I’m going to let you in on a secret now…It may surprise you, so hold onto your chair.
I like Key Lime Pie – or Key Lime anything – better than chocolate. Better than Oreos. Better than ice cream. Better than the beach.
Well, maybe not the beach, but I do like it a lot. Key Lime Pie is almost always my dessert choice when I eat at restaurants.
Because I am such a Key Lime Pie fool, I have searched for years to find an easy recipe that tastes as good as the first piece I ever had. (The first piece of anything is always the best…)
Hurrah! I think I’ve found it and here it is!
- Single-Crust pie shell
- 3 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon of key lime zest
- 1/2 cup water
- 1/3 cup lime juice
Prepare pastry shell by lining a 9 inch pie pan. You can either make your own homemade pie shell (use my Perfect Pie Crust recipe) or you can do what I did on this particular occasion – use a frozen pie shell.
HOW TO MAKE KEY LIME PIE
Beat three egg yolks. (No, they aren’t beaten yet. But they will be. Just wait.)
Now it’s time for the sweetened condensed milk. You can either use the well-known brand name (which I won’t mention here) or another kind. I always go for the thriftiest solution.
The pie doesn’t care.
Gradually stir the sweetened condensed milk into the beaten eggs.
Add the lime zest. Mix well. (By the way… see my zester? Best purchase I ever made. I use it all of the time.)
Now it’s time for the limes. Can’t make a Key Lime Pie without them, right?
What is a key lime, you ask? They are little round limes that come from Florida. When you buy them in the store, the bag is labeled Key Lime. They have a slightly different flavor than “regular” limes, but in our part of the world, we don’t see them much. So if I don’t have them, I use regular limes and the pie is still good. But key limes do taste better, in my humble opinion.
Now comes the hard part – juicing all of those hard, little limes…
First, I tried to extract the juice using my normal juicer. That was a big bust, because the limes are so little they slipped off of the top. So I had to resort to squeezing them by hand – one measly little lime at a time. Because key limes are so tiny, it took the entire bag to get enough lime juice.
Well. Actually. No. I just lied. I didn’t get quite enough juice out of this big pile of limes, so I had to squeeze in a little bit of lemon into it.
But no worries… the pie was awesome. Apparently, limes and lemons are not against sharing a pie pan.
You’ve already got the lime juice in the mixer, right? Good. Now add the water.
Mix until thickened. Notice that the filling isn’t green. If you want your pie to be green, you’ll need to add a couple of drops of green food coloring at this point.
I chose to leave mine au naturale.
Pour the filing into the pie shell. Bake at 325 degrees for 30 minutes.
Smack your lips when you take the pie out of the oven. That’s all you are allowed to do at this point, because you HAVE to MAKE yourself let the pie cool down before you eat it.
Do not lick the pie.
Okay! We’re finally ready to dig in! Serve your pie with whipped cream. Try not to cry when you taste how delicious it is. Attempt to refrain from carrying the pie, along with a fork, into the closet so that you can pig out on Key Lime Pie goodness.
Your family will thank you for your generosity.