Recipe adapted from Paula Deen
How have I lived for 27 years without trying Key Lime Pie?
I’ve always been a picky eater, and lately I realize more and more that most of it is just in my head. I had myself convinced that I didn’t like limes and therefore would not like key lime pie. After falling in love with lemon bars I decided I needed to give this a try.
I would assume that most people think of Florida when they think of key lime pie. Me? I think of Dexter.
That’s right, Dexter.
Do you watch Dexter? You should. You really should. Go add it to your Netflix queue, like, now. Just don’t watch it while the kiddos are around. It’s an amazing show, and during one episode a dying friend of Dexter’s father has him searching for the perfect key lime pie. I now completely understand.
So if you want to get all technical here, I guess we can’t truly call this key lime pie since I didn’t use key limes. I guess I really don’t understand the difference between the two, other than price. Now I will be completely honest, I went el cheapo and bought regular limes (4 for $1 vs $3.99 for a bag of key limes). In case you didn’t notice I’ve been baking a lot lately, and going though butter, eggs, and sugar like crazy. You can’t blame a girl for trying to save a dime here and there! Personally, I still thought this pie turned out fabulous, especially with whipped cream. That slice you see in the picture, well I ate that slice immediately after taking said picture, only I smothered it with even more whipped cream. Enjoy!
Key Lime Pie
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Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1 stick salted butter, melted
Filling:
2 egg yolks
1 can (14 oz) sweetened condensed milk
2 tsp lime zest
1/2 cup lime juice (regular or key lime)
Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar, then add melted butter. Press crumb mixture into 9 inch pie pan and bake for 8 minutes.
Meanwhile, beat together the two egg yolks, then add sweetened condensed milk, lime zest and juice. Pour filling mixture into crust and bake for 15-20 minutes. Refrigerate for at least an hour before serving.
