Key Lime Pie
This recipe makes a 9-inch pie.
Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired. See recipe.)
1/2-cup Kermit’s Key Lime Juice
Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.
Bake in preheated 300-degree oven for 15 minutes.
Cool pie 20 minutes before refrigerating.
Serve chilled Key Lime pie with whipped cream topping or meringue.
Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie. The complimentary flavors are sure to please.
I love Key-Lime Pie so much, my little 1968 Shasta caravan is called Key-Lime Cowgirl!
YUMMMM! Key Lime Pie.. every so often i will use cinnamon gram crackers when i make the crust, and/or i use vanilla sugar as apposed to white sugar to make the crust.. i have even ground the grams with a few pecans .. I LOVE KEY LIME PIE TOOO! I think i still have some frozen fresh squeezed key lime juice in the fridge.... yup.. it's time for a pie!!!!
ReplyDeleteyum, that sounds so good! Save me a bite!!!
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