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.
