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You can make a great pie with a light,
clean citrus taste using 2/3 cup of lime juice and 1/3 cup of lemon juice. The
pie is frozen for 30 minutes before serving.
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Key Lime Pie Recipe
Crust
1 1/2 C. graham crackers, crushed
1/4 C. granulated sugar
5 T. unsalted butter, melted
Set the oven at 350°F. Have on hand a 9-inch pie plate.
In a bowl, combine the graham cracker crumbs and sugar. Drizzle with butter and
stir with a fork.
Pour the crumb mixture into the pie plate and spread the crumbs evenly into the
pan with the bottom of a small bowl.
Bake the crust for 8 minutes or until the edges begin to brown. Remove from the
oven. Leave the oven on.
Filling
5 egg yolks
2 cans (14 oz. each) sweetened condensed milk
3/4 to 1 C. freshly squeezed Key lime or Persian lime juice (or a combination)
1 1/2 t. lime rind
1 C. heavy cream, softly whipped with 3 T. confectioners' sugar and 1 t. vanilla
(for serving)
With an electric mixer, beat the yolks for 2 minutes. Add the condensed milk and
beat for 1 minute more.
Add the lime juice and rind and beat for 1 minute more.
Pour the filling into the cooled pie crust and bake for 8 minutes.
Let the pie cool on a rack, then refrigerate until cold. Freeze the pie for 30
minutes before serving with a spoonful of whipped cream.
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