Cooking: Key Lime Pie

Since I'm allergic to pumpkin, I decided to make a key lime pie for Thanksgiving lunch with my family.   I love sweetened condensed milk and limes, so key lime pie is one of my favorites. This is a variation of the recipe from Emeril Lagasse, it's super easy.

I had a lot of extra limes on hand, so I used regular limes instead of key limes.  I always find the key limes to be a sweeter than regular limes. But the difference is very subtle to me and I like a little extra tang. The recipe calls for a table spoon of lime zest for the topping. I also like to use about 1/2 teaspoon the pie mixture for a little more lime flavor.

I juiced about 7 limes to get a cup of lime juice.

You'll also need two eggs and two cans of sweetened condensed milk (not pictured).

Mix them all together.

For the crust, you'll need graham crackers, sugar, and butter. Mix them together and then press them into a 9" pie pan.

Pour in your mixture. And refrigerate for at least 3 hours.  I was in a time crunch, so I threw it in my freezer to speed up the set time.

The original recipe calls for a unique topping that is a mixture of confectioners sugar, sour cream and lime zest. I didn't use the topping this time, because of the time crunch. I had Cool Whip on hand and sprinkled the lime zest on top, which worked just as great. Unfortunately, it was all gobbled up before I could a get a picture. But it was delicious and a huge hit!

Tiffany LieuComment