Key Lime Pie


For the Crust:

3 tablespoons butter, melted
3 tablespoons sugar
graham cracker crumbs (15 full crackers)

For the Filling:

1 cup Key Lime juice (20 - 40 key limes, depending on size and juiciness)
2 14 oz. cans sweetened condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes


- Mix all crust ingredients thoroughly. Press into bottom and sides of a 10" pie tin with fingertips. Bake at 350 degrees for 8-10 minutes. Do not let burn. Remove from oven.

- Combine filling ingredients and blend until smooth and creamy. Pour into pie crust.

- Bake at 350 degrees for 35 minutes or until firm.

- Remove and let cool. Refrigerate. Serve with dollop of whipped cream and fresh lime zest.


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