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Key Lime Pie Recipe


Cooking is not my forte.  Neither is baking.  But, I do have one thing I can make, and it is goooooood!  Key Lime Pie.  It is so easy.  And so delicious.  So I thought I would share this recipe with you in case you are looking for a new and different dessert this holiday season.  (For the record, you could make your own graham cracker crust and one of these times I swear I'm going to try, but the one you can buy at the store is just so darn good, why bother?)

This recipe can also be found on the bottle of your Nellie & Joe's Key Lime Juice bottle.  If you local grocery store doesn't have Key Lime Juice, try Whole Foods. Or Amazon.  Do not, I repeat, DO NOT use Lime Juice.  If you Google Key Lime Pie recipes, recipes show up with Lime Juice.  It is not the same thing and you end up with Lime Pie instead of Key Lime Pie.


Key Lime Pie Recipe

What You Need:

9 inch graham cracker pie crust
14 oz sweeten condensed milk
3 egg yolks (only the yolks, remove the whites)
1/2 cup of Key Lime Juice

What you do:

Combine all of the ingredients, blend until smooth and pour the mixture into the pie crust.  Yup, it is that easy!  Oh, and you should add an extra squirt or two of Key Lime juice.  It makes all the difference.  This part is to taste, but a generous extra squirt or two makes a huge difference!

Bake at 350 degrees for 15 minutes.  (This sets the pie really well and eliminates any problem you might have with raw eggs)

Let the pie stand for 10-15 mins, and then stick it in the fridge.  You want to make sure to let it sit in the fridge for a few hours.  This helps the pie set.  This recipe is great to make the night before you need it, or the morning of if you are crunched for time.

(PS- A Kitchen Aid mixer is not required for this!  I just use it because I have it.  A hand mixer to even a whisk/spoon works just fine to blend the pie filling.)


One 14 oz can of sweetened condensed milk and 3 egg yolks.


Add 1/2 a cup of Key Lime Juice. 


Don't forget the extra squirt to taste of Key Lime juice.  I swear it makes all the difference.


Mix it up! 


Pour the mix into the pie crust.


Bake at 350 degrees for 15 minutes. (Yes our oven is a mess, Sorry!)


Let is stand, put it in the fridge and enjoy a few hours later!


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