pie so this is something I definitely want to try. Thanks, Mary !!
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