I love Key Lime Pie. I always have and I hope I always will. I’m actually surprised I haven’t written about it yet. I actually searched my own blog about five times last night, unable to believe I haven’t posted about the pie. I enjoy my desserts more on the tart side, and I don’t really like chocolate that much (gasp). For me, fruity desserts are where it’s at.
I’m not great at baking, however, so that’s where this recipe comes in handy. It’s easy, quick, and produces literally the yummiest thing ever for a key lime pie lover like myself. I was definitely inspired by this The Pioneer Woman recipe, but I cut a few steps that don’t affect the taste, but make the task simpler and quicker.
Just a side note as well, I don’t get strict about using actual Key Limes. They can be hard to find. Use what you can and enjoy the food, not the rules.
4-5 limes [$3]
1 can condensed milk [$2]
1 pre–made graham cracker crust [$4]
heavy cream (optional) [$2]
Preheat oven to 350.
Zest a few of the limes til you have about 1/4 cup zest (just eyeball it). Juice the limes in a bowl and add 2 egg yolks and as little or as much zest as you like. Add the condensed milk and beat with a electric hand mixer on a medium setting for about 5 minutes or until the filling is well mixed and thick. Pour filling into pre–made pie shell and put into the oven for about 15 minutes. When you take it out, it should be slightly jiggly but not loose.
Pop in the fridge for an hour or so and let it cool.
When ready to serve, whip heavy cream with some sugar if desired and top a pie slice with the whipped cream and some leftover zest, if you have any. Then sit back and enjoy a slice of heaven.