Key Lime Pie has been my oldest daughter's favorite birthday treat for as long as we can remember. Today, she turned 28. So I made her another one.
This recipe is definitely more on the tart side, so if you don't like things super tart, cut down on the key lime juice. The first time I made it, I actually hand squeezed about 30 tiny key limes, which took forever! I decided either I was never going to make it again or I had to find a better way. That's when I discovered, "Nellie and Joe's, Famous Key West Lime Juice from concentrate"--a total game changer!
Ingredients:
28 Squares of honey graham crackers
1/2 cup granulated sugar
2 tsp of cinnamon
1 stick of unsalted butter-melted
2 cans of condensed milk
1 cup Nellie and Joe's key lime juice (you can squeeze enough limes to get 1 cup if you really want to)
2 jumbo eggs at room temperature (most recipes call for large eggs but this one works best with jumbo- though you can still use large.)
*Fresh lime zest and Whipping Cream -to top it with. (optional)
Directions:
1. Preheat your oven to 375 degrees.
2. Process the graham crackers until they are fine crumbs.
3. Pour in the sugar, cinnamon, and melted butter and process again until the crumbs come together like wet sand.
4. Press the crust mixture into a pie pan and bake until just slightly browned, about 12 minutes.
5. Remove from the oven and allow to cool.
6. Lower the oven temperature to 325.
7. In a mixing bowl, combine the lime juice and condensed milk. Whisk on medium speed until combined.
8. Add each egg one at a time and whisk until just fully mixed in.
9. Pour into cooled pie shell and bake for 15 minutes.
10. Chill in the refrigerator for at least two hours before serving.
To make whipping cream pour 1 cup whipping cream into cold mixing bowl and whisk on high speed until it forms soft peaks. Add 1/4 cup granulated sugar and mix again on high speed until medium peaks form.
I hope you enjoy it as much as my daughter! Please let me know how it turns out.
If you want to check out my Tumblr where I'll regularly be posting new recipes click the link below!
Kathy
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