As you read this I am on a warm little vacation complete with beaches and fresh fish. Tim and I found the time and cheap airfare for a quick get away. We both needed to feel some sun on our faces and sand between out toes.
So I’ll share a little taste of Florida with you. Time for a key lime pie. This is the key lime I always make. I love the tart tang with the sweet chocolate crust. Yup, I prefer it with a chocolate crumb crust. You can make your own with chocolate wafer cookies or even oreos. Or you can take a shortcut as I did this time and use a store bought oreo cookie crust.
More traditional key lime pie is in a regular pie crust and it’s topped with merengue. It’s not often you see it served that way anymore though. Usually you’ll find it served with whipped cream and in a graham cracker crust. I like it in the cookie crust and I can do without the merengue. A dollop of whipped cream is a nice addition when you serve it though.
There are a few rules. . .. and I will not budge on these. Sometimes I’m bossy. Key lime pie is NOT GREEN! There is NO jello or pudding mix in a key lime pie either! And no food coloring! People, please! Do not let me catch you with a green pie or one mixed with lime jello mix! I’ll let you play with the crust options but for the love of all that is good. . . leave the filling alone! It’s a nice thick custard. And yes, it’s tart. . .it’s supposed to be! That’s refreshing!
Ok. . .I’m done yelling now.
This is easy with just a few ingredients. The eggs will thicken as soon as you start to stir in the lime juice so I like to whisk together the sweetened condensed milk and egg yolks first. After they come together add the key lime juice.
Technically the lime juice cooks the egg yolk without baking it. Erring on the side of safety is always wise though, so I do bake it real quick. Then chill in the fridge for a couple hours until completely set and cold. Serve with whipped cream and some fresh berries if you like.
Enjoy some key lime pie while I’m gone. I know I will! I’ll think of you while I’m eating fresh seafood and shelling on the beach!
Sarah’s Key Lime Pie
4 egg yolks
14 oz can sweetened condensed milk (I used fat free and the pie was still awesome!)
4 oz key lime juice (1/2 cup)
1 pre-made chocolate cookie crust or graham cracker crust. (or make your own cookie crust)
Whisk yolks and condensed milk together. Add lime juice and whisk in. Pour into the pie crust. Bake at 350 degrees for 8 minutes. Refrigerate for several hours. Serve with whipped cream if desired.