Key Lime Pie

 

There’s something about a super-hot, nearly 100-degree day like we’re having right now in northern Texas that makes a cool, refrigerator pie taste  especially good. One of my top choices on a hot summer day is Key lime pie.

I’ve tried a lot of different recipes for Key lime pie over the years. Finally I came up with my own. The recipe is below. It’s my favorite recipe for Key lime pie. It tastes best with actual Key limes, but if you can’t find Key limes at the supermarket, regular limes also work. I bet you will like this pie as much as my family and I do!

 

KEY LIME PIE

Crust:

2 cups graham cracker crumbs
1/3 cup light brown sugar
½ cup (1 stick) unsalted butter, melted

Stir together all ingredients in a medium bowl. Press crumb mixture into a deep dish 9-inch pie pan. Refrigerate until ready to fill.

Filling:

6 large egg yolks
2 tsp. grated key lime zest
1 cup fresh lime juice (from about 25 to 30 Key limes)
2 (14-oz.) cans sweetened condensed milk
Whipped cream for garnish

Preheat oven to 325 degrees. With a hand mixer (ideally with a whisk attachment), beat the egg yolks until thick and pale yellow in color, about 4 to 5 minutes. Mix in zest, lime juice and sweetened condensed milk, beating just until blended. Bake for 20 to 25 minutes, or just until the filling is set. Remove the pie from the oven. Once cooled to room temperature, cover it with plastic wrap and refrigerate several hours or overnight. When ready to serve, remove plastic wrap. Garnish with freshly whipped cream.

To whip cream, beat together one pint of whipped cream, 1/3 cup powdered sugar and 1 tsp. vanilla until stiff peaks form.

Enjoy!!!