Key Lime Pie
By Jennifer Anderson
I love this man and he loves key lime pie. Todd lived in Miami for more than 20 years and developed a “snobbery” around REAL key lime pie. Here in North Carolina, Todd is always on the search for a “decent” key lime pie. I have watched his disappointment as a slice of green pie with whipped topping made its way to our table. This recipe is the REAL thing and Todd loves it—ALMOST as much as he loves me.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
1, 14 oz can sweetened condensed milk
3 egg yolks
1/2 cup fresh squeezed Key lime juice or Nellie & Joe’s bottled Key lime juice
Whipped cream for serving and lime slices for garnish
Directions
- Combine graham cracker crumbs, sugar and cinnamon in a bowl and mix together until well combined.
- Add melted butter and stir until the mixture resembles wet sand.
- Press into a 9-inch pie pan and bake 6 – 8 minutes at 350º.
- Remove from oven and cool.
- Combine sweetened condensed milk and egg yolks in a large mixing bowl blending until smooth with a whisk.
- Add Key lime juice and whisk until smooth.
- Pour filling into the pie crust and bake at 350º for 10 minutes.
- Cool on wire rack for 1 hour.
- Transfer to the refrigerator to chill for at least 4 hours or overnight.
- When serving, top with whipped cream and garnish with lime slices.
