Wednesday, July 11, 2012

Key Lime Pie

Here is a very easy recipe and great for this warm weather.  The secret to this is we are talking Key Limes, not limes.  The key lime is a true type of lime with a distinctive flavor which is kind of an orange/lime flavor. They are tart but not as tart as regular limes. If you can find them, they are smaller than regular limes and a little more expensive. A true key lime pie would not be one without using the key lime, it would be just a lime pie.  You can decide if you are making a key lime or a lime pie.  Each will taste great!

Tip:  Don’t use the bottled lime juice.  Most of the bottled is citric acid, water and lime flavoring.

Key Lime Pie


1 Pkg. graham crackers
6 Tbsp melted butter
1 Tbsp sugar

Preheat oven to 350 degrees. In food processor, process graham crackers until fine. Add melted butter and sugar and process until it makes a wet dough. Press into 9" glass pie plate, bake for 20 minutes until browned and firm. Allow to cool completely. Turn heat down to 325 degrees.

Or you can buy the store bought crust.  For the cost, I usually go with the store bought unless I already have graham crackers in the house. 


2 Cans sweetened condensed milk
8 Egg yolks
1  1/3  Cups key lime juice
Several drops green food coloring (optional)
Grated lime zest

Mix together and pour into pie crust.  Bake 20 to 30 minutes.  The pie is done when a toothpick inserted in the middle comes out lightly coated.  The top of the pie should be custardy in appearance and stick to your fingertip when pressed lightly. 

Allow the pie to cool.   Place pie in the refrigerator until ready to serve.

Whipped Cream

Heavy cream
Sugar, to taste
Lime extract, to taste

Beat all ingredients until cream is firm. Add heaping spoonful of whipped cream to each slice of pie; garnish with sliced lime.


Meringue topping instead of whipped cream is another option.  Use your egg whites from the 8 eggs you used to get your egg yolks from making the filling and whip them until they are stiff.  Add several tablespoons of sugar and whip. 8 whites will give you a very high meringue on top.  Put on top of cooled pie and put under the broiler watching it the entire time until the stiff peaks are golden brown.  Do not walk away from it. 

Decisions, decisions, you’ll have to pick which way you would like it.  I have to go with the meringue so the egg whites don’t go to waste.  I also would not use the food coloring making it a little less attractive.  Because the key limes are so small, you may need more than a dozen of them, so you will need to decide if you are talking lime pie or key lime pie. 

No matter what you decide, I know that you’ll love the pie.  Tomorrow is National Pecan Pie day, so I'm sharing my favorite pie, pecan.  Be happy and may God bless you and yours.  

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