Tangy Key Lime Pie

27 February 2011

With the warmer weather (and pregnancy hot flashes) gracing my presence, it has me begging for something cool and refreshing to satisfy my sweet tooth. Luckily my husband came home the other day with a bag full of amazing key limes he got from a tree at my parents, which is the best part about living in Florida, fruitful citrus trees at your beck and call.

So of course my knee jerk reaction was to make a homemade key lime pie, and who knew it was simple to do. Well um, kind of - if you get past the trying to juice 12 itty bitty key limes for a 1/2 cup of juice. Other than that it's a breeze with little prep and baking time, plus you only need a pie crust, condensed milk, eggs and of course, key lime juice. 

And the results were incredible (I even surprised myself), it was the perfect amount of tang and zest in a 9in'' refreshing pie that's perfect for those warm spring and summer days. Try it, you will not be sorry :)

Key Lime Pie 
4 Large Egg Yolks
1 14oz Can Sweetended Condensed Milk
1/2 C Key Lime Juice (approx. 12 key limes or 4 Persian Limes, do not use bottled juice)
9'' Graham Cracker Pie Crust

Preheat Oven to 350
Juice Key Limes (I found that using a garlic press is an ideal candidate for the process)
Next, mix the egg yolks until they are thick and light yellow. Do not over mix.
Add sweetened condensed milk, mix on 'low' adding 1/2 of the lime juice. Once the juice is incorporated add remaining lime juice, continue to mix until blended (just a few seconds).
Pour the mixture into pie shell and bake for 12 mins on 350 to set the yolks and kill any salmonella. 

Chill until served, then top with whipped cream and enjoy.