Pucker up! You are going to love this pie. It’s super easy and delicious.

I think that limes are so under used. They are great for baking, in salad dressings, marinades and drinks. I love the smell of a fresh cut lime. It smells like summer time. It makes me think of my dad. He loved limes and every time he made himself a cocktail, he would squeeze a slice of lime in his drink. I loved that smell….still do. But it’s not just the smell, it’s the taste of lime. Yummm. So refreshing, tart and sweet. Especially in key lime pie. When I can’t find those cute little key limes, I will use regular limes and I have to be honest. I really cant’ tell the difference. Either way, this is a damn good pie. It’s sweet, creamy and tart. The sweetness makes it not too tart…..the tartness makes it not too sweet. Good balance, right? Yes! So, then you have the crust. I never use an ordinary graham cracker crust. Although, traditionally key lime pie is made with a graham cracker crust. I use a wafer cookie called Maria’s. It’s super crispy, not too sweet. They are super inexpensive and they make the best crust. If you can’t find them in the regular cookie aisle of your local grocery store, try looking in the Hispanic section.

Shall we make a pie?

    

 

Key Lime Pie

crust:

3  tblsp butter, melted
3  tblsp sugar
1  package of Maria’s cookies, or approx. 16 whole graham crackers

Crush the cookies into fine crumbs. Add the sugar and melted butter. Mix until combined. Press into a pie plate. Bake for 8 minutes in a 350 deg. oven. Remove from oven and set aside.

Filling:

2  14oz cans of sweetened condensed milk
1  cup of fresh lime juice (approx. 6 regular limes, or 25-30 key limes)
2 whole eggs
2 egg yolks
zest of 2 limes

In a bowl, hand whisk together the condensed milk, lime juice, eggs, yolks and zest. Whisk until creamy. Pour filling into the pie crust. Bake for 30-35 minutes, until firm. Remove from oven and let cool. Place in refrigerator for at least 4 hours. Serve with some whipped cream.

Try not to eat the whole pie.