Thursday, August 13, 2009

Key Lime Pie

Well, technically, this isn’t KEY lime pie, because I never use actual key limes to make it. But it’s the BEST thing I’ve ever eaten, and I don’t even like fruit pies! Absolutely the most perfect summery dessert!

Key Lime Pie

1 graham cracker crust (you’re welcome to make homemade, but I actually prefer the store-bought ones!)
1 heaping tablespoon lime zest + 1 tsp. zest
1/2 c. FRESH lime juice
2 egg yolks
1 14-ounce can sweetened condensed milk
1 c. heavy whipping cream
½ c. sugar (or desired amount)
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Preheat oven to 350 degrees.

Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven.

Prepare whipped cream by beating cream and desired amount of sugar until light and fluffy. Spread on top of cooled pie. Top with remaining lime zest. Refrigerate for at least 1 hour—more if possible.
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