I love key lime pie. And there are as many variations out there as there are types of limes. Some recipes are cheesecake-like, some are curd-like, and some are more creamy, almost pudding-like. This recipe is a creamy version, fast and easy.
Note: I don’t actually use key limes… they’re tiny (which means squeezing LOTS of limes), hard to find, and more tart. I just use Persian limes, the regular ones you find in the grocery store, as they are sweeter.
Key lime pie is one of those desserts I look forward to after a summer BBQ. It’s so refreshing… and cold!
Ingredients:
- 4 extra large egg yolks
- two 14-ounce cans sweetened condensed milk
- 3/4 cup (6 ounces) Persian lime juice
- zest of 1 lime
Directions: Preheat oven to 350°F.
Whisk together the egg yolks and condensed milk. Add the lime juice and zest. The mixture will thicken almost immediately. Pour into a vanilla wafer crust and smooth with a spatula.
Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking. Cool for several hours (or overnight) before serving.
Top with slightly sweetened whipped cream if desired.
Yield: one 9” pie, 8 servings.