Cool, zesty and creamy this key lime pie is something you put in your recipe box to make when time is short and you want something citrusy to finish your meal. So easy.
Preheat your oven to 350F. Prepare your crust with a mixture of melted butter (5 tbsp,) 2tbsp sugar and 2.5 cups crushed graham crackers. Press into your pie pan and bake for 10 minutes. Keep your eye on this and you should be able to smell the baking and see the crust bubble slightly. Don’t let it brown.
The filling is four egg yolks, a 14oz can of condensed sweet milk, the zest of a lime and 1/2 cup or so lime juice. It’s best to squeeze your own but the Mexican section has the best bottled lime juice, in my opinion only. So stir and when your crust has baked pour your filling in and continue to bake at 350F for another 15 minutes. Magic. It’s done. Remove, cool and then refrigerate. Serve with added zest and whippped cream. So fresh.
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