The real adventure with this pie started a couple weeks before we made it in March 2010.
The key lime tree in our front yard was sagging with the weight of fruit, and I wanted to make sure it would still be fresh.
Key limes are small and difficult to juice, and my hands got a little pruny, but the end result was definitely worth it!
26 key limes later… I ended up with 1½ cups of juice, enough for 2 pies.
The pie itself was very easy to throw together. The ingredients are combined in a one-step process, and then we grated lime peel in as well.
The crust was a pre-made graham cracker crust, which made things simple too.
It’s only baked in the oven for 10 minutes before getting refrigerated overnight. Then when it’s nice and firm, take it out and make the top pretty!
We covered the tops of our pies with whipped cream and lime slices.
To make these cute little twists, slice circular lime slices halfway (from one end to the center), then twist them around.
This was way back in the day when we were young and naive, and we only refrigerated for an hour. Hey, it was only our third pie, but I pass this wisdom on to you now: refrigerate overnight! Otherwise you will end up with a yummy but soupy mess like this.
The taste was divine – so fresh and limey! I love how you can see the lime peel in the pie.
Key Lime Pie
1 9-inch graham cracker crust
2 14-oz. cans of condensed milk
4 egg yolks, beaten
¾ cup lime juice
1 tbsp. grated lime peel
1 pt. whipped cream
8 lime slices (optional – for garnish)
mint leaves (optional – for garnish)
- Mix condensed milk with egg yolks, lime juice, and lime peel. Pour into pie crust.
- Bake for 5-10 minutes at 300 degrees.
- Refrigerate overnight.
- Cover with whipped cream and garnish with lime slices and mint leaves.