As fall, and football season (yay!) are quickly approaching; I have one last slice of summer for you all to enjoy.
Authentic. Homemade. Tart. Delicious.
Mike brings home treasures from work all the time. Apparently they have a lot of fruit and citrus trees at their office and depending on what they harvest, he usually brings home a bag of goodies. This past Thursday it was a bag of Key Limes.
The key limes were so ripe they were almost yellow and they were just asking to be made into a pie. I could hear them begging.
Since I had never made an authentic Key Lime Pie before, I jumped at the chance (Mike also promised a pie to his co-workers the next day, so I didn’t really have a choice) and I was pretty excited since the recipe I found seemed pretty easy.
The key limes, which are super small, were very juicy! I had enough juice to make 2 pies (1 C of juice)!
Key Lime Pie
Crust
- 18 whole Graham Crackers (the 4-section Large Pieces)
- 1/3 cup Butter, Melted
Filling
- 1 Tablespoon (heaping) Key Lime Zest
- 1/2 cup Key Lime Juice
- 2 whole Egg Yolks
- 1 can (14 Oz) Sweetened Condensed Milk
Preheat oven to 350 degrees
For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
--you could take a short cut and buy either: a. a premade graham cracker pie crust or b. a box of graham cracker crumbs. But the homemade version is delicious and pretty easy.
For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with homemade whipped cream or the premade squirt variety.
--if you don’t live in Florida and can’t find authentic key limes, regular limes will work just fine 
Enjoy!
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